Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: Structure, function and digestive properties

Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior

Yang, S., Lian, Z., Cheng, L., Liu, X., Dai, S., Tong, X.-H., Wang, H., & Jiang, L.-Z. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.109857 · Cited by 97

Development of corn starch-sodium alginate emulsion gels as animal fat substitute: Effect of oil concentration

Su, C.-Y., Li, D., Wang, L.-J., & Wang, Y. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110439 · Cited by 53

Recent advance in modification strategies and applications of soy protein gel properties.

Liang, P.-R., Chen, S.-M., Fang, X., & Wu, J.-F. (2023) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13276 · Cited by 47 · see citing works

Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound

Han, C., Ren, X.-Y., Shen, X., Yang, X.-Y., & Li, L. (2024) · Ultrasonics sonochemistry · doi:10.1016/j.ultsonch.2024.106902 · Cited by 41 · 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

Insight into the Stabilization Mechanism of Succinylation Modification on Black Bean Protein Gels: Molecular Conformation, Microstructure, and Gel Properties

Cheng, X., Li, W., Peng, R., Chen, Y., Mu, S., Cui, L., Liu, Z., Wang, H., Xu, J., & Jiang, L. (2024) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.4c02232 · Cited by 37 · see citing works

Dual modification of soy protein isolate by phlorotannins and enzymatic hydrolysis: Stability and digestive properties

Lian, Z., Su, R., Zhang, Q., Tang, Y., Yang, S., Liu, X., Cheng, L. L., Wang, H., & Jiang, L. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111276 · Cited by 35 · see citing works

Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties.

Zheng, X., Cheng, T., Liu, S., Tian, Y.-C., Liu, J., Wang, Z.-J., & Guo, Z.-W. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.139396 · Cited by 32

Phased characterization of soy protein gel modified by lactobacillus plantarum JYLP-326 in cooperation with acidic tremella fuciformis fruiting body polysaccharide: Focus on structural network, interaction and gel properties.

Peng, X., Liu, Y.-T., Chi, Q., Li, J.-N., Dai, S., Tong, X.-H., Wang, H., & Jiang, L.-Z. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.142950 · Cited by 27

Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties

Xing, Z., Zhang, J.-Y., Lou, F., Guo, Z.-W., Jiang, L.-Z., Ban, Q.-F., & Wang, Z.-J. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110729 · Cited by 27

A comprehensive review on heating modification of plant proteins: mechanism, influencing factors, structural and functional properties, challenges, and future perspectives

Kong, D., Chen, Q., Zhang, C., Liu, H.-T., Sun, F.-D., Liu, Q., & Kong, B.-H. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105479 · Cited by 26 · see citing works

Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes

Hou, W.-B., Long, J., Zhang, C.-M., Hua, Y., & Li, X.-F. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110751 · Cited by 25 · see citing works

Wheat gliadin hydrolysates based nano-micelles for hydrophobic naringin: Structure characterization, interaction, and in vivo digestion

Wang, Z.-Y., Cheng, X., Meng, F., Guo, H., Liu, Z., Wang, H., Xu, J., Jin, H., & Jiang, L.-Z. (2024) · Food Chemistry: X · doi:10.1016/j.fochx.2024.101136 · Cited by 25

Effect of phase transition of soy protein-chitosan complexes on liposomes stability: The perspective of membrane structure and inlaid stabilization mechanism

Cheng, X., Peng, R., Zou, M., Chen, Y., Li, W., Wang, Z., Xu, J., & Guo, Z. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.143911 · Cited by 25 · see citing works

Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: implications for interfacial characteristics and protein-based emulsion performance

Chen, Y.-R., Zhang, M., Lan, Y., & Wang, X.-B. (2024) · Food Structure · doi:10.1016/j.foostr.2024.100400 · Cited by 24

Multiscale Evaluation of Protein‐Based Emulsion Gels: Impact of Gel Network Structure

Zhou, L., Zając, M., Tao, Y., Lou, A., Quan, W., Fan, X., Zhang, W., Luo, J., & Shen, Q. W. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70342 · Cited by 19 · see citing works

A combination of microwave treatment and covalent binding of gallic acid improves the solubility, emulsification and thermal stability of peanut protein isolate.

