研究论文

Synergistic curdlan gum/xanthan gum system improves shrimp myofibrillar protein gel properties via enhanced network structure, texture and water holding capacity

S. Kevin Zhou, Xuening Yu, Menghan Wang, Xiaoyang Liu, Dayong Zhou

Dalian Polytechnic University

来源Food Research International

年份2026

DOI10.1016/j.foodres.2026.118520

原文https://doi.org/10.1016/j.foodres.2026.118520

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摘要与影响

摘要 · 节选

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逐年被引趋势

320

326

关键指标

被引次数 · OpenAlex

15.16

领域内被引倍数
同类平均 = 1

前 2%

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

Meat and Animal Product Quality · Nanocomposite Films for Food Packaging

参考文献 34

Effects of Guar-Xanthan Gum Mixture as Fat Replacer on the Physicochemical Properties and Oxidative Stability of Goshtaba, a Traditional Indian Meat Product

Sajad A. Rather, F.A. Masoodi, Rehana Akhter · Journal of Food Processing and Preservation · 2015

被引 23

Self-Healing Fish Gelatin/Sodium Montmorillonite Biohybrid Coacervates: Structural and Rheological Characterization

Nader Taheri Qazvini, Sreenath Bolisetty, Jozef Adamčík · Biomacromolecules · 2012

被引 56

Effects of l-Arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle

Hao Qin, Peng Xu, Cunliu Zhou · LWT · 2015

被引 87

此处列出前 3 条

引用本文 3

Comparative mechanisms of agar and low-melting-point agar in regulating myofibrillar protein gelation under different thermal and ionic processing conditions

Haiyan Xu, Tao Hong, Mingjing Zheng · Food Hydrocolloids · 2026

被引 0

Polysaccharides Regulate the Structural Stability and Gelation Behavior of Oxidized Myofibrillar Protein in Cantonese Sausage Storage

Jiaxin Chen, Ran Wei, Shanguang Guo · ACS Food Science & Technology · 2026

被引 0

Utilization of sesame Maillard reaction products as natural anti-staling agent for bread: Dual control of flavor and texture deterioration

Shuyun Liu, Shudong He, Hanju Sun · Food Control · 2026

被引 0

按被引量排序，此处列出前 3 条

研究论文

Synergistic curdlan gum/xanthan gum system improves shrimp myofibrillar protein gel properties via enhanced network structure, texture and water holding capacity

S. Kevin Zhou, Xuening Yu, Menghan Wang, Xiaoyang Liu, Dayong Zhou

Dalian Polytechnic University

来源Food Research International

年份2026

DOI10.1016/j.foodres.2026.118520

原文https://doi.org/10.1016/j.foodres.2026.118520

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

320

326

关键指标

被引次数 · OpenAlex

15.16

领域内被引倍数
同类平均 = 1

前 2%

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

Meat and Animal Product Quality · Nanocomposite Films for Food Packaging

参考文献 34

Effects of Guar-Xanthan Gum Mixture as Fat Replacer on the Physicochemical Properties and Oxidative Stability of Goshtaba, a Traditional Indian Meat Product

Sajad A. Rather, F.A. Masoodi, Rehana Akhter · Journal of Food Processing and Preservation · 2015

被引 23

Self-Healing Fish Gelatin/Sodium Montmorillonite Biohybrid Coacervates: Structural and Rheological Characterization

Nader Taheri Qazvini, Sreenath Bolisetty, Jozef Adamčík · Biomacromolecules · 2012

被引 56

Effects of l-Arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle

Hao Qin, Peng Xu, Cunliu Zhou · LWT · 2015

被引 87

此处列出前 3 条

引用本文 3

Comparative mechanisms of agar and low-melting-point agar in regulating myofibrillar protein gelation under different thermal and ionic processing conditions

Haiyan Xu, Tao Hong, Mingjing Zheng · Food Hydrocolloids · 2026

被引 0

Polysaccharides Regulate the Structural Stability and Gelation Behavior of Oxidized Myofibrillar Protein in Cantonese Sausage Storage

Jiaxin Chen, Ran Wei, Shanguang Guo · ACS Food Science & Technology · 2026

被引 0

Utilization of sesame Maillard reaction products as natural anti-staling agent for bread: Dual control of flavor and texture deterioration

Shuyun Liu, Shudong He, Hanju Sun · Food Control · 2026

被引 0

按被引量排序，此处列出前 3 条