| 期刊論文（共計18筆） |
| 序號 | 學年度 | 學期 | 年度 | 月份 | 作者 | 題目 | 通訊作者 | 作者順位 | 期刊名稱 | 卷數 | 頁數 | 關鍵字 |
| 1 | 114 | 2 | 2026 | 6 | Wen-Chang Chang, Chia-Hui Li, Ping-Hsiu Huang | Transforming duck egg liquid albumen by-products into sustainable technology for artificially cured salted egg production | 是 | 第三順位 | npj Science of Food | 2026 | doi.org/10.1038/s41538-02 | |
| 2 | 114 | 2 | 2026 | 4 | 黃評脩 | Molecular Docking Results Facilitate the Elucidation of Lipid Antioxidant Properties and SOD Activity of Resveratrol Butyrate Esters 3,4′‐di‐O‐Butanoylresveratrol (ED2) and 3‐O‐Butanoylresveratrol (ED4) | 否 | 第二順位 | Journal of Food Biochemistry | 2026 | 9274501 | antioxidant, lipidantioxidant, moleculardocking, purifedesterderivative, resveratrolbutyrateester, SOD |
| 3 | 114 | 2 | 2026 | 4 | 黃評脩 | Modification of wheat starch–long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes | 否 | 第一順位 | Food Chemistry: X | 35 | 103858 | Glycemic index; Gelatinization; Resistant starch; Steamed bun; V-type crystallites |
| 4 | 114 | 2 | 2026 | 4 | 黃評脩 | Valorization of brewed tea waste into functional cello-oligosaccharides via alkaline pretreatment and enzymatic–high-pressure processing | 否 | 第一順位 | Food Research International | 237 | 119357 | Circular bioeconomy, Cello-oligosaccharides (OS), Cellulase, Hemicellulase, Oolong tea leaves |
| 5 | 114 | 2 | 2026 | 3 | 黃評脩 | Application of gelatin and guava leaf extract-dandelion polysaccharide immersion solution on the physicochemical properties of tomato fruit during storage | 是 | 第一順位 | Journal of Food Measurement and Characterization | 0 | N/A | Dandelion, Postharvest, Ripening, Shelf-life |
| 6 | 114 | 1 | 2026 | 1 | 黃評脩 | Exploring the utilization of oat by-products in the circular bioeconomy: the potential for the development of extruded snacks enriched with β-glucan | 否 | 第二順位 | Bioresources and Bioprocessing | 13 | 12 | Dietary fiber, Extrusion, Plant-based, Sustainability |
| 7 | 114 | 1 | 2026 | 1 | 黃評脩 | Development of a new biological dressing: the modified cross-linking of Chitosan derived from cuttlefish (Sepia pharaonis) by-products as an effective agent for promoting cell migration | 否 | 第一順位 | Bioresources and Bioprocessing | 13 | 11 | Biomaterial, Gene expression, HaCaT cell lines, Matrix metalloproteinases, Wound healing |
| 8 | 114 | 1 | 2026 | 1 | 黃評脩 | Effect of Spirulina platensis extract and precipitate on the physicochemical, functional, textural, and sensory properties of noodles | 是 | 其他 | LWT | 119067 | 119067 | Antioxidant activityAmylaseShelf-lifePigment |
| 9 | 114 | 1 | 2025 | 12 | Ping-Hsiu Huang | Ameliorative potential of rice protein hydrolysates prepared through high-pressure processing against diabetic cardiomyopathy | 否 | 第二順位 | Food and Function | 0 | d5fo01477h | |
| 10 | 114 | 1 | 2025 | 11 | Ping-Hsiu Huang | The Effects of Container Color and Beverage Temperature on Taste Perception | 是 | 第三順位 | Journal of Food Quality | 2025 | 8812946 | beverage temperature; container color; taste perception |
| 11 | 114 | 1 | 2025 | 11 | Ping-Hsiu Huang | Investigation of ED4 supplementation on cardiovascular parameters in rats with elevated systemic TMAO | 否 | 第二順位 | npj science of food | 9 | 245 | |
| 12 | 114 | 1 | 2025 | 11 | Ping-Hsiu Huang | Effect of high-power ultrasonication and heat treatments on the physicochemical properties of wheat starch–caffeic acid complexes | 否 | 第二順位 | LWT - Food Science and Technology | 237 | 118806 | Crystallized, Gelatinization, Glycemic index, Thermal stability, Starch, V-Complex |
| 13 | 114 | 1 | 2025 | 11 | Ping-Hsiu Huang | Mechanistic insights into high-pressure-induced structural and thermal changes of wheat starch in flour and dough systems | 否 | 第二順位 | Food Hydrocolloids | 173 | 112305 | High-pressure processing, Wheat flour, Dough, Rheological properties, Starch gelatinisation,Gluten networkStructural propertiesFunctional modification |
| 14 | 114 | 1 | 2025 | 11 | Ping-Hsiu Huang | Innovative Applications of Salted Duck Egg By-Product (Liquid Albumen): Evaluating Substitutions in Pickled Pork Casings for Chinese Sausage Manufacturing | 是 | 第三順位 | Processes | 13 | 3974 | aroma; circular bioeconomy; pickling liquid; sodium content |
| 15 | 114 | 1 | 2025 | 10 | Ping-Hsiu Huang | Effects of Plate Color Food Shape and Sensory Information on Taste Perception | 是 | 第二順位 | Journal of Sensory Studies | 40 | e70078 | crossmodal correspondence, food shape, multisensory integration, perceptual congruency, plate color, sensory information, taste perception |
| 16 | 114 | 1 | 2025 | 8 | Ping-Hsiu, Huang | Performance evaluation of self-assembled dual-frequency ultrasound-assisted devices and their application in the extraction of angiotensin-converting enzyme inhibitors from fish scales | 是 | 其他 | LWT - Food Science and Technology | 232 | 118452 | Bioactive peptides; By-product; Circular bioeconomy; Fish scale; Response surface methodology; Ultrasound processing |
| 17 | 114 | 1 | 2025 | 8 | Ping-Hsiu Huang | Effects of Physicochemical and Sensory Properties of Egg Yolk Puffs Under Different Storage Conditions | 否 | 第一順位 | Journal of Food Processing and Preservation | 9131679 | 12 | |
| 18 | 113 | 2 | 2025 | 7 | Ping-Hsiu Huang | An investigation into the impact of different processing technologies on the physicochemical, digestive, and functional properties of Adzuki bean flour | 否 | 第一順位 | Journal of Food Measurement and Characterization | 19 | 8194–8211 | Anthocyanin, Flavonoid, Glycemic index, Phenols, Thermal process |