日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Texture Properties and Chewing of κ-Carrageenan-Konjac Gum-Milk Hydrogels Modified with Carrot Callus Cells

胡萝卜愈伤组织细胞改性κ-卡拉胶-魔芋胶-牛奶水凝胶的质地特性和咀嚼性能

期刊:Gels
影响因子:5.3
doi:10.3390/gels11120990
Günter, Elena; Popeyko, Oxana; Zueva, Natalia; Velskaya, Inga; Vityazev, Fedor; Popov, Sergey
细胞生物学
发表日期：2025
文献求助 收藏

Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness

不同硬度敏感度人群对琼脂凝胶质地感知和咀嚼情况的研究

期刊:Gels
影响因子:5.3
doi:10.3390/gels11010005
Smirnov, Vasily; Khramova, Daria; Chistiakova, Elizaveta; Zueva, Natalya; Vityazev, Fedor; Velskaya, Inga; Popov, Sergey
发表日期：2024
文献求助 收藏

Effect of Carrot Callus Cells on the Mechanical, Rheological, and Sensory Properties of Hydrogels Based on Xanthan and Konjac Gums

胡萝卜愈伤组织细胞对黄原胶和魔芋胶基水凝胶的力学、流变学和感官特性的影响

期刊:Gels
影响因子:5.3
doi:10.3390/gels10120771
Günter, Elena; Popeyko, Oxana; Vityazev, Fedor; Zueva, Natalia; Velskaya, Inga; Popov, Sergey
细胞生物学
发表日期：2024
文献求助 收藏

Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food

均质化愈伤组织对3D打印食品流变学和力学性能的影响

期刊:Gels
影响因子:5
doi:10.3390/gels10010042
Elena Dushina, Sergey Popov, Andrey Zlobin, Ekaterina Martinson, Nikita Paderin, Fedor Vityazev, Kseniya Belova, Sergey Litvinets
3D/类器官
发表日期：2024
文献求助 收藏

Effect of Callus Cell Immobilization on the Textural and Rheological Properties, Loading, and Releasing of Grape Seed Extract from Pectin Hydrogels

愈伤组织细胞固定化对果胶水凝胶质地和流变性质、葡萄籽提取物负载和释放的影响

期刊:Gels
影响因子:5
doi:10.3390/gels10040273
Elena Günter, Oxana Popeyko, Fedor Vityazev, Sergey Popov
细胞生物学
其它细胞
发表日期：2024
文献求助 收藏

Enrichment of 3D-Printed k-Carrageenan Food Gel with Callus Tissue of Narrow-Leaved Lupin Lupinus angustifolius

利用狭叶羽扇豆愈伤组织富集3D打印的κ-卡拉胶食品凝胶

期刊:Gels
影响因子:5.3
doi:10.3390/gels9010045
Belova, Kseniya; Dushina, Elena; Popov, Sergey; Zlobin, Andrey; Martinson, Ekaterina; Vityazev, Fedor; Litvinets, Sergey
3D/类器官
发表日期：2023
文献求助 收藏

Characterization and Biocompatibility Properties In Vitro of Gel Beads Based on the Pectin and κ-Carrageenan

基于果胶和κ-卡拉胶的凝胶珠的表征及体外生物相容性研究

期刊:Marine Drugs
影响因子:5.4
doi:10.3390/md20020094
Popov, Sergey; Paderin, Nikita; Khramova, Daria; Kvashninova, Elizaveta; Melekhin, Anatoliy; Vityazev, Fedor
发表日期：2022
文献求助 收藏

Enrichment of Agar Gel with Antioxidant Pectin from Fireweed: Mechanical and Rheological Properties, Simulated Digestibility, and Oral Processing

利用柳兰抗氧化果胶富集琼脂凝胶：机械和流变学特性、模拟消化率和口腔加工

期刊:Gels
影响因子:5.3
doi:10.3390/gels8110708
Popov, Sergey; Smirnov, Vasily; Paderin, Nikita; Khramova, Daria; Chistiakova, Elizaveta; Vityazev, Fedor; Golovchenko, Victoria
发表日期：2022
文献求助 收藏

Swelling, Protein Adsorption, and Biocompatibility In Vitro of Gel Beads Prepared from Pectin of Hogweed Heracleum sosnówskyi Manden in Comparison with Gel Beads from Apple Pectin

以大豕草果胶制备的凝胶珠与苹果果胶制备的凝胶珠相比，体外溶胀性、蛋白质吸附性和生物相容性均进行了比较

期刊:International Journal of Molecular Sciences
影响因子:4.9
doi:10.3390/ijms23063388
Popov, Sergey; Paderin, Nikita; Khramova, Daria; Kvashninova, Elizaveta; Patova, Olga; Vityazev, Fedor
发表日期：2022
文献求助 收藏