【序号】：1

【作者】：Jasim Ahmed,

【题名】：,Optimization of high-pressure-assisted xanthan gum dispersions for the maximization of rheological moduli: Application of time-pressure/ temperature superposition principle,

【期刊】：Food Hydrocolloids,

【年、卷、期、起止页码】: Volume 122, 2022, 107080,

【全文链接】：

【序号】：2

【作者】：,Ding-Tao Wu, Yuan He, Meng-Xi Fu, Ren-You Gan, Yi-Chen Hu, Lian-Xin Peng, Gang Zhao, Liang Zou,

【题名】：,Structural characteristics and biological activities of a pectic-polysaccharide from okra affected by ultrasound assisted metal-free Fenton reaction,

【期刊】：,Food Hydrocolloids,

【年、卷、期、起止页码】: Volume 122, 2022, 107085,

【全文链接】：

【序号】：3

【作者】：Yanfang Lv, Qianqian Liang, Ying Li, Xinxin Liu, Defu Zhang, Xuepeng Li,

【题名】：,Study of the binding mechanism between hydroxytyrosol and bovine serum albumin using multispectral and molecular docking,

【期刊】：,Food Hydrocolloids,

【年、卷、期、起止页码】: Volume 122, 2022, 107072,

【全文链接】：

【序号】：4

【作者】：,Xiaohong Tong, Jia Cao, Tian Tian, Bo Lyu, Liming Miao, Ziteng Lian, Wenyu Cui, Shi Liu, Huan Wang, Lianzhou Jiang,

【题名】：,Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG,

【期刊】：,Food Hydrocolloids,

【年、卷、期、起止页码】: Volume 122, 2022, 107084,

【全文链接】：

【序号】：5

【作者】：Ning Yang, Yali Huang, Jingwen Hou, Yaqiong Zhang, Liu Tian, Zhaoyang Chen, Zhu Jin, Yuanyuan Shen, Shengrong Guo,

【题名】：,Rheological behaviors and texture properties of semi-interpenetrating networks of hydroxypropyl methylcellulose and gellan,

【期刊】：Food Hydrocolloids,

【年、卷、期、起止页码】: Volume 122, 2022,107097,

【全文链接】：

推荐答案：砂锅粥回复于2021/08/24

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补充答案：

砂锅粥回复于2021/08/24

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