Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

Yan, S., Xu, J., Zhang, S., & Li, Y. (2021) · LWT · doi:10.1016/j.lwt.2021.110881 · Cited by 461

A generalized theory for the glass transition temperature of crosslinked and uncrosslinked polymers

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Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions

Guo, Y., Bao, Y.-H., Sun, K.-F., Chang, C., & Liu, W.-F. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106293 · Cited by 223

Recent advances in protein-polyphenol interactions focusing on structural properties related to antioxidant activities

Sun, X.-H., Sarteshnizi, R. A., & Udenigwe, C. (2022) · Current Opinion in Food Science · doi:10.1016/j.cofs.2022.100840 · Cited by 222

Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan

Yan, S., Xie, F., Zhang, S., Jiang, L., Qi, B., & Li, Y. (2020) · Colloids and Surfaces A Physicochemical and Engineering Aspects · doi:10.1016/j.colsurfa.2020.125641 · Cited by 210

Bio-adhesive catechol-modified chitosan wound healing hydrogel dressings through glow discharge plasma technique

Sun, C., Zeng, X., Zheng, S., Wang, Y., Li, Z., Zhang, H., Nie, L., Zhang, Y., Zhao, Y., & Yang, X. (2021) · Chemical Engineering Journal · doi:10.1016/j.cej.2021.130843 · Cited by 198

Dynamic cluster formation determines viscosity and diffusion in dense protein solutions

von Bülow, S., Siggel, M., Linke, M., & Hummer, G. (2019) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.1817564116 · Cited by 183

Thermal stability and FT-IR analysis of Phosphonium-based deep eutectic solvents with different hydrogen bond donors

Ghaedi, H., Ayoub, M., Sufian, S. B., Lal, B., & Uemura, Y. (2017) · Journal of Molecular Liquids · doi:10.1016/j.molliq.2017.07.016 · Cited by 174

Tunable bioactivity and mechanics of collagen-based tissue engineering constructs: A comparison of EDC-NHS, genipin and TG2 crosslinkers

Nair, M., Johal, R. K., Hamaia, S. W., Best, S. M., & Cameron, R. E. (2020) · Biomaterials · doi:10.1016/j.biomaterials.2020.120109 · Cited by 165

Structure remodeling of soy protein-derived amyloid fibrils mediated by epigallocatechin-3-gallate.

Xu, Z.-J., Shan, G., Hao, N., Li, L., Lan, T., Dong, Y.-B., Wen, J.-Y., Tian, R., Zhang, Y., Jiang, L.-Z., et al. (2022) · Biomaterials · doi:10.1016/j.biomaterials.2022.121455 · Cited by 146

Constructing a triple network structure to prepare strong, tough, and mildew resistant soy protein adhesive

Xu, Y., Han, Y., Chen, M.-S., Luo, J. T., Shi, S. Q., Li, J., & Gao, Q. (2021) · Composites Part B Engineering · doi:10.1016/j.compositesb.2021.108677 · Cited by 134

Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions

Yan, S., Yao, Y., Xie, X., Zhang, S., Huang, Y., Zhu, H., Li, Y., & Qi, B. (2022) · Food Research International · doi:10.1016/j.foodres.2022.112066 · Cited by 121

Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure

Xia, W., Zhu, L., Delahaije, R., Cheng, Z., Zhou, X.-L., & Sagis, L. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107376 · Cited by 111

Free radical grafting of whey protein isolate with tea polyphenol: Synthesis and changes in structural and functional properties

Zheng, J., Xiao, N., Li, Y., Xie, X., & Li, L. (2021) · LWT · doi:10.1016/j.lwt.2021.112438 · Cited by 107

Laccase-catalyzed soy protein and gallic acid complexation: Effects on conformational structures and antioxidant activity.

