Chitin nanocrystals as natural gel modifier for yielding stronger acid-induced soy protein isolate gel

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

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Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies

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Complex coacervation of soybean protein isolate and chitosan

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Effect of high-pressure homogenization on particle size and film properties of soy protein isolate

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Production of cellulose nanocrystals from pistachio shells and their application for stabilizing Pickering emulsions

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Chitin and chitin-based biomaterials: A review of advances in processing and food applications

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Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides

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Fabrication and characterisation of α-chitin nanofibers and highly transparent chitin films by pulsed ultrasonication

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Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure

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Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria

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Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels

Wang, W., Shen, M., Jiang, L. Z., Song, Q., Liu, S., & Xie, J. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.126125 · Cited by 149 · see citing works

Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel

Han, K., Li, S., Yang, Y., Feng, X., Tang, X., & Chen, Y. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107843 · Cited by 144 · see citing works

Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate

Jiang, S., Hussain, M., Cheng, J., Jiang, Z., Geng, H., Sun, Y., Sun, C., & Hou, J. (2018) · LWT · doi:10.1016/j.lwt.2018.08.028 · Cited by 140 · see citing works

Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels

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Kappa-carrageenan improves the gelation and structures of soy protein isolate through the formation of hydrogen bonding and electrostatic interactions

Lu, Z., Lee, P.-R., & Yang, H. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108585 · Cited by 135 · see citing works

Enhanced mechanical properties and gelling ability of gelatin hydrogels reinforced with chitin whiskers

Ge, S., Liu, Q., Li, M., Liu, J., Lu, H., Li, F., Zhang, S., Sun, Q., & Xiong, L. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.09.023 · Cited by 115 · see citing works

The effects of basil seed gum on the physicochemical and structural properties of arachin gel

Qin, Y., Wang, Y.-R., Li-Sha, Y.-J., & Chen, H.-Q. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106189 · Cited by 107 · see citing works

Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods

Cao, C., Feng, Y., Kong, B., Xia, X., Liu, M., Chen, J., Zhang, F., & Liu, Q. (2021) · Meat Science · doi:10.1016/j.meatsci.2021.108483 · Cited by 106 · see citing works

Characteristics of soy protein isolate gel induced by glucono-δ-lactone: Effects of the protein concentration during preheating

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Insight into the interaction between chitosan and bovine serum albumin

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Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase

Zhang, X., Wang, W., Wang, Y., Wang, Y., Wang, X., Gao, G., Chen, G., & Liu, A. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.05.046 · Cited by 100 · see citing works

Nano-chitin: Preparation strategies and food biopolymer film reinforcement and applications

Liao, J., Zhou, Y., Hou, B., Zhang, J., & Huang, H. (2023) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2023.120553 · Cited by 97 · see citing works

Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products

Lin, L., He, H., Wu, D., Lin, D., Qin, W., Meng, D., Yang, R., & Zhang, Q. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129991 · Cited by 88 · see citing works

Influence of repeated freeze-thaw treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.), based on myofibrillar protein structural changes

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Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel

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Effect of LBG on the gel properties of acid-induced SPI gels

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Effect of acid/alkali shifting on function, gelation properties, and microstructure of Mesona chinensis polysaccharide-whey protein isolate gels

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Incorporating chitin nanocrystal yields stronger soy protein gel: Insights into linear and nonlinear rheological behaviors by oscillatory shear tests

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Rheological properties of extruded dispersions of flaxseed-maize blend

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Development, characterization and probiotic encapsulating ability of novel Momordica charantia bioactive polysaccharides/whey protein isolate composite gels

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Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties

Huang, M., Xu, Y., Xu, L., Bai, Y., & Xu, X. (2022) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2022.103013 · Cited by 54 · see citing works

Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking

He, Z., Liu, C., Zhao, J., Guo, F., & Wang, Y. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.133924 · Cited by 53 · see citing works

Structure, interfacial adsorption and emulsifying properties of potato protein isolate modified by chitosan

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Effects of high-speed shear homogenization on properties and structure of the chicken myofibrillar protein and low-fat mixed gel

Zhou, L., Feng, X., Yang, Y., Chen, Y., Wang, J., Wei, S., & Li, S. (2019) · LWT · doi:10.1016/j.lwt.2019.04.061 · Cited by 50 · see citing works

Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions

Peng, G., & Wu, D. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107808 · Cited by 45 · see citing works

