Food Hydrocolloids, volume 159, pages 110634

Investigating the change mechanism and quantitative analysis of minced pork gel quality with different starches using Raman spectroscopy

Huanhuan Li

Huanhuan Li Huanhuan Li

Wei Zhang

Wei Liu

Xorlali Nunekpeku

Sheng Wei

Quansheng Chen

Publication type: Journal Article

Publication date: 2025-02-01

Elsevier

Journal: Food Hydrocolloids

scimago Q1

SJR: 2.717

CiteScore: 19.9

Impact factor: 11

ISSN: 0268005X, 18737137

DOI: 10.1016/j.foodhyd.2024.110634

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	1 2
Journal of Agricultural and Food Chemistry	Journal of Agricultural and Food Chemistry, 2, 33.33% Journal of Agricultural and Food Chemistry 2 publications, 33.33%
Food Chemistry	Food Chemistry, 1, 16.67% Food Chemistry 1 publication, 16.67%
Food Hydrocolloids	Food Hydrocolloids, 1, 16.67% Food Hydrocolloids 1 publication, 16.67%
Microchemical Journal	Microchemical Journal, 1, 16.67% Microchemical Journal 1 publication, 16.67%
Food Control	Food Control, 1, 16.67% Food Control 1 publication, 16.67%
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	1 2 3 4
Elsevier	Elsevier, 4, 66.67% Elsevier 4 publications, 66.67%
American Chemical Society (ACS)	American Chemical Society (ACS), 2, 33.33% American Chemical Society (ACS) 2 publications, 33.33%
	1 2 3 4

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Publisher

Elsevier

Journal

scimago Q1

SJR

2.717

CiteScore

19.9

Impact factor

ISSN

0268005X (Print)

18737137

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