Wang, H., You, S.-P., Wang, W., Zeng, Y., Su, R.-X., Qi, W., Wang, K., & He, Z.-M. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.131865 · Cited by 106

Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions

Chen, D., Zhu, X., Ilavský, J., Whitmer, T., Hatzakis, E., Jones, O. G., & Campanella, O. H. (2021) · Biomacromolecules · doi:10.1021/acs.biomac.0c01753 · Cited by 106

Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties

Liu, J., Chai, J., Yuan, Y., Zhang, T., Saini, R. K., Yang, M., & Shang, X. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107094 · Cited by 101

Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels

Babaei, J., Khodaiyan, F., & Mohammadian, M. (2019) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2019.01.116 · Cited by 100

A tough, adhesive, self-healable, and antibacterial plant-inspired hydrogel based on pyrogallol–borax dynamic cross-linking

Ma, C., Pang, H., Liu, H., Yan, Q., Li, J., & Zhang, S. (2021) · Journal of Materials Chemistry B · doi:10.1039/d1tb00763g · Cited by 90

Fennema's food chemistry

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Fabrication of high strength cold-set sodium alginate/whey protein nanofiber double network hydrogels and their interaction with curcumin

Wu, S., Wang, L., Zhao, Y., Chen, B., Qiu, D., Sun, P., Shao, P., & Feng, S. (2023) · Food Research International · doi:10.1016/j.foodres.2023.112490 · Cited by 83

Controlled release of curcumin from gelatin hydrogels by the molecular-weight modulation of an oxidized dextran cross-linker

Yan, S., Wu, S., Zhang, J., Zhang, S., Huang, Y., Zhu, H., Li, Y., & Qi, B. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.135966 · Cited by 82

Assembly of zein–polyphenol conjugates via carbodiimide method: Evaluation of physicochemical and functional properties

Xu, Y., Wei, Z., Xue, C., & Huang, Q. (2021) · LWT · doi:10.1016/j.lwt.2021.112708 · Cited by 74

pH‐Universal Catechol‐Amine Chemistry for Versatile Hyaluronic Acid Bioadhesives

An, S., Jeon, E. J., Han, S. Y., Jeon, J., Lee, M. J., Kim, S., Shin, M., & Cho, S. (2022) · Small · doi:10.1002/smll.202202729 · Cited by 69

Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment

Xue, H., Zhang, G., Han, T., Li, R., Liu, H., Gao, B., Tu, Y., & Zhao, Y. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.131319 · Cited by 67

A tannin-functionalized soy protein-based adhesive hydrogel as a wound dressing

Huang, X., Ma, C., Xu, Y., Cao, J., Li, J., Li, J., Shi, S. Q., & Gao, Q. (2022) · Industrial Crops and Products · doi:10.1016/j.indcrop.2022.114945 · Cited by 67

Identification of binding sites for Tartary buckwheat protein-phenols covalent complex and alterations in protein structure and antioxidant properties

Li, D., Zhu, L., Wu, Q., Chen, Y., Wu, G., & Zhang, H. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.123436 · Cited by 62

Locust bean gum provides excellent mechanical and release attributes to soy protein-based natural hydrogels

Başyi̇ğit, B., Altun, G., Yücetepe, M., Karaaslan, A., & Karaaslan, M. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.123352 · Cited by 60

Moderate laccase-crosslinking improves the mechanical and thermal properties of acid-swollen collagen-based films modified by gallotannins

Duan, S., Wang, W., Li, S., Zhang, K., Guo, Y., Ma, Y., Zhao, K., & Li, Y. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105917 · Cited by 56

Catechol-Functionalized Elastin-like Polypeptides as Tissue Adhesives

Desai, M. S., Chen, M., Hong, F. H. J., Lee, J. H., Wu, Y., & Lee, S. (2020) · Biomacromolecules · doi:10.1021/acs.biomac.0c00740 · Cited by 54

Improving Bond Performance and Reducing Cross-linker Dosage for Soy Flour Adhesives Inspired by Spider Silk

Zhang, J., Zhang, M., Zhang, Y., Shi, S. Q., Zhan, X., Li, J., Luo, J. T., & Gao, Q. (2020) · ACS Sustainable Chemistry & Engineering · doi:10.1021/acssuschemeng.0c06333 · Cited by 54

A review of protein hydrogels: Protein assembly mechanisms, properties, and biological applications

Tang, Y., Wang, H., Liu, S., Pu, L., Hu, X., Ding, J., Xu, G., Xu, W., Xiang, S., & Yuan, Z. (2022) · Colloids and Surfaces B Biointerfaces · doi:10.1016/j.colsurfb.2022.112973 · Cited by 51

