|
1. 姜彬(1), Separation and Enrichment of Antioxidant Peptides from Whey Protein Isolate Hydrolysate by Aqueous Two-Phase Extraction and Aqueous Two-Phase Flotation, Foods, 2019, 8: 34，中科院二区, IF=[3.011], SCI，高被引论文
2. 姜彬(1), Environmentally-friendly strategy for separation of a-lactalbumin from whey by aqueous two phase flotation, Arabian Journal of Chemistry, 2020, 13, 3391–3402,中科院三区, IF= [3.298], SCI/EI，高被引论文
3. 姜彬（1）Fabrication and Characterization of a Microemulsion Stabilized by Integrated Phosvitin and Gallic Acid，Journal of Agricultural and Food Chemistry ，2020， 68 ， 19 ，5437-5447 中科院一区, IF=[4.192], SCI/EI
4. 姜彬（共同通讯）Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks. Foods ,2020, 9 , 4 : 449 中科院一区, IF=[4.092], SCI/EI
5. 姜彬（1） Effective separation of prolyl endopeptidase from Aspergillus Niger by aqueous two phase system and its characterization and application. Int. J. Biol. Macromol. 2021, 169, 384–395.中科院二区, IF=[5.162], SCI
6. 姜彬（1） Direct separation and purification of α-Lactalbumin from cow milk whey by aqueous two-phase flotation of thermo-sensitive polymer/phosphate. J. Sci. Food Agric. 2021. doi: 10.1002/jsfa.11097 中科院二区, IF=[2.614], SCI
7. 姜彬（共同通讯）Targeting Delivery System for Lactobacillus Plantarum Based on Functionalized Electrospun Nanofibers，Polymers，2020， 12 ，7 ，1565 中科院二区, IF=[3.164], SCI/EI
8. 姜彬（1）Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability, Polymers ,2020, 11 , 9:1464 中科院二区, IF=[3.164], SCI/EI
9. 姜彬(1), Ultrasonic Thermal-Assisted Extraction of Phosvitin from Egg Yolk and Evaluation of Its Properties, Polymers, 2019, 11:1353,中科院二区, IF=[3.164], SCI/EI
10. 姜彬(1), Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability, Polymers, 2019, 11:1464, 中科院二区, IF=[3.164], SCI/EI
11. 姜彬(1), Two-Step Isolation, Purification, and Characterization of Lectin from Zihua Snap Bean (Phaseolus vulgaris) Seeds, Polymers, 2019, 11: 785, 中科院二区, IF=[3.164], SCI/EI
12. 姜彬(1), Eco-Innovation in Reusing Food By-Products: Separation of Ovalbumin from Salted Egg White Using Aqueous Two-Phase System of PEG 1000/(NH4)2SO4, Polymers, 2019, 11: 238, 中科院二区, IF=[3.164], SCI/EI
13. 姜彬(1), Separation of Antioxidant Peptides from Pepsin Hydrolysate of Whey Protein Isolate by ATPS of EOPO Co-polymer (UCON)/Phosphate, Scientific Reports, 2017， 7: 13320, 中科院二区, IF=[4.122], SCI
14. 姜彬(1), Reutilization of Food Waste: One-Step Extration,Purification and Characterization of Ovalbumin fromSalted Egg White by Aqueous Two-Phase Flotation, Foods, 2019, 8: 286,中科院二区待定, IF=[3.011], SCI
15. 姜彬(1), Separation and enrichment of lLectin from zihua snap-bean (phaseolus vulgaris ) seeds by PEG 600–ammonium sulfate aqueous two-phase system, Molecules, 2017, 22, 1596,中科院三区, IF=[3.098], SCI
16. 姜彬(1), Extraction and Purification of Wheat-esterase Using Aqueous Two-phase Systems of Ionic Liquid and Salt, Journal of Food Science and Technology, 2015, 52(5): 2878–2885, 中科院四区, IF=[1.241], SCI/EI
17. 姜彬(1), Web-based cooperative learning in college chemistry teaching, International Journal of Emerging Technologies in Learning, 2014, 9:45-47, EI
18. 姜彬(1), Studies on Adsorption of Whey Peptides on Multi-wall Carbon Nanotubes After Treatment, Journal of Chemical and Pharmaceutical Research, 2014, 6(4): 260-264, EI
19. 姜彬(通讯作者),亲水有机溶剂-盐双水相体系分离乳清蛋白抗氧化性多肽，中国食品学报，2018, 18(10):170-177, EI
|
