研究论文

Source-driven divergence in assembly mechanisms and its impact on the structure and function of pH-Shifted dual-protein co-assemblies

Zhifang Jia, Yiming Yang, Yongqiang Cheng, Liang Wang, Jun Lu Liu

China Agricultural University　Xinjiang University

来源Food Hydrocolloids

年份2026

DOI10.1016/j.foodhyd.2026.112587

原文https://doi.org/10.1016/j.foodhyd.2026.112587

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摘要与影响

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逐年被引趋势

210

226

关键指标

被引次数 · OpenAlex

6.86

领域内被引倍数
同类平均 = 1

前 5%

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

Proteins in Food Systems

Fungal and yeast genetics research · Pickering emulsions and particle stabilization

参考文献 53

pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions

Jiang Jiang, Youling L. Xiong, Jie Chen · Journal of Agricultural and Food Chemistry · 2010

被引 332

Molecular Chaperone-like Properties of an Unfolded Protein, αs-Casein

Jaya Bhattacharyya, Kali P. Das · Journal of Biological Chemistry · 1999

被引 187

Ability of αs-Casein to Suppress the Heat Aggregation of Ovotransferrin

Naotoshi Matsudomi, Yuka Kanda, Youko Yoshika · Journal of Agricultural and Food Chemistry · 2004

被引 46

此处列出前 3 条

引用本文 2

Sonication at pH 12 improves dispersibility, interfacial properties, and emulsifying functionality of a soy-yeast protein blend without post-sonication alkaline holding

Pengpeng Sun, Wentao Chen, Yuxin Xie · Food Hydrocolloids · 2026

被引 0

Multiscale analysis elucidation of heterogeneous subunit co-assembly modifications in zein: structural evolution and surface properties

Yue Kong, Huiyuan Fu, Chenxu Qi · Food Hydrocolloids · 2026

被引 0

按被引量排序，此处列出前 3 条

研究论文

Source-driven divergence in assembly mechanisms and its impact on the structure and function of pH-Shifted dual-protein co-assemblies

Zhifang Jia, Yiming Yang, Yongqiang Cheng, Liang Wang, Jun Lu Liu

China Agricultural University　Xinjiang University

来源Food Hydrocolloids

年份2026

DOI10.1016/j.foodhyd.2026.112587

原文https://doi.org/10.1016/j.foodhyd.2026.112587

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

210

226

关键指标

被引次数 · OpenAlex

6.86

领域内被引倍数
同类平均 = 1

前 5%

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

Proteins in Food Systems

Fungal and yeast genetics research · Pickering emulsions and particle stabilization

参考文献 53

pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions

Jiang Jiang, Youling L. Xiong, Jie Chen · Journal of Agricultural and Food Chemistry · 2010

被引 332

Molecular Chaperone-like Properties of an Unfolded Protein, αs-Casein

Jaya Bhattacharyya, Kali P. Das · Journal of Biological Chemistry · 1999

被引 187

Ability of αs-Casein to Suppress the Heat Aggregation of Ovotransferrin

Naotoshi Matsudomi, Yuka Kanda, Youko Yoshika · Journal of Agricultural and Food Chemistry · 2004

被引 46

此处列出前 3 条

引用本文 2

Sonication at pH 12 improves dispersibility, interfacial properties, and emulsifying functionality of a soy-yeast protein blend without post-sonication alkaline holding

Pengpeng Sun, Wentao Chen, Yuxin Xie · Food Hydrocolloids · 2026

被引 0

Multiscale analysis elucidation of heterogeneous subunit co-assembly modifications in zein: structural evolution and surface properties

Yue Kong, Huiyuan Fu, Chenxu Qi · Food Hydrocolloids · 2026

被引 0

按被引量排序，此处列出前 3 条