发文分析
近年国家/地区发文量统计
| 国家/地区 | 数量 |
|---|---|
| England | 8 |
| Brazil | 7 |
| Australia | 6 |
| France | 6 |
| CHINA MAINLAND | 5 |
| Canada | 5 |
| Netherlands | 5 |
| Argentina | 4 |
| New Zealand | 4 |
| Sweden | 4 |
近年机构发文量统计
| 机构 | 数量 |
|---|---|
| INRAE | 5 |
| CONSEJO NACIONAL DE INVESTIGACIONES CIENTIFICA... | 4 |
| UNIVERSIDADE ESTADUAL DE CAMPINAS | 4 |
| WAGENINGEN UNIVERSITY & RESEARCH | 4 |
| AGROPARISTECH | 3 |
| UK RESEARCH & INNOVATION (UKRI) | 3 |
| UNIVERSITE PARIS SACLAY | 3 |
| AUSTRALIAN NUCLEAR SCIENCE & TECHNOLOGY ORGANI... | 2 |
| EUROPEAN SPALLAT SOURCE ERIC | 2 |
| GHENT UNIVERSITY | 2 |
近年文章引用他刊数据
| 文章名称 | 引用次数 |
|---|---|
| Functional emulsion gels as pork back fat replacers in B... | 17 |
| 3D printing of cereal-based food structures containing p... | 17 |
| Effects of soy protein to wheat gluten ratio on the phys... | 14 |
| Characterization of the micro and nanostructure of the c... | 13 |
| Pickering emulsion stabilized by protein nanogel particl... | 11 |
| pH and protein to polysaccharide ratio control the struc... | 9 |
| Pasting, viscoelastic, and physicochemical properties of... | 6 |
| A review of the analytical approaches used for studying ... | 6 |
| Physico-chemical stability of casein micelles cross-link... | 6 |
| Gelation of oil using combination of different free fatt... | 6 |
近年被他刊引用数据
| 期刊名称 | 引用次数 |
|---|---|
| FOOD RES INT | 25 |
| FOOD HYDROCOLLOID | 21 |
| LWT-FOOD SCI TECHNOL | 20 |
| FOOD CHEM | 16 |
| FOOD STRUCT-NETH | 12 |
| J FOOD ENG | 11 |
| TRENDS FOOD SCI TECH | 8 |
| FOOD BIOPROCESS TECH | 7 |
| MEAT SCI | 7 |
| FOODS | 6 |