瓜尔豆胶

71. [IF=7.2] You-Ke Wang, et al. "Effects of polysaccharide charge characteristics and molecular architectures on the gel properties and in vitro digestibility of heat-induced sesame protein gels"Journal of Agriculture and Food Research, 2026 Jul;29:103101 70. [IF=8.5] Wenliang Zhang, et al. "Schiff base-crosslinked carboxymethyl chitosan/oxidized guar gum@tannic acid hemostatic hydrogel with mild gelation, adaptive filling, and infection protection"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 Apr;355:151503 69. [IF=9.8] Qiuya Ji, et al. "A novel bigel type featured as O1/W/O2 microstructure achieved by whey protein aggregates as dual-interfaces mediator: Enabling dual functions in low-fat cream cheese simulation and co-delivery of pterostilbene/gallic acid"FOOD CHEMISTRY 68. [IF=9.8] Mingze Xu, et al. "Fabrication and physicochemical characterization of SPI-gallic acid-guar gum ternary complexes: Insights into covalent bonding and structural tunability"FOOD CHEMISTRY, 2026 May;510:148744 67. [IF=6.2] Yejiayi Lv, et al. "Scaffold-based Monascus cultivation: a controllable alternative to conventional red yeast rice for Hong Qu rice wine fermentation"Food Bioscience, 2026 Jun;80:109025 66. [IF=8.8] Mingze Xu, et al. "Characterization of soy protein isolate-based complexes as novel food-grade stabilizers for oil-in-water (O/W) emulsions and myofibrillar protein emulsion gels"FOOD RESEARCH INTERNATIONAL, 2026 Aug;238:119390 65. [IF=8] Qihong Jiang et al."Interface synergy in aqueous Pickering foams: Effects of food gums and sodium Caseinate on the interfacial properties of fat crystal."FOOD RESEARCH INTERNATIONAL.2026 Apr;229:118472 64. [IF=9.7] Yuyang Huang et al."Stabilization and delivery performance of soybean oil body emulsions: the role of chitosan, guar gum, and ι-carrageenan in polysaccharide-based systems."ULTRASONICS SONOCHEMISTRY.2026 Jan;:107743 63. [IF=12.4] Jinqi Wen et al."Effect of pea protein isolate aggregates on coconut diacylglycerol-based whipping cream: Interfacial and network stabilization mechanisms."FOOD HYDROCOLLOIDS.2026 Mar;172:112048 62. [IF=12.4] Ge Shi et al."Development of high internal phase emulsion utilizing guar gum and soy lecithin as co-emulsifiers and its impact on the quality of chiffon cake as a fat substitute."FOOD HYDROCOLLOIDS.2025 Sep;:112008 61. [IF=6.6] Xiaojia Bian et al."Comparative Evaluation of Sesbania Gum as a Thickening Agent: Shear, Lubrication, and Extension Properties."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Aug;:118301 60. [IF=12.5] Shujun Hou et al."Structural and physicochemical characterization of plant-derived galactomannans: revealing promising substrates for mannooligosaccharides production."CARBOHYDRATE POLYMERS.2025 Dec;369:124297 59. [IF=12.5] Shujun Hou et al."Structural and physicochemical characterization of plant-derived galactomannans: revealing promising substrates for mannooligosaccharides production."CARBOHYDRATE POLYMERS.2025 Dec;369:124297 58. [IF=6.6] Xiaojia Bian et al."Comparative Evaluation of Sesbania Gum as a Thickening Agent: Shear, Lubrication, and Extension Properties."