{"id":"https://openalex.org/W2005687553","doi":"https://doi.org/10.1016/j.foodhyd.2004.04.012","title":"Rheological effects of soy protein addition to tomato juice","display_name":"Rheological effects of soy protein addition to tomato juice","publication_year":2004,"publication_date":"2004-09-10","ids":{"openalex":"https://openalex.org/W2005687553","doi":"https://doi.org/10.1016/j.foodhyd.2004.04.012","mag":"2005687553"},"language":"en","primary_location":{"id":"doi:10.1016/j.foodhyd.2004.04.012","doi":"https://doi.org/10.1016/j.foodhyd.2004.04.012","is_oa":false,"landing_page_url":"https://doi.org/10.1016/j.foodhyd.2004.04.012","pdf_url":null,"source":{"id":"https://openalex.org/S168584722","display_name":"Food Hydrocolloids","issn_l":"0268-005X","issn":["0268-005X","1873-7137"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["cwts-core","jufo-3","ki-jl-1","norway-1"],"host_organization":"https://openalex.org/P4310320990","host_organization_name":"Elsevier BV","host_organization_lineage":["https://openalex.org/P4310320990"],"host_organization_lineage_names":["Elsevier BV"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Food Hydrocolloids","raw_type":"journal-article"},"volume":null,"type":"article","indexed_in":["crossref"],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5018582351","display_name":"Stefano Tiziani","orcid":"https://orcid.org/0000-0002-7230-0307","observed_orcids":["https://orcid.org/0000-0002-7230-0307","https://orcid.org/0000-0003-1892-2495"]},"institutions":[{"id":"https://openalex.org/I52357470","display_name":"The Ohio State University","ror":"https://ror.org/00rs6vg23","country_code":"US","type":"education","lineage":["https://openalex.org/I52357470"]}],"countries":["US"],"is_corresponding":false,"raw_author_name":"Stefano Tiziani","raw_affiliation_strings":["Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Bldg., 2015 Fyffe Rd., Columbus, OH 43210, USA"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Bldg., 2015 Fyffe Rd., Columbus, OH 43210, USA","institution_ids":["https://openalex.org/I52357470"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5031152641","display_name":"Yael Vodovotz","orcid":"https://orcid.org/0000-0002-9141-3016","observed_orcids":["https://orcid.org/0000-0002-9141-3016"]},"institutions":[{"id":"https://openalex.org/I52357470","display_name":"The Ohio State University","ror":"https://ror.org/00rs6vg23","country_code":"US","type":"education","lineage":["https://openalex.org/I52357470"]}],"countries":["US"],"is_corresponding":true,"raw_author_name":"Yael Vodovotz","raw_affiliation_strings":["Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Bldg., 2015 Fyffe Rd., Columbus, OH 43210, USA"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Bldg., 2015 Fyffe Rd., Columbus, OH 43210, USA","institution_ids":["https://openalex.org/I52357470"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":["https://openalex.org/A5031152641"],"corresponding_institution_ids":["https://openalex.org/I52357470"],"apc_list":{"value":4990,"currency":"USD","value_usd":4990},"apc_paid":null,"fwci":4.0991,"has_fulltext":false,"cited_by_count":83,"citation_normalized_percentile":{"value":0.92176671,"is_in_top_1_percent":false,"is_in_top_10_percent":true},"cited_by_percentile_year":{"min":89,"max":99},"biblio":{"volume":"19","issue":"1","first_page":"45","last_page":"52"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.8661999702453613,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.8661999702453613,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T11379","display_name":"Rheology and Fluid Dynamics Studies","score":0.10300000011920929,"subfield":{"id":"https://openalex.org/subfields/1507","display_name":"Fluid Flow and Transfer Processes"},"field":{"id":"https://openalex.org/fields/15","display_name":"Chemical Engineering"},"domain":{"id":"https://openalex.org/domains/3","display_name":"Physical Sciences"}},{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.027000000700354576,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/tomato-juice","display_name":"tomato juice","score":0.9179999828338623},{"id":"https://openalex.org/keywords/soy-protein","display_name":"soy protein","score":0.996999979019165},{"id":"https://openalex.org/keywords/rheological-properties","display_name":"rheological properties","score":0.8019999861717224},{"id":"https://openalex.org/keywords/shear-thinning","display_name":"shear thinning","score":0.8880000114440918},{"id":"https://openalex.org/keywords/thixotropy","display_name":"thixotropy","score":0.984000027179718},{"id":"https://openalex.org/keywords/rheopexy","display_name":"rheopexy","score":0.8970000147819519},{"id":"https://openalex.org/keywords/physical-gels","display_name":"physical gels","score":0.5870000123977661},{"id":"https://openalex.org/keywords/suspension-stability","display_name":"suspension stability","score":0.6919999718666077},{"id":"https://openalex.org/keywords/cox-merz-rule","display_name":"Cox-Merz rule","score":0.8080000281333923},{"id":"https://openalex.org/keywords/protein-network-structure","display_name":"protein network structure","score":0.5690000057220459},{"id":"https://openalex.org/keywords/colloidal-interactions","display_name":"colloidal interactions","score":0.7379999756813049}],"concepts":[{"id":"https://openalex.org/C56918372","wikidata":"https://www.wikidata.org/wiki/Q288903","display_name":"Thixotropy","level":2,"score":0.925295352935791},{"id":"https://openalex.org/C200990466","wikidata":"https://www.wikidata.org/wiki/Q271707","display_name":"Rheology","level":2,"score":0.8411463499069214},{"id":"https://openalex.org/C2777014122","wikidata":"https://www.wikidata.org/wiki/Q7571993","display_name":"Soy