Robust methylcellulose hydrogels reinforced with chitin nanocrystals

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A novel blue crab chitosan/protein composite hydrogel enriched with carotenoids endowed with distinguished wound healing capability: In vitro characterization and in vivo assessment

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Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose

Jin, X., Qu, R., Wang, Y., Li, D., & Wang, L.-J. (2022) · Foods · doi:10.3390/foods11030461 · Cited by 40 · see citing works

The formation of a protein corona and the interaction with α-amylase by chitin nanowhiskers in simulated saliva fluid

Wang, Y., Sun, Y., Li, M., Xiong, L., Xu, X., Ji, N., Dai, L., & Sun, Q. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105615 · Cited by 36 · see citing works

Development and mechanical properties of soy protein fibrils-chitin nanowhiskers complex gel

Huang, X.-Y., Huang, Y., Zeng, Q., Liu, P., Li, J., & Yuan, Y. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108513 · Cited by 36 · see citing works

Effect of soluble polysaccharides addition on rheological properties and microstructure of chitin nanocrystal aqueous dispersions

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Development and mechanical properties of soy protein isolate-chitin nanofibers complex gel: The role of high-pressure homogenization

Chen, Q., Li, X., Huang, C., Liu, P., Zeng, Q., Yang, X., & Yuan, Y. (2021) · LWT · doi:10.1016/j.lwt.2021.112090 · Cited by 28 · see citing works

A spider-silk-inspired soybean protein adhesive with high-strength and mildew-resistant via synergistic effect of MXene nanosheets and chitosan

Li, H., Fan, R., Zhang, F., Cui, Z., Li, J., Cai, Y., Kang, L., Zhan, X., Li, J., & Tian, D. B. (2023) · Industrial Crops and Products · doi:10.1016/j.indcrop.2023.116252 · Cited by 28 · see citing works

Creep and stress relaxation behavior of functionalized microcrystalline cellulose/epoxy composites

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Using nanocellulose to improve heat‐induced cull cow meat myofibrillar protein gels: effects of particle morphology and content

Shen, R., Tian, X., Yang, Q., Zhang, K., Zhang, H., Wang, X., Bai, L., & Wang, W. (2023) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.12834 · Cited by 13 · see citing works

Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin

Sun, F., Xu, J., Wang, Z., Cheng, T., Wang, D., Liu, J., Guo, Z., & Wang, Z. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110072 · Cited by 81 · see citing works

Synergistic effects of microbial transglutaminase and apple pectin on the gelation properties of pea protein isolate and its application to probiotic encapsulation

Wang, K., Sun, H., Cui, Z., Wang, J., Hou, J., Lu, F., & Liu, Y. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2023.138232 · Cited by 55 · see citing works

Influence of metal-phenolic networks on the properties of soy protein isolates gels

Shi, J.-J., Lan, T., Wang, B.-Y., Dong, Y.-B., Xu, Z.-J., Zhang, Y., & Sui, X.-N. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110695 · Cited by 49 · see citing works

Characterization of sea urchin spike chitin macromolecule and basalt-encapsulated bamboo fiber-epoxy environmental friendly composite for human prosthetic application

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Optimizing texture and mechanical properties: The impact of pH-modulated metal-phenolic networks on soy protein isolate gels

Lan, T., Shi, J., Dong, Y., Wang, B., Xu, Z., Jiang, L., Zhang, Y., & Sui, X. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110011 · Cited by 47 · see citing works

Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process

Yuan, D., Zhang, J., Zhao, Z., Kong, B.-H., Chen, J.-X., Zhang, D., Liu, Q., & Cao, C.-A. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110481 · Cited by 36 · see citing works

Heteroprotein complex coacervates of soy protein isolate and type-A gelatin: Formation mechanism, structure and rheological properties

Zhang, X., Zhang, Z., Zhang, T., Zhang, Y., Jiang, L., & Sui, X. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110533 · Cited by 37 · see citing works

Physicochemical and rheological characterization of plant-based proteins, pectin, and chitin nanofibers for developing high internal phase Pickering emulsions as potential fat alternatives

Ji, C., Wang, Y., Ma, A. W. K., Liang, Y., & Luo, Y. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.142975 · Cited by 37 · see citing works

Emulsion co-stabilized with high methoxyl pectin and myofibrillar protein: Used to enhance the application in emulsified gel.

