{"id":"https://openalex.org/W2390412018","doi":null,"title":"Influence of Environmental Conditions on Whey Protein Gels Properties and Gels Microstructure","display_name":"Influence of Environmental Conditions on Whey Protein Gels Properties and Gels Microstructure","publication_year":2008,"publication_date":"2008-01-01","ids":{"openalex":"https://openalex.org/W2390412018","mag":"2390412018"},"language":"en","primary_location":{"id":"pmh:oai:CiteSeerX.psu:10.1.1.502.8931","doi":null,"is_oa":false,"landing_page_url":"http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.502.8931","pdf_url":null,"source":null,"license":null,"license_id":null,"version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"http://www.ebiotrade.com/emagazine/content/6/2008_3_41_3/299bd7d9-ac11-41da-8a25-a59c44868915/pdf/21%E5%B4%94%E6%97%AD%E6%B5%B7.pdf","raw_type":"text"},"volume":null,"type":"article","is_traditional":true,"indexed_in":[],"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/A5027935720","display_name":"Cui Xu-hai","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I169572211","display_name":"Northeast Agricultural University","ror":"https://ror.org/0515nd386","country_code":"CN","type":"education","lineage":["https://openalex.org/I169572211"]}],"countries":["CN"],"is_corresponding":false,"raw_author_name":"Cui Xu-hai","raw_affiliation_strings":["Food Science College,Northeast Agricultural University,Harbin 150030)"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Food Science College,Northeast Agricultural University,Harbin 150030)","institution_ids":["https://openalex.org/I169572211"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5051537388","display_name":"Baohua Kong","orcid":"https://orcid.org/0000-0002-6417-6836","observed_orcids":["https://orcid.org/0000-0002-6417-6836","https://orcid.org/0000-0003-3160-8679"]},"institutions":[{"id":"https://openalex.org/I169572211","display_name":"Northeast Agricultural University","ror":"https://ror.org/0515nd386","country_code":"CN","type":"education","lineage":["https://openalex.org/I169572211"]}],"countries":["CN"],"is_corresponding":false,"raw_author_name":"Baohua Kong","raw_affiliation_strings":["Food Science College,Northeast Agricultural University,Harbin 150030)"],"raw_orcid":"https://orcid.org/0000-0002-6417-6836","affiliations":[{"raw_affiliation_string":"Food Science College,Northeast Agricultural University,Harbin 150030)","institution_ids":["https://openalex.org/I169572211"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":[],"corresponding_institution_ids":["https://openalex.org/I169572211"],"apc_list":null,"apc_paid":null,"fwci":0.0,"has_fulltext":false,"cited_by_count":1,"citation_normalized_percentile":{"value":0.0,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":88,"max":93},"biblio":{"volume":null,"issue":null,"first_page":null,"last_page":null},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.9994999766349792,"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":0.9994999766349792,"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/T12192","display_name":"Polysaccharides Composition and Applications","score":9.999999747378752e-05,"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/T10333","display_name":"Meat and Animal Product Quality","score":0.0,"subfield":{"id":"https://openalex.org/subfields/1103","display_name":"Animal Science and Zoology"},"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/whey-protein-gels","display_name":"whey protein gels","score":0.9869999885559082},{"id":"https://openalex.org/keywords/gel-microstructure","display_name":"gel microstructure","score":0.7429999709129333},{"id":"https://openalex.org/keywords/ionic-strength","display_name":"ionic strength","score":0.8050000071525574},{"id":"https://openalex.org/keywords/sodium-chloride","display_name":"sodium chloride","score":0.7590000033378601},{"id":"https://openalex.org/keywords/calcium-chloride","display_name":"calcium