The effect of phospholipids on the rheological flow behavior of high-solid-content soy protein isolate-water systems: the roles of dry versus wet mixing
- DOI
- 10.1016/j.foodchem.2026.149690
- Published
- 2026-08
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
Credibility signals
uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- supportingDOI registered: A matching record was returned by Crossref.
- supportingDOI resolves: A matching record was returned by Crossref.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- supportingMetadata completeness: All 6 scored descriptive metadata groups are present.
Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.149690,
title = {The effect of phospholipids on the rheological flow behavior of high-solid-content soy protein isolate-water systems: the roles of dry versus wet mixing},
author = {Qiaojun Li and Jiajie Wang and Jungang Zhang and Jirun Hu and Boli Guo and Bo Zhang},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.149690},
url = {https://doi.org/10.1016/j.foodchem.2026.149690}
}RIS
TY - JOUR TI - The effect of phospholipids on the rheological flow behavior of high-solid-content soy protein isolate-water systems: the roles of dry versus wet mixing AU - Qiaojun Li AU - Jiajie Wang AU - Jungang Zhang AU - Jirun Hu AU - Boli Guo AU - Bo Zhang PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.149690 UR - https://doi.org/10.1016/j.foodchem.2026.149690 ER -
APA
Li, Q., Wang, J., Zhang, J., Hu, J., Guo, B., & Zhang, B. (2026). The effect of phospholipids on the rheological flow behavior of high-solid-content soy protein isolate-water systems: the roles of dry versus wet mixing. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.149690
Source records
- crossref · retrieved 2026-11-10T18:44:55.314Z