研究论文

Hydrogen-bond reinforced whey protein-polygonatum sibiricum polysaccharide composite hydrogel: Mechanistic insights from simultaneous rheology-FTIR and molecular docking for enhanced yogurt texture

Sha Lv, Weibing Tao, Huiyu Xiang, Ying Zhang, Abbas Khan, Shuang Li, Xinlei Yang, Xiaomeng Sun 等 9 位

Northeast Agricultural University　Shandong University of Traditional Chinese Medicine　University of Lahore

来源Food Research International

年份2025

DOI10.1016/j.foodres.2025.117496

原文https://doi.org/10.1016/j.foodres.2025.117496

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逐年被引趋势

1790

1726

关键指标

被引次数 · OpenAlex

12.66

领域内被引倍数
同类平均 = 1

前 0.8%

引用位次
同领域 · 同年份 · 同类型

101

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学术脉络

学科主题

生物医学

Proteins in Food Systems

Polysaccharides Composition and Applications · Microencapsulation and Drying Processes

参考文献 101

Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films

K.S. Silva, Maria Aparecida Mauro, Maria P. Gonçalves · Food Hydrocolloids · 2015

被引 76

Infrared spectroscopy of proteins

Andreas Barth · Biochimica et Biophysica Acta (BBA) - Bioenergetics · 2007

被引 5,027

Caseins in emulsions: interfacial properties and interactions

Eric Dickinson · International Dairy Journal · 1999

被引 225

此处列出前 3 条

引用本文 21

Enhancing the physicochemical and textural properties of goat milk yogurt using Cordyceps militaris polysaccharide and polymerized whey protein composite hydrogels

Xingyu Zhang, Lifen Liu, Wenwen Chen · LWT · 2025

被引 9

Molecular interactions and gelation of polymerized whey protein-Armillaria mellea polysaccharide hydrogel and its application in yogurt

Xiaomeng Sun, Ying Hua Su, Weibing Tao · International Journal of Biological Macromolecules · 2025