研究论文
Investigation on the physicochemical properties and volatile components of egg yolk fermented by different lactic acid bacteria and quality evaluation of mayonnaise prepared from fermented egg yolk
Jiahao Bie, Wendi Teng, Zhiguo Peng, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang, Ying Wang
Beijing Technology and Business University Jiangxi Copper (China)
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逐年被引趋势
740
725
26
关键指标
14
被引次数 · OpenAlex
8.94
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 1%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
54
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学术脉络
学科主题
生物医学Meat and Animal Product Quality
Protein Hydrolysis and Bioactive Peptides · Probiotics and Fermented Foods
参考文献 54
Egg yolk: structures, functionalities and processes
被引 389Marc Anton · Journal of the Science of Food and Agriculture · 2013
Effect of egg yolk freezing on properties of mayonnaise
被引 70Liyan Huang, Tong Wang, Zhaopeng Han · Food Hydrocolloids · 2015
Physicochemical and functional properties of livetins fraction from hen egg yolk
被引 72Meram Chalamaiah, Yussef Esparza, Feral Temelli · Food Bioscience · 2017
此处列出前 3 条
引用本文 14
Egg powder: Constraints, methods of enhancing functional properties and innovative applications
被引 10Xiang Fan, Mohamed Salama, Yuanyuan Zhang · Trends in Food Science & Technology · 2025
Composite egg yolk proteins-stabilized high internal phase Pickering emulsions via ultrasonic treatment for phytosterol ester delivery
被引 9Jiahao Bie, Jinxuan Cao, Zhiguo Peng · Food Hydrocolloids · 2025
EGCG-egg yolk proteins complexes-stabilized HIPPEs for enhanced delivery of lipophilic bioactives: Insight into structure and function relationship
被引 5Xinyu Kou, Jiahao Bie, Jinxuan Cao · Food Chemistry · 2025
按被引量排序，此处列出前 3 条