研究论文
Characterization of enzymatic cross-linking soy protein isolate xerogels and its shape memory effect induced by ethylcellulose
Yangyang Li, Shengnan Wang, Xiulin Liu, Lina Yang, He Liu, Yutang He
Bohai University
来源Food Chemistry
年份2023
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逐年被引趋势
1370
23
24
1325
26
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26
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4.16
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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Proteins in Food Systems
Polysaccharides Composition and Applications · Microencapsulation and Drying Processes
参考文献 41
Effect of superfine grinding on the physicochemical properties and antioxidant activity of red grape pomace powders
被引 168Xiaoyan Zhao, Haitao Zhu, Guixiang Zhang · Powder Technology · 2015
Microbial Transglutaminase and ε‐(γ‐Glutamyl)lysine Crosslink Effects on Elastic Properties of Kamaboko Gels
被引 96Katsuya Seguro, Yoshiyuki Kumazawa, Tomoko Ohtsuka · Journal of Food Science · 1995
Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase
被引 111Chunli Song, Xin‐Huai Zhao · Food Chemistry · 2014
此处列出前 3 条
引用本文 26
Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide
被引 65Hui Yang, Shengnan Wang, Shengnan Wang · Food Chemistry · 2023
Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure
被引 43Xueying Huang, Shengnan Wang, Minghao Zhang · Food Chemistry · 2024
Enhancing emulsification properties of pea protein isolate: Impact of heat treatment and soy hull polysaccharides on conformational modification and stability
被引 42Xiuzhi Cao, Shengnan Wang, Yunfei Yu · International Journal of Biological Macromolecules · 2025
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