研究论文
Changes of rheological behavior, thermal and microstructural properties of myofibrillar protein-κ-carrageenan mixed sol as mediated by NaCl concentration
Chuanai Cao, Yining Xu, Baohua Kong, Xiufang Xia, Qian Chen, Hongwei Zhang, Qian Liu
Northeast Agricultural University Heilongjiang Institute of Wood Science
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逐年被引趋势
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26
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38
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6.12
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同类平均 = 1
同类平均 = 1
前 3%
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同领域 · 同年份 · 同类型
55
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学术脉络
学科主题
生物医学Proteins in Food Systems
Microencapsulation and Drying Processes · Polysaccharides Composition and Applications
参考文献 55
Hydrogen bonding enhances the electrostatic complex coacervation between κ-carrageenan and gelatin
被引 65Lu Wang, Yiping Cao, Ke Zhang · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2015
Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds
被引 154Mohammad Anvari, Mehdi Tabarsa, Rong‐An Cao · Food Hydrocolloids · 2015
Studies of phase separation in soluble rice protein/different polysaccharides mixed systems
被引 34Xianghong Li, Yongle Liu, Na Li · LWT · 2015
此处列出前 3 条
引用本文 38
κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions
被引 41Shuang Li, Songyi Lin, Pengfei Jiang · Food Hydrocolloids · 2024
Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study
被引 39Shiwen Lin, Liang Xue, Jingming Zhang · International Journal of Biological Macromolecules · 2023
Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation
被引 35Wenjing Yao, Xinning Huang, Cheng Li · Food Hydrocolloids · 2024
按被引量排序，此处列出前 3 条