研究论文

Gel properties of grass carp (Ctenopharyngodon idella) surimi treated by different calcium salts as sodium chloride substitutes

Zhujun Zhang, Xin Wang, Yuqiao Wang, Yi‐Nan Du, Ce Wang, Bin Lai, Jia‐Nan Yan, Haitao Wu

Dalian Polytechnic University

来源Food Chemistry

年份2025

DOI10.1016/j.foodchem.2025.145666

原文https://doi.org/10.1016/j.foodchem.2025.145666

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摘要与影响

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逐年被引趋势

840

826

关键指标

被引次数 · OpenAlex

5.53

领域内被引倍数
同类平均 = 1

前 3%

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

Aquaculture Nutrition and Growth · Cephalopods and Marine Biology

参考文献 56

The Combined Effect of High Hydrostatic Pressure and Calcium Salts on the Stability, Solubility and Gel Formation of β-Lactoglobulin

Daniel Saalfeld, Ina Riegel, Ulrich Kulozik · Foods · 2015

被引 5

Specific Ions Effect on Emulsions, Foams, and Gels of a Seed Protein

Olayide S. Lawal · Food Biophysics · 2009

被引 12

Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps

Yuqin Ding, Youming Liu, Hong Yang · European Food Research and Technology · 2011

被引 57

此处列出前 3 条

引用本文 9

Physicochemical and functional properties of pomelo Peel-derived dietary fibers: Implications for gel network formation in surimi products

Mingjing Zheng, Jiawen Shi, Jinling Hong · Food Chemistry · 2026

被引 3

Comparison of gel properties of surimi from freshwater and marine fish affected by substitution of sodium chloride with calcium β-hydroxy-β-methylbutyrate

Zhu-Jun Zhang, Ling-Yi Gao, Yi‐Nan Du · Food Chemistry · 2026

被引 2

Effects of sulfated Tricholoma mongolum Imai polysaccharides on scallop mince gel properties: Mechanisms and structural analysis

Wenhui Shao, Ying Shu, Yan Wang · International Journal of Biological Macromolecules · 2026

被引 2

按被引量排序，此处列出前 3 条

研究论文

Gel properties of grass carp (Ctenopharyngodon idella) surimi treated by different calcium salts as sodium chloride substitutes

Zhujun Zhang, Xin Wang, Yuqiao Wang, Yi‐Nan Du, Ce Wang, Bin Lai, Jia‐Nan Yan, Haitao Wu

Dalian Polytechnic University

来源Food Chemistry

年份2025

DOI10.1016/j.foodchem.2025.145666

原文https://doi.org/10.1016/j.foodchem.2025.145666

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

840

826

关键指标

被引次数 · OpenAlex

5.53

领域内被引倍数
同类平均 = 1

前 3%

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

Aquaculture Nutrition and Growth · Cephalopods and Marine Biology

参考文献 56

The Combined Effect of High Hydrostatic Pressure and Calcium Salts on the Stability, Solubility and Gel Formation of β-Lactoglobulin

Daniel Saalfeld, Ina Riegel, Ulrich Kulozik · Foods · 2015

被引 5

Specific Ions Effect on Emulsions, Foams, and Gels of a Seed Protein

Olayide S. Lawal · Food Biophysics · 2009

被引 12

Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps

Yuqin Ding, Youming Liu, Hong Yang · European Food Research and Technology · 2011

被引 57

此处列出前 3 条

引用本文 9

Physicochemical and functional properties of pomelo Peel-derived dietary fibers: Implications for gel network formation in surimi products

Mingjing Zheng, Jiawen Shi, Jinling Hong · Food Chemistry · 2026

被引 3

Comparison of gel properties of surimi from freshwater and marine fish affected by substitution of sodium chloride with calcium β-hydroxy-β-methylbutyrate

Zhu-Jun Zhang, Ling-Yi Gao, Yi‐Nan Du · Food Chemistry · 2026

被引 2

Effects of sulfated Tricholoma mongolum Imai polysaccharides on scallop mince gel properties: Mechanisms and structural analysis

Wenhui Shao, Ying Shu, Yan Wang · International Journal of Biological Macromolecules · 2026

被引 2

按被引量排序，此处列出前 3 条