{"title":"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","authors":"Cheng Luo, Zhang Tao, X. Jiang, Yinji Chen, G. Zhou, Xinbo Zhuang","doi":"10.1186/s43014-022-00107-y","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":"1-14"},"PeriodicalIF":4.0000,"publicationDate":"2022-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Insight into the mechanism of fracture properties modulated by microstructure in the myofibrillar protein and polysaccharide gel systems\",\"authors\":\"Cheng Luo, Zhang Tao, X. Jiang, Yinji Chen, G. Zhou, Xinbo Zhuang\",\"doi\":\"10.1186/s43014-022-00107-y\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12395,\"journal\":{\"name\":\"Food Production, Processing and Nutrition\",\"volume\":\" \",\"pages\":\"1-14\"},\"PeriodicalIF\":4.0000,\"publicationDate\":\"2022-11-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Production, Processing and Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1186/s43014-022-00107-y\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Production, Processing and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1186/s43014-022-00107-y","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}