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Effects of different plant proteins on the quality and characteristics of heat induced egg white protein gel under freezing conditions
Yeting Wu, Xiaoli Xu, Long Sheng
Huazhong Agricultural University Ocean University of China
来源Food Hydrocolloids
年份2023
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逐年被引趋势
1890
23
24
25
1826
关键指标
47
被引次数 · OpenAlex
6.01
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 3%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
39
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学术脉络
学科主题
生物医学Proteins in Food Systems
Meat and Animal Product Quality · Polysaccharides Composition and Applications
参考文献 39
Carob seed peel as natural antioxidant in minced and refrigerated (4 °C) Atlantic horse mackerel (Trachurus trachurus)
被引 39Irene Albertos, Isabel Jaime, Ana M. Diez · LWT · 2015
Protein and Salt Effects on Ca 2+ ‐Induced Cold Gelation of Whey Protein Isolate
被引 126Parichat Hongsprabhas, Shai Barbut · Journal of Food Science · 1997
Soy proteins: A review on composition, aggregation and emulsification
被引 1,013Katsuyoshi Nishinari, Yapeng Fang, Shuntang Guo · Food Hydrocolloids · 2014
此处列出前 3 条
引用本文 47
Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms
被引 56Huanhuan Li, Sheng Wei, Selorm Yao‐Say Solomon Adade · Food Chemistry · 2024
Development of soy protein emulsion gels-based 3D printed dysphagia foods: Effects of the egg white protein supplementation
被引 54Peiyao Zhao, Delin Kou, Runkang Qiu · Food Hydrocolloids · 2024
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions
被引 49Lishi Wang, Pei Gao, Qixing Jiang · Food Hydrocolloids · 2025
按被引量排序，此处列出前 3 条