Yu, H., & Zhang, J. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.143359 · Cited by 35 · see citing works

Effect of sanxan as novel natural gel modifier on the physicochemical and structural properties of microbial transglutaminase-induced mung bean protein isolate gels

Wang, K., Wang, J., Chen, L., Hou, J., Lu, F., & Liu, Y. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139147 · Cited by 28 · see citing works

Structure-activity relationship and regulatory mechanism of nanocellulose with different length-diameter ratio on the gelling behavior of soybean protein-derived amyloid fibrils

Zhou, Q., Zha, W., Zhong, K., Xu, J., Lü, L., Huang, Y., Sui, X., Liu, Y., & Xiao, Y. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111521 · Cited by 24 · see citing works

Whey protein-based bigels for co-encapsulation of curcumin and gallic acid: Characterization, stability and release kinetics

Hashemi, B., Varidi, M., Malekjani, N., & Jafari, S. M. (2024) · Future Foods · doi:10.1016/j.fufo.2024.100495 · Cited by 23 · see citing works

Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions

Li, J., Chuang, R., Ma, Y., Zhang, H., Ma, Y., Li, H., Wang, Z., Ghamry, M., & Rayan, A. M. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.142214 · Cited by 22 · see citing works

Chitin nanowhiskers: a review of manufacturing, processing, and the influence of content on composite reinforcement and property enhancement

Shibu, R. P., Jafari, M., Sagala, S. L., & Shamshina, J. L. (2025) · RSC Applied Polymers · doi:10.1039/d5lp00104h · Cited by 20 · see citing works

Innovative insights into the interaction dynamics and gel properties of myofibrillar protein with structurally diverse pectin

Han, Y., & Zhang, J. (2025) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2025.123519 · Cited by 19 · see citing works

Glucono-δ-lactone-induced gel fabrication of soybean protein isolate derived from germinated soybean: Focusing on protein aggregation and gelation

Liu, G., Wu, S., Fang, S., Wang, Y., Bilal, M., al Shen, S. X. E., Xie, C., Wang, P., & Yang, R. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111599 · Cited by 20 · see citing works

Fabrication of enhanced aerogel template oleogels with enzyme-hydrolyzed soy protein isolate and covalent cross-linking

Shan, G., Cui, M., Wang, X., Liang, X., Xu, Z., Zhang, Y., & Sui, X. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.133674 · Cited by 19 · see citing works

Dose-effect relationship and molecular mechanism of cellulose nanocrystals from green tea residue on the gel behavior of pea protein-derived amyloid fibrils

Xu, J., Lin, L., Liang, X.-Y., Zha, W.-B., Yin, W., Liu, Y.-N., Yu, Z., Sui, X.-N., & Xiao, Y.-Q. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111385 · Cited by 19 · see citing works

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Dong, X., Wang, Y., Chen, X. D., & Selomulya, C. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70424 · Cited by 17 · see citing works

Sanxan–Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties

Wang, Q., Wang, X., Qi, X., Liu, L., Zhang, G., Du, P., & Li, C. (2024) · Foods · doi:10.3390/foods13233854 · Cited by 15 · see citing works

Carboxylated cellulose nanocrystals-driven heat-induced soy protein isolate amyloid fibril gel: Network structure and formation mechanism

Yang, S., Chi, Y., Guo, X., Zhang, J., Lian, Z., Tong, X., Wang, H., & Jiang, L. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145785 · Cited by 13 · see citing works

Preparation of soybean protein isolate-lactose glycation conjugate gels: synergistic mechanism of cold plasma treatment and lactose glycosylation.

Tan, L., Yin, L.-J., Jia, X., Sha, K., & Liu, H. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145957 · Cited by 15 · see citing works

Exploring the self-assembly mechanisms of wheat gluten polypeptide hydrogels: Synthesis and characterization

Cao, J., Fan, G., & Lu, B. (2024) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2024.112351 · Cited by 12 · see citing works

Multifunctional enhancement strategy for MXene-based fire alarm sensors via interlocked “brick/mortar” structure of dimension-hybrid nanoparticle system

He, Y., Wen, J., Huang, J. L., & Gan, L. (2024) · Journal of Materials Research and Technology · doi:10.1016/j.jmrt.2024.11.155 · Cited by 11 · see citing works

Sustainable biomacromolecules revolutionizing intelligent food packaging: State-of-the-art review

