研究论文
Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates
Chengbin Zhao, Zejun Chu, Yuxuan Mao, Yunfeng Xu, Peng Fei, Hao Zhang, Xiuying Xu, Yuzhu Wu 等 10 位
National Engineering Research Center for Wheat Jilin Agricultural University Henan University of Science and Technology
来源Food Hydrocolloids
年份2022
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逐年被引趋势
48240
23
24
4825
26
关键指标
138
被引次数 · OpenAlex
14.55
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 0.4%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
60
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学术脉络
学科主题
生物医学Proteins in Food Systems
Microencapsulation and Drying Processes · Food composition and properties
参考文献 60
Properties of partially denatured whey protein products: Formation and characterisation of structure
被引 50Zhuo Zhang, Valeria Arrighi, Lydia Boyd Campbell · Food Hydrocolloids · 2015
Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis
被引 111Jin-Bo Zhang, Na‐Na Wu, Xiaoquan Yang · Food Hydrocolloids · 2012
Enzymatic Preparation and Characterization of Soybean Oligosaccharides from Okara
被引 20Jinhong Wu, Yan Wu, Chunmei Yang · Procedia Engineering · 2012
此处列出前 3 条
引用本文 138
Soy protein isolate-citrus pectin composite hydrogels induced by TGase and ultrasonic treatment: Potential targeted delivery system for probiotics
被引 128Yahui Liu, Yahui Liu, Lezhen Dong · Food Hydrocolloids · 2023
Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing
被引 114Ningzhe Wang, Ningzhe Wang, Jie Hu · Food Hydrocolloids · 2023
Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review
被引 98Yuan Xu, Liping Sun, Yongliang Zhuang · Foods · 2023
按被引量排序，此处列出前 3 条