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Insight into the mechanism of fracture properties modulated by microstructure in the myofibrillar protein and polysaccharide gel systems

IF 4 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Food Production, Processing and Nutrition Pub Date : 2022-11-18 DOI:10.1186/s43014-022-00107-y
Cheng Luo, Zhang Tao, X. Jiang, Yinji Chen, G. Zhou, Xinbo Zhuang
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肌原纤维蛋白和多糖凝胶体系中微观结构调节断裂特性的机制
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来源期刊
Food Production, Processing and Nutrition
Food Production, Processing and Nutrition Medicine-Public Health, Environmental and Occupational Health
CiteScore
6.90
自引率
4.30%
发文量
28
审稿时长
12 weeks
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