chloride","score":0.9990000128746033},{"id":"https://openalex.org/keywords/gel-texture","display_name":"gel texture","score":0.574999988079071},{"id":"https://openalex.org/keywords/water-holding-capacity","display_name":"water holding capacity","score":0.9879999756813049},{"id":"https://openalex.org/keywords/protein-concentration","display_name":"protein concentration","score":0.8180000185966492},{"id":"https://openalex.org/keywords/heating-temperature","display_name":"heating temperature","score":0.7910000085830688},{"id":"https://openalex.org/keywords/ph","display_name":"pH","score":0.6470000147819519},{"id":"https://openalex.org/keywords/gel-hardness","display_name":"gel hardness","score":0.5649999976158142},{"id":"https://openalex.org/keywords/springiness","display_name":"springiness","score":0.7649999856948853},{"id":"https://openalex.org/keywords/cohesion","display_name":"cohesion","score":0.9929999709129333}],"concepts":[{"id":"https://openalex.org/C87976508","wikidata":"https://www.wikidata.org/wiki/Q1498213","display_name":"Microstructure","level":2,"score":0.9158245325088501},{"id":"https://openalex.org/C2781195486","wikidata":"https://www.wikidata.org/wiki/Q289436","display_name":"Texture (cosmology)","level":3,"score":0.6999815106391907},{"id":"https://openalex.org/C187428577","wikidata":"https://www.wikidata.org/wiki/Q898396","display_name":"Ionic strength","level":3,"score":0.6649908423423767},{"id":"https://openalex.org/C2777897731","wikidata":"https://www.wikidata.org/wiki/Q424430","display_name":"Whey protein","level":2,"score":0.6564574241638184},{"id":"https://openalex.org/C26771246","wikidata":"https://www.wikidata.org/wiki/Q321095","display_name":"Scanning electron microscope","level":2,"score":0.6465833187103271},{"id":"https://openalex.org/C2994067018","wikidata":"https://www.wikidata.org/wiki/Q1402691","display_name":"Water holding capacity","level":2,"score":0.6198945045471191},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.5453472137451172},{"id":"https://openalex.org/C2776371256","wikidata":"https://www.wikidata.org/wiki/Q12370","display_name":"Salt (chemistry)","level":2,"score":0.5287646055221558},{"id":"https://openalex.org/C42360764","wikidata":"https://www.wikidata.org/wiki/Q83588","display_name":"Chemical engineering","level":1,"score":0.521275520324707},{"id":"https://openalex.org/C537181965","wikidata":"https://www.wikidata.org/wiki/Q658","display_name":"Sodium","level":2,"score":0.42064446210861206},{"id":"https://openalex.org/C192562407","wikidata":"https://www.wikidata.org/wiki/Q228736","display_name":"Materials science","level":0,"score":0.3916085958480835},{"id":"https://openalex.org/C43617362","wikidata":"https://www.wikidata.org/wiki/Q170050","display_name":"Chromatography","level":1,"score":0.30680039525032043},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.24366477131843567},{"id":"https://openalex.org/C159985019","wikidata":"https://www.wikidata.org/wiki/Q181790","display_name":"Composite material","level":1,"score":0.24186760187149048},{"id":"https://openalex.org/C184651966","wikidata":"https://www.wikidata.org/wiki/Q906356","display_name":"Aqueous solution","level":2,"score":0.19203278422355652},{"id":"https://openalex.org/C8010536","wikidata":"https://www.wikidata.org/wiki/Q160398","display_name":"Crystallography","level":1,"score":0.10272186994552612},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.07233643531799316},{"id":"https://openalex.org/C154945302","wikidata":"https://www.wikidata.org/wiki/Q11660","display_name":"Artificial intelligence","level":1,"score":0.0},{"id":"https://openalex.org/C41008148","wikidata":"https://www.wikidata.org/wiki/Q21198","display_name":"Computer science","level":0,"score":0.0},{"id":"https://openalex.org/C127413603","wikidata":"https://www.wikidata.org/wiki/Q11023","display_name":"Engineering","level":0,"score":0.0},{"id":"https://openalex.org/C115961682","wikidata":"https://www.wikidata.org/wiki/Q860623","display_name":"Image (mathematics)","level":2,"score":0.0}],"mesh":[],"locations_count":2,"locations":[{"id":"pmh:oai:CiteSeerX.psu:10.1.1.502.8931","doi":null,"is_oa":false,"landing_page_url":"http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.502.8931","pdf_url":null,"source":null,"license":null,"license_id":null,"version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"http://www.ebiotrade.com/emagazine/content/6/2008_3_41_3/299bd7d9-ac11-41da-8a25-a59c44868915/pdf/21%E5%B4%94%E6%97%AD%E6%B5%B7.pdf","raw_type":"text"},{"id":"mag:2390412018","doi":null,"is_oa":false,"landing_page_url":"https://en.cnki.com.cn/Article_en/CJFDTOTAL-ZNYK200803025.htm","pdf_url":null,"source":{"id":"https://openalex.org/S4306529288","display_name":"Zhongguo nongye Kexue","issn_l":"0578-1752","issn":["0578-1752"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["cwts-core","poland-20","russia-white-list-2"],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Zhongguo nongye Kexue","raw_type":null}],"best_oa_location":null,"sustainable_development_goals":[],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":18,"referenced_works":["https://openalex.org/W24237891","https://openalex.org/W1968126659","https://openalex.org/W1970539294","https://openalex.org/W1979907381","https://openalex.org/W1982096488","https://openalex.org/W1986571390","https://openalex.org/W2003442097","https://openalex.org/W2034747455","https://openalex.org/W2035334829","https://openalex.org/W2055197117","https://openalex.org/W2085359454","https://openalex.org/W2109090740","https://openalex.org/W2111044063","https://openalex.org/W2164225438","https://openalex.org/W2349079634","https://openalex.org/W2364613711","https://openalex.org/W2381167392","https://openalex.org/W2526644015"],"related_works":["https://openalex.org/W1970507169","https://openalex.org/W2056283359","https://openalex.org/W1971270033","https://openalex.org/W2080806776","https://openalex.org/W1970539294","https://openalex.org/W2363874782","https://openalex.org/W1968387469","https://openalex.org/W1666500302","https://openalex.org/W2041330946","https://openalex.org/W2016309551"],"abstract_inverted_index":{"Abstract:\u3010Objective\u3011The":[0],"effects":[1],"of":[2,20,28,31,74,78,91,98,115],"ionic":[3,5],"variety,":[4],"strength,":[6],"heating":[7],"temperature,":[8],"pH":[9],"value":[10],"and":[11,18,33,39,48,87,125,135],"protein":[12,22,109],"concentration":[13,73,110],"on":[14,35],"texture":[15,104,134],"properties\uff0cwater-holding":[16],"capacity":[17,89,138],"microstructure":[19,50,114],"whey":[21],"gels":[23,36,68,83,93,117,130],"were":[24],"investigated.":[25],"\u3010Method\u3011The":[26],"influence":[27],"different":[29],"concentrations":[30],"NaCl":[32,75,92,116,129],"CaCl2":[34,79,123],"hardness,":[37],"springiness":[38,86],"cohesiveness":[40],"was":[41,51,94,118],"studied":[42],"by":[43],"using":[44],"TA-XT":[45],"plus":[46],"instrument,":[47],"the":[49,81],"observed":[52],"with":[53],"scanning":[54],"electron":[55],"microscopy":[56],"(SEM).":[57],"\u3010Result":[58],"\u3011":[59],"The":[60,85,102,113],"results":[61],"showed":[62,127],"that":[63,77,97,122,128],"salt":[64],"could":[65,105],"greatly":[66],"vary":[67],"properties,":[69],"it":[70,126],"need":[71],"higher":[72],"than":[76,96,121],"at":[80],"same":[82],"conditions.":[84],"water-holding":[88,137],"(WHC)":[90],"better":[95,103,136],"calcium":[99],"chloride":[100],"gels.":[101],"be":[106],"obtained":[107],"for":[108],"between":[111],"8%-10%.":[112],"more":[119,132],"compact":[120],"gels,":[124],"had":[131],"hard":[133],"in":[139],"macrostructure.\u3010Conclusion\u3011Therefore,":[140],"textural":[141]},"counts_by_year":[{"year":2019,"cited_by_count":1}],"updated_date":"2026-11-08T12:12:28.789561","created_date":"2016-06-24T00:00:00"}
