研究论文

The substitution of myofibrillar protein for soy protein isolate impacts on the gel properties of dual-protein Chiba tofu

Jing Peng, Wenjing Shu, Jiamin Guan, Silu Xiong, Qingqing Liu, Yizhen Huang, Yisha Xie, Yongjun Yuan 等 9 位

Xihua University　China Agricultural University　Dalian Polytechnic University

来源International Journal of Biological Macromolecules

年份2026

DOI10.1016/j.ijbiomac.2026.150893

原文https://doi.org/10.1016/j.ijbiomac.2026.150893

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逐年被引趋势

110

126

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被引次数 · OpenAlex

5.86

领域内被引倍数
同类平均 = 1

前 7%

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同领域 · 同年份 · 同类型

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学术脉络

学科主题

生物医学

Proteins in Food Systems

Meat and Animal Product Quality · Probiotics and Fermented Foods

参考文献 52

Influence of Soy Protein Isolate Prepared by Phosphate‐Assisted Hydrothermal Cooking on the Gelation of Myofibrillar Protein

Jian Guo, Lei Hu, Xiaoquan Yang · Journal of the American Oil Chemists Society · 2015

被引 15

Enzymolysis kinetics and structural characteristics of rice protein with energy-gathered ultrasound and ultrasound assisted alkali pretreatments

Suyun Li, Xue Yang, Yanyan Zhang · Ultrasonics Sonochemistry · 2015

被引 65

Rheology and microstructure of myofibrillar protein–olive oil composite gels: effect of different non‐meat protein as emulsifier

Mangang Wu, Litian Fei, Tao Zhuang · Journal of the Science of Food and Agriculture · 2017

被引 32

此处列出前 3 条

引用本文 1

Oral lubrication and flavor release in myofibrillar protein-based emulsion gel fat substitutes: Arginine-regulated interfacial architecture

Yang Ye, Lingqi Li, Lin Wang · Current Research in Food Science · 2026

被引 1

按被引量排序，此处列出前 3 条