Zhan, D., Yu, Q., Li, M., Sun, S., Ding, M., Mo, Z., Ma, R., Jiang, F., Song, Z., Wang, Z., et al. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.145381 · Cited by 10 · see citing works

Chitin nanocrystal-reinforced chitin/collagen composite hydrogels for annulus fibrosus repair after discectomy

Liu, M., Cui, Z., Xu, D., Liu, C., & Zhou, C. (2025) · Materials Today Bio · doi:10.1016/j.mtbio.2025.101537 · Cited by 10 · see citing works

Physicochemical characterization, sensory quality analysis, and shelf-life prediction during the storage of a total nutrient formula emulsion

Liu, Y., Fan, C., Gao, Q., Xie, Q., Jiang, C., Wang, S., Jiang, S., & Li, B. (2024) · LWT · doi:10.1016/j.lwt.2024.116427 · Cited by 9 · see citing works

Alginate–Nanosilver Hydrogels: A Self-Dissolving System for Comprehensive Preservation of Waterlogged Wooden Artifacts

Chen, J., Yang, L., Zhang, X., Gu, Y., Su, B., Sun, X., & Chen, Q. (2024) · ACS Sustainable Chemistry & Engineering · doi:10.1021/acssuschemeng.4c06707 · Cited by 9 · see citing works

Design and molecular mechanisms of dual-fibril composite gels based on tiger nut protein fibril and carboxylated cellulose nanofibril: Effects of pH and composition

Jiang, X., Ma, Y., Gao, F., & Yu, Y.-L. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.112083 · Cited by 11 · see citing works

Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis

Dai, Y., Ge, Z., Wang, Z., Wang, Z., Xu, W., Wang, D., Dong, M., & Xia, X. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.131306 · Cited by 8 · see citing works

Nanocoating of quinoa protein and hyaluronic acid enhances viability and stability of Limosilactobacillus fermentum RC4 microcapsules

Fan, Q., Liu, L., Wang, L., Yang, R., Liu, X., Dong, Y., Zeng, X., Liu, X., Du, Q., Wu, Z. F., et al. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.141863 · Cited by 9 · see citing works

Inclusion of chitosan in Tenebrio molitor larva protein hydrogels improved the rheological and gel properties of the composite hydrogels

Liu, M., Xu, D., Zhang, J., Pan, F., Liu, C., Li, X., Fang, X., Chen, H., Tian, W., & Peng, W. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.143684 · Cited by 8 · see citing works

Intra-phase reinforcement of chitin nanocrystals in bicontinuous bigels: a strategy for high-precision 3D food printing

Chao, E., Qun, Y. U., Li, J., Fan, L., & Zhou, Y. (2026) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2026.124948 · Cited by 8 · see citing works

Insight into the stabilization mechanism of rice protein amyloid fibrils modification on soy protein isolate gels: Gel properties, microstructure, and molecular conformation

Ma, J., Wang, L., Pan, D., Wang, K., Huo, J., Ma, X., Lu, B., Yu, X., & Xiao, Z. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.102648 · Cited by 7 · see citing works

Mitigating Shrinkage and Enhancing the Structure of Thermally Insulating Starch Aerogel via Solvent Exchange and Chitin Addition

Staker, J., White, G. M., Pasilova, S., Scheiman, D. A., Guo, H., Andrés Tovar, A., & Siegel, A. P. (2025) · Macromol—A Journal of Macromolecular Research · doi:10.3390/macromol5020028 · Cited by 7 · see citing works

High-performance of starch-protein edible films with interpenetrating networks via reactive extrusion for food milk powder preservation

Wang, X., Wang, Y., Ma, W., Qian, K., Zhang, J., Dong, Q., Fan, M., & Li, L. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148621 · Cited by 7 · see citing works

Polyethyleneimine assisted zeolitic imidazolate frameworks foam embed silver to enhance the uranium recovery from seawater

Guo, X., Gu, T., Yang, H., Wang, Q., Wang, A., Chen, K., Su, S., Zhang, X., & Zhang, Y. (2024) · Desalination · doi:10.1016/j.desal.2024.118225 · Cited by 6 · see citing works

Insight into microbial transglutaminase induced mung bean protein isolate-chitin nanocrystals composite gels: Structural properties, interactions, and bioactive substances release behavior.