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Aug;:118301 57. [IF=4.9] Cui Baoyu et al."Harnessing magnetic cross-linked cell aggregates (CLCAs) for cost-effective preparation of Konjac mannan-oligosaccharide."Microbial Cell Factories.2025 Dec;24(1):1-10 56. [IF=5.3] Daren Fu et al."Deposition Inhibition of Hydrate Inhibitors and Wax Inhibitors in Waxy Oil–Gas–Water Multiphase System: Progress, Mechanism, and Compatibility."ENERGY & FUELS.2025;XXXX(XXX):XXX-XXX 55. [IF=12.4] Yan Wen et al."Conversion of D-galactose and guar gum hydrolysate to D-tagatose using L-arabinose isomerase immobilized in sodium alginate-silica hydrogel."FOOD HYDROCOLLOIDS.2025 Jun;:111617 54. [IF=8.5] Li Wei et al."Comparison of in vitro fermentation characteristics of carob gum and guar gum."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;:143886 53. [IF=18.5] Yuxuan He et al."Extremely Fast Wicking Self-Layered Interpenetrating Network Hydrogel for Rapid All Day Collection of Atmospheric Water."ADVANCED FUNCTIONAL MATERIALS.2024 Oct;:2416875 52. [IF=7.7] Weiwei Hu et al."Mechanism of hydrocolloids effect on buckwheat starch gels from interaction and structural perspectives: A comparative study."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Nov;:137886 51. [IF=11] Yiyi Zhang et al."Regulation of Whey Protein Microparticle Adsorption and Interfacial Film Formation by Polysaccharides for Enhanced Pickering Emulsion Stability."FOOD HYDROCOLLOIDS.2024 Nov;:110879 50. [IF=10.7] Chang Xu et al."A Fully Degradable, Bio-Safe Supercapacitor Targeting for Harmless Disposal of Energy Storage Devices."EcoMat.2024 Dec;7(1):e12506 49. [IF=11] Jiaojiao Chen et al."The impact of enzyme treatment combined with polysaccharides on the foaming properties of defatted egg yolk powder: Interactions and interfacial behavior."FOOD HYDROCOLLOIDS.2025 May;162:110946 48. [IF=11] Qiongling Chen et al."Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms."FOOD HYDROCOLLOIDS.2025 Feb;:111187 47. [IF=8.5] Yabo Dong et al."Developing thickened soy protein-based liquid systems: Importance of oil-water interfacial behavior."FOOD CHEMISTRY.2025 May;475:143263 46. [IF=5.3] Zhao Minghui et al."Study on the Regulation of Lutein Release and Bioaccessibility by 3D Printing Interval Multi-layer Structure of Lutein Emulsion Gel."Food and Bioprocess Technology.2025 Feb;:1-13 45. [IF=11] Jiaru Lin et al."Optimizing 3D Food Printing inks: The Impact of Polysaccharides on Camellia Seed Protein Emulsion Gels."FOOD HYDROCOLLOIDS.2025 Mar;:111337 44. [IF=11] Fangxiao Lou et al."Synergistic enhancement of 3D printing performance in soybean protein isolate gel inks by Lonic/Nonionic polysaccharides: A network rearrangement mechanism revealed by Rheology and the Sequence of physical processes analysis."FOOD HYDR 43. [IF=4.8] Jia-Yuan He et al."Intestinal Absorption Characteristics and Reciprocal Interactions of Forsythiae Fructus and Lonicerae Japonicae Flos-Containing Chinese Herbal Formulation with Human Gut Microbiome."AMERICAN JOURNAL OF CHINESE MEDICINE.2025 Mar;53(02):5 42. [IF=7.7] Yubin Chen et al."Effect of galactomannan addition on the rheological property, 3D printing performance and flavor characteristic of shepherd's purse gels."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;308:142629 41. [IF=7.7] Li Wan et al."Synthesis and evaluation of anionic guar gum derivatives as dual-function inhibitors for methane hydrate formation and metal corrosion in oil and gas pipelines."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Apr;:142750 40. [IF=4.5] Jing Li et al."Guar gum enhanced sustained release and therapy effects of tilmicosin-loaded sodium alginate gelatin nanogels against porcine pleuropneumonia."JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY.2024 Aug;:106081 39. [IF=5.3] Xintao Liao et al."Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil."JOURNAL OF FOOD ENGINEERING.2025 Feb;387:112304 38. [IF=7.7] Zhuorui Li et al."Dietary starch structure modulates nitrogen metabolism in laying hens via modifying glucose release rate."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Nov;279:135554 37. [IF=8.5] Yabo Dong et al."Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management."FOOD CHEMISTRY.2025 Jan;463:141145 36. [IF=6.5] Yaxue Hu et al."Effect of glycation with three polysaccharides on the structural and emulsifying properties of ovalbumin."Food Chemistry-X.2024 Oct;23:101632 35. [IF=8.5] Kaini Chen et al."Acid-induced hydrogels of edible Chlorella pyrenoidosa protein with composite biopolymers network."FOOD CHEMISTRY.2024 Jul;:140699 34. [IF=5.3] Li Ming et al."Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation."Food and Bioprocess Technology.2024 Jun;:1-15 33. [IF=7.7] Mengxin Hu et al."Enhanced flexibility of high-yield bamboo pulp fibers via cellulase immobilization within guar gum/polyacrylamide/polydopamine interpenetrating network hydrogels."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jun;:133168 32. [IF=13.2] Yuxuan He et al."Natural polymers-based separation membrane for high-efficient separation of oil water mixture."Nano Today.2024 Aug;57:102367 31. [IF=4.7] Qiye Wu et al."Engineering Rapeseed Germination and Root Growth with Mechanical Strength of Polysaccharide Hydrogel."ACS Applied Bio Materials".2024;XXXX(XXX):XXX-XXX 30. [IF=10.7] Minghao Zhang et al."Three-stage interaction mechanism of galactomannans with mucin to regulate the migration behavior of riboflavin: Effect of mannose-to-galactose ratio."FOOD HYDROCOLLOIDS".2024 Oct;155:110243 29. [IF=8.2] Mingshan Chen et al."Antimicrobial polysaccharide hydrogels embedded with methyl-β-cyclodextrin/thyme oil inclusion complexes for exceptional mechanical performance and chilled chicken breast preservation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULE 28. [IF=8.2] Yaxue Hu et al."Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and stabilize fish oil emulsion."INTERNATIONAL JOURNAL OF BIOLOGICAL 27. [IF=10.7] Ning Liu et al."Fat coalescence and texture improvement of ice cream based on medium-chain triglyceride oleogel: Effect of gelator type."FOOD HYDROCOLLOIDS".2024 Jul;152:109921 26. [IF=6] Quanliang Li et al."Rational fabrication of count film for coliform hypersensitive enumeration based on enzyme-response compound color rendering."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;191:115631 25. [IF=10.7] Yuyan Zeng et al."Enhanced foamability and stability of aqueous foams through novel pickering fat globules formulated with solid lipid particles."FOOD HYDROCOLLOIDS.2024 May;150:109684 24. [IF=7.7] Bo Liu et al."A Study of Guar Gum Derivatives as Green Kinetic Hydrate Inhibitors."Journal of Environmental Chemical Engineering.2024 Jan;:112075 23. [IF=8.8] Zhen Cheng et al."Oral polysaccharide-coated liposome-modified double-layered nanoparticles containing anthocyanins: preparation, characterization, biocompatibility and evaluation of lipid-lowering activity in vitro."FOOD CHEMISTRY.2024 May;439:138166 22. [IF=5.1] Junyi Du et al."Application of adhesive controllable galactomannan hydrogel initiated by aluminum ions at room temperature in flexible sensors."REACTIVE & FUNCTIONAL