研究论文
Inhibition mechanisms of xanthan gum on high-dose gallic acid-induced functional deterioration of myofibrillar protein: Focusing on gelling and emulsification behaviors
Jinyu Chen, Siyang Wang, Zhirui Ji, Xuesong Yi, Jiaqi Guo, Guofeng Jin, Zijian Wu
Tianjin University of Commerce Beijing Technology and Business University Tianjin Agricultural University Tianjin University of Science and Technology
来源Carbohydrate Polymers
年份2025
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逐年被引趋势
950
25
926
关键指标
10
被引次数 · OpenAlex
5.94
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 4%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
48
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学术脉络
学科主题
生物医学Proteins in Food Systems
Meat and Animal Product Quality · Food Quality and Safety Studies
参考文献 48
Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability
被引 42Sajad A. Rather, F.A. Masoodi, Rehana Akhter · Journal of Food Science and Technology · 2015
Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
被引 838Carine Le Bourvellec, Catherine M.G.C. Renard · Critical Reviews in Food Science and Nutrition · 2011
Rheological characterization of tuna myofibrillar protein in linear and nonlinear viscoelastic regions
被引 47Qin Liu, Hairong Bao, Chunrui Xi · Journal of Food Engineering · 2013
此处列出前 3 条
引用本文 10
Study on the dust suppression performance of sodium alginate hydrogel modified with gallic acid in open-pit coal mines
被引 5Yu Zhou, Bingyou Jiang, Haoyu Wang · Journal of environmental chemical engineering · 2025
Impact of Xanthan Gum on the Storage Stability of Pickering Emulsions Stabilized by Myofibrillar Protein Microgel Particles
被引 4Yi Yang, Jingwei Ye, Chenju Zhang · Foods · 2026
Underlying the enhancement mechanism of emulsion stability in myofibrillar protein emulsions by κ-carrageenan based on interfacial adsorption kinetics and interfacial proteins conformation
被引 3Wenjing Yao, Yutong Liu, Yajie Liu · Food Hydrocolloids · 2026
按被引量排序，此处列出前 3 条