Wang, K., Jia, Y., Li, M., Hou, J., Lu, F., & Liu, Y.-H. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146625 · Cited by 5 · see citing works

Effects of Konjac Glucomannan and Chitin Nanowhiskers on Structural and Physical Properties of Soy Protein Isolate Composite Hydrogels

Zhao, J., Li, D., Deng, R., Pang, J., Tong, C., & Wu, C. (2025) · Foods · doi:10.3390/foods14050767 · Cited by 4 · see citing works

High pressure processing of glutinous rice starch complexed with Buddleja officinalis Maxim. Extract: Structural stability and digestibility improvements

Yue, Q., Peng, Y., Li, Z., Deng, Y., Yi, J., & Zhou, L. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.143454 · Cited by 4 · see citing works

Preparation of emulsified lard based on octenyl succinic acid starch /whey isolate protein: Force on emulsification and interfacial properties

Zou, Q., Luo, L., Wang, S., Liu, Y., Chen, Y., Zheng, Y., Ran, G., Wang, G., Zhang, Q., & Liu, D. (2025) · Colloids and Surfaces A Physicochemical and Engineering Aspects · doi:10.1016/j.colsurfa.2025.136966 · Cited by 4 · see citing works

Advances in the production of emulsifying pea protein isolates with the oat β-glucan glycosylation

Huang, K., Liang, H., Zhang, Y., Li, S., Cao, H., Song, H., Zhao, W., & Guan, X. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.147492 · Cited by 3 · see citing works

Soybean Protein Amyloid Fibrils as Natural Cryoprotectants: Structural Characterization and Water Interaction Mechanisms

Liu, G., Wang, Y., Niu, X., Wang, Y., Xie, C., Wang, P., & Yang, R. (2026) · Biomacromolecules · doi:10.1021/acs.biomac.5c02012 · Cited by 3 · see citing works

Influence of different galactomannans on the rheological properties and structure of soy protein gel.

Zhou, X.-Q., Zhang, Q., Zhang, Y., Lan, T., Wang, J., & Sui, X.-N. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118507 · Cited by 3 · see citing works

Glucono-δ-lactone induced Auricularia auricula polysaccharide-casein composite gels for curcumin loading and delivery.

Li, Z., Ge, G., Yang, J., Wang, X., Li, R., Xu, L.-J., Cheng, Y.-F., Hou, L., Feng, C.-P., Meng, J.-L., et al. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.136777 · Cited by 14 · see citing works

Toward structured and functional salted egg yolks: Role of calcium chloride concentration on protein conformation, aggregation, and gel formation under sodium chloride dry-curing

Li, J., Chuang, R., Liang, J., Zhang, H., Xu, L., Ma, Y., Xia, N., Tu, Y., Rayan, A. M., & Ghamry, M. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117514 · Cited by 2 · see citing works

Insights into the stabilization mechanism, rheology, and printability of high internal phase emulsions based on metal-phenolic networks and soy protein isolate

Sun, H., Zhang, M., Lan, T., Xu, Z., & Sui, X. (2025) · Food Research International · doi:10.1016/j.foodres.2025.118001 · Cited by 2 · see citing works

Enhancement of gluconolactone-induced soybean protein isolate gels by low concentrations of oxidized konjac glucomannan: Gel properties and microstructure

Li, Y., Zeng, Z., Wang, H., Qin, X., Guan, H., Luo, J. T., Li, Y., & Xiong, L. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.142351 · Cited by 2 · see citing works

Impact of different animal and plant proteins on the structure, rheology and texture of nanocellulose composite oleogels

Zhu, Y.-B., Zhao, B., Li, A., Luo, J., Li, J.-N., Sheng, J., Tian, Y., & Li, X.-F. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112625 · Cited by 1 · see citing works

The Effect of Adding Grape Seed Powder Modified by an Alternating Current Electric Field on the Properties of Chicken Myofibrillar Protein Gel

Liu, X., Cao, Z., Bie, G., & Meng, X. (2026) · Foods · doi:10.3390/foods15132299 · Cited by 1 · see citing works

Zeta Potential

Zhang, Q., Zhou, R., Huang, G., Zhang, Y., & Sui, X. (2024) · Methods and protocols in food science · doi:10.1007/978-1-0716-4272-6_22 · Cited by 1 · see citing works

An adsorption-crosslinking immobilization approach for enhancing the operational stability of D-allulose 3-epimerase immobilized on chitosan-modified resin

Zheng, Y., Liu, H., Guo, S., Fei, J., Wang, J., Wang, R., & Li, P. (2025) · Biochemical Engineering Journal · doi:10.1016/j.bej.2025.110039

