研究论文
Effect of phase transition of soy protein-chitosan complexes on liposomes stability: The perspective of membrane structure and inlaid stabilization mechanism
Xiaoyi Cheng, Ruiqi Peng, Mingxi Zou, Yan Chen, Wenkang Li, Zhongjiang Wang, Jing Xu, Zengwang Guo
Northeast Agricultural University
来源Food Chemistry
年份2025
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逐年被引趋势
1580
1525
26
关键指标
24
被引次数 · OpenAlex
12.09
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 0.9%
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同领域 · 同年份 · 同类型
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
Food Chemistry and Fat Analysis · Polysaccharides Composition and Applications
参考文献 55
Cross-linked chitosan/liposome hybrid system for the intestinal delivery of quercetin
被引 151Carla Caddeo, Octavio Dı́ez-Sales, Ramón Pons · Journal of Colloid and Interface Science · 2015
Preparation and characterization of chia seed protein isolate–chia seed gum complex coacervates
被引 239Yakindra Prasad Timilsena, Bo Wang, Raju Adhikari · Food Hydrocolloids · 2015
Modulating effect of lipid bilayer–carotenoid interactions on the property of liposome encapsulation
被引 110Shuqin Xia, Chen Tan, Yating Zhang · Colloids and Surfaces B Biointerfaces · 2015
此处列出前 3 条
引用本文 24
Soybean protein fibrils-bacterial cellulose complexes with morphological characteristics induced by different pH values: Focus on interactions and emulsifying properties
被引 17Xueqing Zhang, Ri‐Qi Su, Yigang Hu · Food Hydrocolloids · 2025
Fabrication of glycosylated wheat gliadin hydrolysate nanoparticle for stabilization of quercetin: interaction characteristics, conformational changes and stability
被引 9Zhiyong Wang, Shumeng Ma, Sijia Chen · International Journal of Biological Macromolecules · 2025
The effect of ultrasonic-assisted glycosylation modification on the physicochemical properties and digestive characteristics of astaxanthin emulsion loaded with soybean whey protein
被引 6Sijia Chen, Chengjie Feng, Chunfang Ma · Food Chemistry · 2025
按被引量排序，此处列出前 3 条