Effect of protein–protein interactions and solvent viscosity on the rotational diffusion of proteins in crowded environments

Nawrocki, G., Karaboga, A., Sugita, Y., & Feig, M. (2018) · Physical Chemistry Chemical Physics · doi:10.1039/c8cp06142d · Cited by 49

Effects of combined binding of chlorogenic acid/caffeic acid and gallic acid to trypsin on their synergistic antioxidant activity, enzyme activity and stability

Qi, X., Liu, H., Ren, Y., Zhu, Y., Wang, Q., Zhang, Y., Wu, Y., Yuan, L., Yan, H., & Liu, M. (2023) · Food Chemistry X · doi:10.1016/j.fochx.2023.100664 · Cited by 43

Highly Adhesive Amyloid–Polyphenol Hydrogels for Cell Scaffolding

Wu, D., Zhou, J., Shen, Y., Lupo, C., Sun, Q., Jin, T., Sturla, S. J., Liang, H., & Mezzenga, R. (2022) · Biomacromolecules · doi:10.1021/acs.biomac.2c01311 · Cited by 37

Improving Antioxidant Activity of β-Lactoglobulin by Nature-Inspired Conjugation with Gentisic Acid

Li, H., Pan, Y., Yang, Z., Rao, J., & Chen, B. (2019) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.9b05304 · Cited by 32

Design, synthesis and characterization of lysozyme–gentisic acid dual-functional conjugates with antibacterial/antioxidant activities

Li, H., Pan, Y., Li, C., Yang, Z., Rao, J., & Chen, B. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.131032 · Cited by 32

Mussel-inspired codepositing interconnected polypyrrole nanohybrids onto cellulose nanofiber networks for fabricating flexible conductive biobased composites

Wang, Z., Zhao, S., Huang, A., Zhang, S., & Li, J. (2018) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2018.10.016 · Cited by 30

Lysozyme–phenolics bioconjugates with antioxidant and antibacterial bifunctionalities: Structural basis underlying the dual-function

Li, H., Pan, Y., Li, C., Yang, Z., Rao, J., & Chen, B. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.135070 · Cited by 12

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

Gallic 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

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

Dual decoration of quinoa protein isolate by different dietary polyphenols with covalent and noncovalent approaches: Structure characterization, conformational changes and functional properties

Chen, Y.-Y., Li, X.-Y., Li, Q.-M., Pan, L.-H., Luo, J.-P., & Zha, X.-Q. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110376 · Cited by 43

Effect of sodium alginate block type on the physicochemical properties and curcumin release behavior of quaternized chitosan-oxidized sodium alginate Schiff base hydrogels

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

Hydrogel formed in situ through Schiff base reaction between gallic acid-grafted soybean protein isolate and oxidized dextran: Interactions, physicochemical properties, and digestive characteristics

Xu, J., Wang, Q., Yan, S., & Qi, B. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.142783 · Cited by 26

Effect of Fe(III) on soybean protein-gallic acid hydrogel: Structure, functional properties, and digestive properties

Xu, J.-W., Wang, Q., Yu, J.-Y., Yan, S., & Qi, B.-K. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110309 · Cited by 30

Effects of κ-carrageenan addition and chlorogenic acid covalent crosslinking on protein conformation and gelling properties of soy protein hydrogels

Man, H., Jia, Y., Song, H.-Y., Yan, X., Zhang, D., Huang, Y., Qi, B., Zhang, S., & Li, Y. (2023) · LWT · doi:10.1016/j.lwt.2023.114434 · Cited by 46

Tailoring the structure and function of soy protein isolate hydrogels via cinnamaldehyde cross-linking: from molecular interactions to gel characteristics

Ding, S., Ma, N., Zhang, M., Ji, S., Jia, B., Nan, D., Wang, X., & Xu, N. (2025) · Food Research International · doi:10.1016/j.foodres.2025.118030 · Cited by 3

Fabrication, in-vitro digestion and pH-responsive release behavior of soy protein isolate glycation conjugates-based hydrogels

Liu, F., Zhang, S., Chen, K., & Zhang, Y. (2023) · Food Research International · doi:10.1016/j.foodres.2023.112884 · Cited by 31