研究论文
Modulating linear and nonlinear viscoelasticity of whey protein isolate gels using yeast protein particles: Implications for dysphagia foods
Nanqing Bian, Yu Wang, Zhi-Yan Du, Zhi Yang
University of Hawaiʻi at Mānoa University of Hawaii System
来源Colloids and Surfaces A Physicochemical and Engineering Aspects
年份2026
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逐年被引趋势
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226
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2
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33.89
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同类平均 = 1
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学术脉络
学科主题
生物医学Dysphagia Assessment and Management
Proteins in Food Systems · Nanocomposite Films for Food Packaging
参考文献 118
New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear
被引 1,124Randy H. Ewoldt, A. E. Hosoi, Gareth H. McKinley · Journal of Rheology · 2008
Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials
被引 163Yvette T. Pascua, Hicran Koç, E. Allen Foegeding · Current Opinion in Colloid & Interface Science · 2013
Rheological, Thermal and Microstructural Properties of Whey Protein‐Cassava Starch Gels
被引 92José Miguel Aguilera, Evelin Aquino Rojas · Journal of Food Science · 1996
此处列出前 3 条
施引文献 2
Interpretable microstructure-informed machine learning for predicting rheological properties of protein-stabilized emulsion gels from confocal microstructures
被引 0Zhi Yang · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2026
Role of lipid phase structuring in tailoring the microstructural and rheological properties of yeast protein-based emulsion gels toward cream cheese analogs
被引 0Abigail Zaehler, Yu Wang, Kacie Ho · Innovative Food Science & Emerging Technologies · 2026
按被引量排序，此处列出前 3 条