研究论文
Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types
Ye Tao, Jiaming Cai, Peng Wang, Jiahui Chen, Lei Zhou, Weiyi Zhang, Xinglian Xu
Nanjing Agricultural University
来源Food Hydrocolloids
年份2024
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
50250
24
5025
26
关键指标
92
被引次数 · OpenAlex
22.68
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 0.1%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
84
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Proteins in Food Systems
Polysaccharides Composition and Applications · Pickering emulsions and particle stabilization
参考文献 84
Progress in natural emulsifiers for utilization in food emulsions
被引 450Bengü Öztürk, David Julian McClements · Current Opinion in Food Science · 2015
Time-Dependence of Boundary Tensions of Solutions I. The Role of Diffusion in Time-Effects
被引 1,486A. F. H. Ward, L. Tordai · The Journal of Chemical Physics · 1946
Decreased proteolysis caused by protein aggregates, inclusion bodies, plaques, lipofuscin, ceroid, and ‘aggresomes’ during oxidative stress, aging, and disease
被引 655Tilman Grune, Tobias Jung, Katrin Merker · The International Journal of Biochemistry & Cell Biology · 2004
此处列出前 3 条
引用本文 92
Pectin based gels and their advanced application in food: From hydrogel to emulsion gel
被引 49Shuixian Huang, Yanbing Zhang, Qin Chen · Food Hydrocolloids · 2024
Regulation of whey protein microparticle adsorption and interfacial film formation by polysaccharides for enhanced Pickering emulsion stability
被引 42Yiyi Zhang, Wenni Tian, Yupei Deng · Food Hydrocolloids · 2024
Effects of polysaccharides on the solubilization of myofibrillar protein in aqueous solution: A comparative study
被引 42Jiale Chai, Xinglian Xu, Xue Zhao · Food Hydrocolloids · 2025
按被引量排序，此处列出前 3 条