研究论文

Gel properties, phase behavior and flavor of double-network surimi gel: Interactions, performance and mechanisms

Haijing Lan, Lei Chen, Ruizi Zhou, Shuxian Bai, Chao Ai, Hui Teng

Key Laboratory of Guangdong Province　Guangdong Ocean University

来源Food Chemistry

年份2025

DOI10.1016/j.foodchem.2025.145458

原文https://doi.org/10.1016/j.foodchem.2025.145458

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摘要与影响

摘要 · 节选

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逐年被引趋势

320

326

关键指标

被引次数 · OpenAlex

3.44

领域内被引倍数
同类平均 = 1

前 8%

引用位次
同领域 · 同年份 · 同类型

参考文献

Google Scholar 与 OpenAlex 的被引统计范围不同，数值存在差异属正常。

AI 辅助阅读

依据：文献信息

论文问答

当前基于文献信息回答

可就本文提问；依据不足时会说明。

学术脉络

学科主题

生物医学

Meat and Animal Product Quality

Proteins in Food Systems · Microencapsulation and Drying Processes

参考文献 72

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

Deborah Silva do Amaral, Alejandra Cardelle‐Cobas, Bárbara Melo Santos do Nascimento · Food & Function · 2015

被引 62

Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation

Koo Bok Chin, Mi Y. Go, Youling L. Xiong · Meat Science · 2008

被引 139

Myosin gelation kinetic study based on rheological measurements

Jianqing Wu, Donald D. Hamann, E. Allen Foegeding · Journal of Agricultural and Food Chemistry · 1991

被引 44

此处列出前 3 条

引用本文 5

Interpenetrating network hydrogels based on soy protein isolate and sanxan: Structure, mechanical properties, and freeze-thaw stability

Yue Zhao, Yuehan Shan, Hongjuan Wang · Carbohydrate Polymers · 2025

被引 4

Potential mechanisms of taste changes in surimi gels with typical cross-linking degrees during frozen storage: Based on ice crystals, water migration, and intermolecular interactions

Xiaoying Luo, Yuelei Lei, Xiaodong Li · Food Chemistry · 2026

被引 1

Molecular design principles of hydrogels for food texture reconstruction and their oral processing responses

Duanquan Lin, Min-Jie Cao, Le-Chang Sun · Journal of Future Foods · 2026

被引 1

按被引量排序，此处列出前 3 条

研究论文

Gel properties, phase behavior and flavor of double-network surimi gel: Interactions, performance and mechanisms

Haijing Lan, Lei Chen, Ruizi Zhou, Shuxian Bai, Chao Ai, Hui Teng

Key Laboratory of Guangdong Province　Guangdong Ocean University

来源Food Chemistry

年份2025

DOI10.1016/j.foodchem.2025.145458

原文https://doi.org/10.1016/j.foodchem.2025.145458

阅读操作

确认中

在文库中上传 PDF 后可生成中文音频讲解。

摘要与影响

摘要 · 节选

暂未获取摘要。可打开原文或 PDF，后续可基于全文生成更完整的速读。

逐年被引趋势

320

326

关键指标

被引次数 · OpenAlex

3.44

领域内被引倍数
同类平均 = 1

前 8%

引用位次
同领域 · 同年份 · 同类型

参考文献

Google Scholar 与 OpenAlex 的被引统计范围不同，数值存在差异属正常。

AI 辅助阅读

依据：文献信息

论文问答

当前基于文献信息回答

可就本文提问；依据不足时会说明。

学术脉络

学科主题

生物医学

Meat and Animal Product Quality

Proteins in Food Systems · Microencapsulation and Drying Processes

参考文献 72

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

Deborah Silva do Amaral, Alejandra Cardelle‐Cobas, Bárbara Melo Santos do Nascimento · Food & Function · 2015

被引 62

Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation

Koo Bok Chin, Mi Y. Go, Youling L. Xiong · Meat Science · 2008

被引 139

Myosin gelation kinetic study based on rheological measurements

Jianqing Wu, Donald D. Hamann, E. Allen Foegeding · Journal of Agricultural and Food Chemistry · 1991

被引 44

此处列出前 3 条

引用本文 5

Interpenetrating network hydrogels based on soy protein isolate and sanxan: Structure, mechanical properties, and freeze-thaw stability

Yue Zhao, Yuehan Shan, Hongjuan Wang · Carbohydrate Polymers · 2025

被引 4

Potential mechanisms of taste changes in surimi gels with typical cross-linking degrees during frozen storage: Based on ice crystals, water migration, and intermolecular interactions

Xiaoying Luo, Yuelei Lei, Xiaodong Li · Food Chemistry · 2026

被引 1

Molecular design principles of hydrogels for food texture reconstruction and their oral processing responses

Duanquan Lin, Min-Jie Cao, Le-Chang Sun · Journal of Future Foods · 2026

被引 1

按被引量排序，此处列出前 3 条