POLYMERS.2023 Dec;193:105738 21. [IF=5.581] Cai Lei et al."Effect of Different Hydrocolloids on the Rheological, Microstructural, and 3D Printing Characteristics of Purple Sweet Potato Puree."Food and Bioprocess Technology.2023 Apr;:1-13 20. [IF=10.7] Minghao Zhang et al."Charge characteristics of guar gums on the three-stage interaction mechanism with mucin to improve the mucoadhesion ability."FOOD HYDROCOLLOIDS.2023 Dec;145:109107 19. [IF=8.2] Ting-Ting Su et al."Renewable galactomannan-based biogums with structure regulation to protect zinc metal anodes via blocking and confinement effect."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Aug;245:125597 18. [IF=12.545] Yongfeng Chen et al."One-pot synthesis of a novel conductive molecularly imprinted gel as the recognition element and signal amplifier for the selective electrochemical detection of amaranth in foods."BIOSENSORS & BIOELECTRONICS.2023 May;228:115185 17. [IF=9.231] Ming Li et al."Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides."FOOD CHEMISTRY.2023 Jul;414:135702 16. [IF=3.662] Na Wang et al."Preparation of guar gum-g-poly (vinyl acetate-co-hydroxyethyl methacrylate) anti-leakage material and its performance study."Materials Today Communications.2022 Dec;:105232 15. [IF=6.056] Yaxue Hu et al."Fish gelatin-polysaccharide Maillard products for fish oil-loaded emulsion stabilization: Effects of polysaccharide type, reaction time, and reaction pH."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Dec;172:114220 14. [IF=9.231] Fan Xie et al."Structure-function relationship between galactomannans and their effects on freeze-thaw stability, retrogradation, and texture of corn starch gels during cold storage."FOOD CHEMISTRY.2023 Jan;398:133915 13. [IF=6.449] Haoyu Jian et al."Immobilization of lager yeast by hydrocolloids as supporting matrix for improving fermentation performance of high gravity brewing."INDUSTRIAL CROPS AND PRODUCTS.2022 Nov;187:115340 12. [IF=13.273] Wei Hua et al."A hierarchical Single-Atom Ni-N3-C catalyst for electrochemical CO2 reduction to CO with Near-Unity faradaic efficiency in a broad potential range."CHEMICAL ENGINEERING JOURNAL. 2022 Oct;446:137296 11. [IF=4.952] Jiafan Zhang et al."Protein-lipid film (fuzhu) prepared from soymilk: Effects of soymilk convection on its formation, composition, and quality."Lwt Food Sci Technol. 2021 Apr;141:110909 10. [IF=9.147] Tingxuan Gao et al."Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein."Food Hydrocolloid. 2022 Feb;123:107143 9. [IF=13.273] Ling Lin et al."Rational design and mass-scale synthesis of guar-derived bifunctional oxygen catalyst for rechargeable Zn-air battery with active sites validation."Chem Eng J. 2022 Jan;428:131225 8. Xu, Shiliang, et al. "Design of facile technology for the efficient removal of hydroxypropyl guar gum from fracturing fluid." PloS one 16.3 (2021): e0247948.https://doi.org/10.1371/journal.pone.0247948 7. 朱新鹏,任星星,袁志宁,魏美娟,明镜,程竹林,王金梦.模糊数学综合评价法优化拐枣饮料配方[J].湖北农业科学,2020,59(17):122-127. 6. 杨新标, 郑明珠, 任宇航,等. 基于亲水胶体改性和混料设计优化传统粘豆包的配方[J]. 食品安全质量检测学报, 2019, 010(020):6837-6842. 5. 徐群英 赵锦妆.1种果胶为基质的脂肪替代物的制备[J].中国食品学报 2020 20(06):181-187. 4. 王靖宇, 刘玉春, 韩伟,等. 玉米皮纤维发酵裂褶菌的产酶分析及木聚糖酶基因克隆、表达和酶学性质测定[J]. 食品与发酵工业, 2018, 44(5). 3. 杨新建, 朱建晨, 田璐,等. 基于海藻酸钠的复合壁材包被嗜酸乳杆菌及其效果评估[J]. 饲料工业, 2019(22). 2. 许凤 李祥乾 李宁 等. 可食用性植物软胶囊囊材的性质研究[J]. 广西科学 2018 25(04):107-111. 1. 冯恩科 王辉 李佳佳 等. GG-g-PAA/LOESS复合高吸水性树脂的制备与性能[J]. 精细化工 2013 30(012):1344-1348 1365.