Effects of whey protein isolate on yuba: microstructure, rheological and mechanical properties

Chen, Y., Han, Y., Wei, X., Cao, W., Liu, W., Li, L., Xu, D., Gao, K., Chen, J., & Ren, G. (2025) · British Food Journal · doi:10.1108/bfj-08-2024-0867

Synergistic Interactions in pH-shifted Walnut Protein-Bamboo Shoot Soluble Dietary Fiber Complexes for Structuring Glucono-δ-Lactone-Acidified Emulsion GelsPreprint

Liu, L., Ran, H.-B., Qin, L., & Jia, Y.-L. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.6138175

Photoaging amplified the inhibition of microplastics on salivary amylase function via affecting the structure of α-helix: From in vitro digestive models to human samples

Li, H., Wang, S., He, J., Dong, R., Wang, T., Zhou, Y., Liu, Y., Xu, A., & Liu, Y. (2026) · Environment International · doi:10.1016/j.envint.2026.110221

Mechanism of lemon peel pectin as the emerging gel regulator on pea protein isolate gels induced by microbial transglutaminase: Development of functional food

Zhang, Y., Jia, Y., He, X.-Y., Sun, G.-R., Wang, K., Liu, Y.-H., Lu, F., & Liu, Y.-H. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112773

Preparation and characterization of shrimp shell powder enhanced peach gum/sodium alginate ternary composite films

Wang, L., Guo, H., Wang, B., Jiang, D., Wang, W., Li, S., Yuan, X., Wang, W., & Wu, H. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.103941

Unravelling the digestion differences in ovalbumin gels modulated by varying saccharide chain length

Huang, M., Shang, J., Cao, Q., Guo, X., Feng, S., Hu, L., Song, Z., Ren, G., & Xie, H. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119997

pH-shifted walnut protein-bamboo shoot soluble dietary fiber complexes for structuring glucono-δ-lactone-acidified emulsion gels

Liu, L., Ran, H.-B., Qin, L.-K., & Jia, Y.-L. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.104226

Sol-stage nano-reinforcement of bicontinuous bigels with chitin nanocrystals for thermally resilient 3D-printed dysphagia-friendly foods

Chao, E., Fan, L., Wang, X., Li, J., & Huang, S. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.154160

Chitin nanocrystal-reinforced fluorescent carboxymethyl chitosan eutectogels

Liu, S., Yu, J., Chao, Y., & Wu, D. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.154620

Deep eutectic solvent-protein interactions regulate hydrogen-bond network reconstruction and mechanical properties of soy protein isolate eutectogels

Dai, J., Dong, Y., Wang, H., Lan, T., & Sui, X. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113452

Yielding behavior and intracycle viscoelastic evolution of transglutaminase-induced soy protein isolate-sesbania gum gels revealed by nonlinear rheology

Zhang, Q., Wang, S., Yang, S., 白聚春, Zhou, X., Xu, Z., Lan, T., & Sui, X. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113453

Incorporating chitin nanocrystal yields stronger soy protein gel: Insights into linear and nonlinear rheological behaviors by oscillatory shear tests

Zhang, Q., Jiang, L., & Sui, X. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108177 · Cited by 71 · see citing works

Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose

Jin, X., Qu, R., Wang, Y., Li, D., & Wang, L.-J. (2022) · Foods · doi:10.3390/foods11030461 · Cited by 40 · see citing works

Mechanisms of heat-activated soy protein isolate-chitosan oligosaccharide complexation: Synergistic interactions for enhanced gelation.

Wan, W., Zhang, R., Gao, L.-Y., Jian, A.-J., Xu, X.-B., Na, X.-K., Du, M., Zhu, J.-Y., Zhu, B.-W., & Wu, C. (2026) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2025.124703 · Cited by 9 · see citing works

Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure

Xiao, Y., Liu, Y., Wang, Y., Jin, Y., Guo, X., Liu, Y., Qi, X., Lei, H., & Xu, H. (2019) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2019.115749 · Cited by 173 · see citing works

Development and mechanical properties of soy protein isolate-chitin nanofibers complex gel: The role of high-pressure homogenization

Chen, Q., Li, X., Huang, C., Liu, P., Zeng, Q., Yang, X., & Yuan, Y. (2021) · LWT · doi:10.1016/j.lwt.2021.112090 · Cited by 28 · see citing works