The DOI matches its Crossref record; 39 of the 40 references it cites were found in a registry or an index.
Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics
Abstract
Herein, carbodiimide hydrochloride/N-hydroxysuccinimide was used to mediate the grafting of gallic acid (GA) (0.005, 0.0015, and 0.025 wt%) with soybean protein isolate (SPI) in the preparation of SPI-GA conjugates and hydrogels. The modified materials were primarily joined via the CN bonds and exhibited excellent antioxidant properties. In addition, spectral analysis revealed that the grafting of GA increased the flexibility of the SPI structure. The SPI-GA hydrogel is fabricated through covalent/non-covalent cross-linking mechanisms, including Schiff base, Michael addition, and hydrogen bonding. Furthermore, the microstructure, rheological properties, thermal stability, and textural properties of the hydrogel were affected by the amount of GA grafted. The SPI-GA hydrogel exhibited the best performance when the amount of GA graft was 0.015 wt%. Furthermore, the tightly cross-linked structure of SPI-GA prevented premature degradation of the protein by pepsin. In conclusion, these capabilities provide numerous possibilities for the development of multifunctional and active substance delivery carriers.
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“Moreover, soy protein gels displayed β‐sheet dominated structure under pH 9 (S. Yan, Wang, et al. 2024), α‐helix dominated structure under pH 11 (Y. Guo et al. 2021) or random coil dominate structure after modifications (Cheng et al. 2024).”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as S. Yan, Wang, et al. 2024
In the citing paper
“polyphenols such as gallic acid (S. Yan, Wang, et al. 2024) and green tea polyphenol (D. Chen, Stone, et al. 2024) reduced gel digestibility.”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as S. Yan, Wang, et al. 2024
Citations
Cites
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Self-citationA generalized theory for the glass transition temperature of crosslinked and uncrosslinked polymers
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Dynamic cluster formation determines viscosity and diffusion in dense protein solutions
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Structure remodeling of soy protein-derived amyloid fibrils mediated by epigallocatechin-3-gallate.
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Research works printed but not linked: 1
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Sorted by citations
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems
Yan, S., Regenstein, J. M., Qi, B., & Li, Y. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2293253 · Cited by 62
“…acid conjugate have a dense three-dimensional network structure, which is significantly different from the loose structure formed by a single protein network, resulting in high compressive strength and Young’s modulus, allowing them to withstand greater external forces (S. Yan et al. 2024).”
Self-citationGallic acid: design of a pyrogallol-containing hydrogel and its biomedical applications
Wu, W., Yunxin, Y., Ziyan, W., Qianzhou, J., & Guo, L. (2024) · Biomaterials Science · doi:10.1039/d3bm01925j · Cited by 56
Influence of metal-phenolic networks on the properties of soy protein isolates gels
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Wang, Q., Yan, S., Ning, Y., Zhu, Y., Sergeeva, I., Li, Y., & Qi, B. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.138688 · Cited by 47
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Metadata
- Authors
- Yan, S., Wang, Q., Li, Y., & Qi, B.
- Affiliations
- Northeast Agricultural University (CN)
- Corresponding author
- Qi, Baokun
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2024-02
- Volume
- 433
- Pages
- 137290
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W4386214125
- Cited by
- 64
- References
- 40
- Citations by year
- 2026: 23 · 2025: 19 · 2024: 21
- FWCI
- 9.26
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Materials Science › Biomaterials › Hydrogels: synthesis, properties, applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- gallic acid, soy protein isolate, protein hydrogels, grafting, crosslinking, Schiff base, Michael addition, hydrogen bonding, antioxidant activity, pepsin resistance, protein digestibility, rheological properties, thermal stability
- MeSH terms
- Antioxidants, Gallic Acid, Hydrogen Bonding, Hydrogels, Soybean Proteins
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- CoChat. (2026). Citation check: Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics. https://app.cochat.ai/papers/10.1016/j.foodchem.2023.137290
- The paper
- Yan, S., Wang, Q., Li, Y., & Qi, B. (2024). Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics. Food Chemistry. https://doi.org/10.1016/j.foodchem.2023.137290
