研究论文
Unraveling stabilization mechanisms of acidified milk drinks by pectin: The synergistic effect of polysaccharide molecular weight, linearity and esterification
Qingyu Song, Wen-Bin Liu, Ningyu Lei, Xiaoxiao Song, Weiwei He, Junyi Yin
Nanchang University
来源Food Hydrocolloids
年份2026
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逐年被引趋势
320
326
关键指标
3
被引次数 · OpenAlex
8.25
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 3%
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同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
59
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学术脉络
学科主题
生物医学Polysaccharides Composition and Applications
Polysaccharides and Plant Cell Walls · Proteins in Food Systems
参考文献 59
Rheological characterization of okra pectins
被引 152Vassilis Kontogiorgos, Ioanna Margelou, N. Georgiadis · Food Hydrocolloids · 2012
Stabilisation of acidified skimmed milk with HM pectin
被引 114Søren Jensen, Claus Rolin, Richard Ipsen · Food Hydrocolloids · 2009
Changes in the molecular weight distribution of three commercial pectins after valve homogenization
被引 73Milena Corredig, Louise Wicker · Food Hydrocolloids · 2001
此处列出前 3 条
引用本文 3
Commercial enzyme-assisted extraction of structurally tailored okra pectin for enhanced emulsion stabilization in reduced-egg and plant-based mayonnaise
被引 1Ibukunoluwa Fola Olawuyi, Ha‐Seong Cho, Nurul Saadah Said · Food Hydrocolloids · 2026
Associations between microstructural features and dispersion stability: A comparative study of orange and lemon pectin
被引 0Yi-fan Chen, Jin-song Liao, Jun‐Ru Qi · International Journal of Biological Macromolecules · 2026
Pectin recovery from vegetable processing residues: Advances, extraction strategies, and valorisation approaches
被引 0Jean Jipson, Abhishek Nair, Archa Ajesh · Results in Engineering · 2026
按被引量排序，此处列出前 3 条