articleTop 1% cited
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
Food Hydrocolloids · 2019 · Vol. 98 · pp. 105275–105275
Ke Li(Zhengzhou University of Light Industry)Lei Fu(Zhengzhou University of Light Industry)Yingying Zhao(Zhengzhou University of Light Industry)Siwen Xue(Nanjing Agricultural University)Peng Wang(Nanjing Agricultural University)Xinglian Xu(Nanjing Agricultural University)Yanhong Bai✉(Zhengzhou University of Light Industry)
Meat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying ProcessesEmulsionMyofibrilUltrasoundRheologyChemistryViscosityChromatographyParticle sizeIntensity (physics)Random coil
Funding
- National Natural Science Foundation of China
- Zhengzhou University of Light Industry
- National Key Research and Development Program of China
Citations
403
FWCI
27.32
field-weighted impact
References
67
Percentile
100%
vs. same field & year
Citations per year
References
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Food Hydrocolloids · 2015 · 532 citations
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Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
Nature · 1970 · 251,243 citations
Food proteins: A review on their emulsifying properties using a structure–function approach
Food Chemistry · 2013 · 853 citations
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