protein","level":2,"score":0.7406747341156006},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.6591954231262207},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.6305127143859863},{"id":"https://openalex.org/C59789625","wikidata":"https://www.wikidata.org/wiki/Q181780","display_name":"Colloid","level":2,"score":0.5069870948791504},{"id":"https://openalex.org/C191717309","wikidata":"https://www.wikidata.org/wiki/Q902458","display_name":"Shear thinning","level":3,"score":0.4882259666919708},{"id":"https://openalex.org/C159727521","wikidata":"https://www.wikidata.org/wiki/Q4780934","display_name":"Apparent viscosity","level":3,"score":0.4347715675830841},{"id":"https://openalex.org/C165682214","wikidata":"https://www.wikidata.org/wiki/Q461293","display_name":"Shear rate","level":3,"score":0.4322555363178253},{"id":"https://openalex.org/C7055690","wikidata":"https://www.wikidata.org/wiki/Q900639","display_name":"Dynamic mechanical analysis","level":3,"score":0.42057889699935913},{"id":"https://openalex.org/C43617362","wikidata":"https://www.wikidata.org/wiki/Q170050","display_name":"Chromatography","level":1,"score":0.3275611996650696},{"id":"https://openalex.org/C192562407","wikidata":"https://www.wikidata.org/wiki/Q228736","display_name":"Materials science","level":0,"score":0.22414502501487732},{"id":"https://openalex.org/C159985019","wikidata":"https://www.wikidata.org/wiki/Q181790","display_name":"Composite material","level":1,"score":0.1419089436531067},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.10468950867652893},{"id":"https://openalex.org/C521977710","wikidata":"https://www.wikidata.org/wiki/Q81163","display_name":"Polymer","level":2,"score":0.0}],"mesh":[],"locations_count":1,"locations":[{"id":"doi:10.1016/j.foodhyd.2004.04.012","doi":"https://doi.org/10.1016/j.foodhyd.2004.04.012","is_oa":false,"landing_page_url":"https://doi.org/10.1016/j.foodhyd.2004.04.012","pdf_url":null,"source":{"id":"https://openalex.org/S168584722","display_name":"Food Hydrocolloids","issn_l":"0268-005X","issn":["0268-005X","1873-7137"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["cwts-core","jufo-3","ki-jl-1","norway-1"],"host_organization":"https://openalex.org/P4310320990","host_organization_name":"Elsevier BV","host_organization_lineage":["https://openalex.org/P4310320990"],"host_organization_lineage_names":["Elsevier BV"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Food Hydrocolloids","raw_type":"journal-article"}],"best_oa_location":null,"sustainable_development_goals":[{"id":"https://metadata.un.org/sdg/2","display_name":"Zero hunger","score":0.5666999816894531}],"sustainable_development_goals_aurora":[],"study_designs":[],"awards":[],"funders":[{"id":"https://openalex.org/F4320306114","display_name":"U.S. Department of Agriculture","ror":"https://ror.org/01na82s61"}],"has_content":{"grobid_xml":false,"pdf":false},"content_urls":null,"referenced_works_count":47,"referenced_works":["https://openalex.org/W2638986","https://openalex.org/W221179289","https://openalex.org/W617140558","https://openalex.org/W1486093947","https://openalex.org/W1967253110","https://openalex.org/W1968033135","https://openalex.org/W1972905827","https://openalex.org/W1978554653","https://openalex.org/W1985543369","https://openalex.org/W1987394353","https://openalex.org/W1994812138","https://openalex.org/W1997630677","https://openalex.org/W1998787787","https://openalex.org/W2003775184","https://openalex.org/W2011069306","https://openalex.org/W2012303047","https://openalex.org/W2022837103","https://openalex.org/W2024880341","https://openalex.org/W2029669192","https://openalex.org/W2037230900","https://openalex.org/W2042351135","https://openalex.org/W2043193804","https://openalex.org/W2045389731","https://openalex.org/W2045994733","https://openalex.org/W2046919032","https://openalex.org/W2052894742","https://openalex.org/W2055476352","https://openalex.org/W2059826025","https://openalex.org/W2060530637","https://openalex.org/W2060561317","https://openalex.org/W2064491178","https://openalex.org/W2073444730","https://openalex.org/W2078597121","https://openalex.org/W2078934044","https://openalex.org/W2079641755","https://openalex.org/W2086145369","https://openalex.org/W2092737963","https://openalex.org/W2093987616","https://openalex.org/W2097246107","https://openalex.org/W2098731385","https://openalex.org/W2139697669","https://openalex.org/W2148283736","https://openalex.org/W2153962548","https://openalex.org/W2162775748","https://openalex.org/W2165912710","https://openalex.org/W3098943532","https://openalex.org/W4246148320"],"related_works":["https://openalex.org/W2420409461","https://openalex.org/W2088918894","https://openalex.org/W2021791551","https://openalex.org/W2227145160","https://openalex.org/W2023988447","https://openalex.org/W2031710361","https://openalex.org/W2058332716","https://openalex.org/W2521523043","https://openalex.org/W2000764283","https://openalex.org/W2387110289"],"abstract_inverted_index":null,"counts_by_year":[{"year":2025,"cited_by_count":3},{"year":2023,"cited_by_count":1},{"year":2022,"cited_by_count":5},{"year":2021,"cited_by_count":2},{"year":2020,"cited_by_count":2},{"year":2019,"cited_by_count":2},{"year":2018,"cited_by_count":11},{"year":2016,"cited_by_count":5},{"year":2015,"cited_by_count":8},{"year":2014,"cited_by_count":4},{"year":2013,"cited_by_count":6},{"year":2012,"cited_by_count":5}],"updated_date":"2026-09-26T08:19:03.415552","created_date":"2025-10-10T00:00:00"}
