研究论文
Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions
Jinglei Zhang, Huajian Xu, Huixia Liu, Wenqi Wang, Mingming Zheng, Yingnan Liu, Yibin Zhou, Yueshuang Li 等 10 位
Anhui Agricultural University Ministry of Agriculture and Rural Affairs State Key Laboratory of Tea Plant Biology and Utilization Northeast Agricultural University
来源Food Chemistry
年份2024
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逐年被引趋势
1680
24
1625
26
关键指标
35
被引次数 · OpenAlex
6.83
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 2%
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
Polysaccharides Composition and Applications · Food composition and properties
参考文献 48
The effect of pulsed electric fields on the inactivation and structure of lysozyme
被引 96Wei Zhao, Ruijin Yang · Food Chemistry · 2008
Effect of preheating temperature and calcium ions on the properties of cold-set soybean protein gel
被引 90Xin Lu, Zhan‐Hui Lu, Lijun Yin · Food Research International · 2010
Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin
被引 268Li Cheng Sow, Hongshun Yang · Food Hydrocolloids · 2014
此处列出前 3 条
引用本文 35
Improved qualities of cod-rice dual-protein gel as affected by rice protein: Insight into molecular flexibility, protein interaction and gel properties
被引 34Yisha Xie, Feng Yang, Wenjing Shu · Food Research International · 2024
Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending
被引 29Longwei Chen, Chi Zhang, Xi Yu · Food Hydrocolloids · 2025
The strengthening effects of different types of salt on the mechanical properties of soy protein isolate and pea protein isolate composite gels
被引 24Yujie Lei, Jin Yue, Tiantian Min · Food Hydrocolloids · 2024
按被引量排序，此处列出前 3 条