瓜儿豆胶

26. [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 25. [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 24. [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 23. [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 22. [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 21. [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 20. [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 19. [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 18. [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 17. [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 16. [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 15. [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 14. [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 13. [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 12. [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 11. [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 10. [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 9. [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 8. [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 7. [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 6. [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 5. [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 4. [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 3. [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 2. [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 1. [IF=8.5] Kaini Chen et al."Acid-induced hydrogels of edible Chlorella pyrenoidosa protein with composite biopolymers network."FOOD CHEMISTRY.2024 Jul;:140699