研究论文
Soybean peptides promote yoghurt fermentation and quality
Yue Hu, You Li, Xinqi Liu
Beijing Technology and Business University Beijing Advanced Innovation Center for Food Nutrition and Human Health
来源Biotechnology Letters
年份2020
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逐年被引趋势
530
21
522
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24
25
关键指标
12
被引次数 · OpenAlex
1.28
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 20%
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同领域 · 同年份 · 同类型
34
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学术脉络
学科主题
生物医学Probiotics and Fermented Foods
Protein Hydrolysis and Bioactive Peptides · GABA and Rice Research
参考文献 34
Minimal Requirements for Exponential Growth of Lactococcus lactis
被引 324Peter Ruhdal Jensen, Karin Hammer · Applied and Environmental Microbiology · 1993
An External Addition of Soy Protein Isolate Hydrolysate to Sourdough as a New Strategy to Improve the Quality of Chinese Steamed Bread
被引 13Xiao Liu, Teng Li, Boyan Liu · Journal of Food Quality · 2015
RHEOLOGICAL PROPERTIES OF CONCENTRATED YOGHURT (LABNEH)
被引 62Barbaros Özer, Alan E. Bell, Alistair Steven Grandison · Journal of Texture Studies · 1998
此处列出前 3 条
引用本文 12
Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application
被引 75František Lorenc, Markéta Jarošová, Jan Bedrníček · Foods · 2022
Bioactive peptides of plant origin: distribution, functionality, and evidence of benefits in food and health
被引 68Hemao Yuan, Zisheng Luo, Zhaojun Ban · Food & Function · 2022
An updated review of functional properties, debittering methods, and applications of soybean functional peptides
被引 31Xinjie Hu, Qinqiu Zhang, Qing Rong Zhang · Critical Reviews in Food Science and Nutrition · 2022
按被引量排序，此处列出前 3 条