Chen, H., Fei, X.-Y., Liu, R., Zhang, J.-H., Gong, D.-M., Hu, X., & Zhang, G.-W. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116105 · Cited by 20

Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels

Saffarionpour, S. (2025) · Food Biophysics · doi:10.1007/s11483-024-09908-9 · Cited by 20 · see citing works

Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions

Sun, Y., Zhao, M.-T., Liu, Z.-Y., Shi, H.-H., Zhang, X.-Y., Zhao, Y., Ma, Z.-H., Yu, G., Xia, G.-H., & Shen, X. (2024) · Food Chemistry: X · doi:10.1016/j.fochx.2024.101836 · Cited by 20

Covalent modification of soy protein isolate with tea polyphenols: A potential strategy for enhancing flaxseed oil emulsion stability and sustained delivery of α-linolenic acid.

Li, K., Wang, Y., Mi, J., Chang, M., & Liu, R.-J. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144868 · Cited by 19 · see citing works

Physicochemical and functional characterization of pumpkin seed protein isolate

Habib, M., Singh, S., Sagar, N. A., Ahmad, S., Qureshi, I., Jan, S., Jan, K., & Bashir, K. (2025) · Sustainable Food Technology · doi:10.1039/d4fb00268g · Cited by 24 · see citing works

Designing Ferulic Acid-Functionalized Dual Protein Conjugates: Process-Induced Changes, Structural Interplays, and Sustainable Calcium Fortification

Ouyang, K.-F., Wang, Y., Xie, H.-X., Feng, Y., Xiong, H., & Zhao, Q. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110824 · Cited by 18

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

Enhanced Edible Films with Ferulic Acid Nanoemulsion: Fabrication, Characterization, and Preservation Effects on Fresh-Cut Chinese Water Chestnuts

Liu, Y.-J., Zhang, C., Chen, M.-Q., Sun, Y., Li, H., Xu, W., & Song, M.-B. (2024) · Food Control · doi:10.1016/j.foodcont.2024.110905 · Cited by 17

Natural polysaccharides mediated "low-molecular-bridging" network in fermented soybean protein gels: Interaction, microstructure, and rheological properties.

Peng, X., Liu, Y.-T., Li, J.-N., Chi, Q., Zhao, X., Tong, X.-H., Wang, H., & Jiang, L.-Z. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117113 · Cited by 16 · see citing works

Development of Novel Nanocarriers by Ultrasound and Ethanol-Assisted Soy Protein Isolate: Enhancing the Resistance of Lutein to Environmental Stress

Cheng, X., Meng, F., Lou, M., Peng, R., Zou, M., Zhang, H., Wu, Y., Wang, H., Xu, J., & Jiang, L. (2024) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.3c09415 · Cited by 16 · see citing works

Improvement of low-oil emulsion gel performance using interfacial engineering: Impact of pea protein-curdlan interfacial structure on freeze-thaw stability and in vitro digestion.

Shan, Y., Zhao, Y., Wang, H., Dai, L., Wang, Y.-F., Sun, Q.-J., Mcclements, D., Cheng, Y.-Q., & Xu, X.-F. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146379 · Cited by 12 · see citing works

Gallic acid-reinforced Rana chensinensis ovum protein isolates-Gellan gum thermally reversible emulsion gel: Insight of the structure and potential applications in dysphagia management.

Liu, R., Gao, M., Zhang, L., Wang, S.-H., Yang, Y., Bai, J., Wang, R., Wang, Y.-S., & Wang, Z.-H. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117583 · Cited by 12 · see citing works

Effect of the Number of Gallate Groups of Polyphenols on the Structure, Gel Properties, and Biological Activity of Soy Protein Fibrils

Xu, T., Su, R.-H., Yang, B.-W., Dai, S., Wang, J., Zhu, W., Fang, Q., Wang, H., & Jiang, L.-Z. (2025) · Foods · doi:10.3390/foods14060974 · Cited by 12 · see citing works

Alternating electric field/non-thermal effect strategy driven modification of hemp seed protein: Multi-spectroscopic structural analysis, computer simulation distribution model

Wang, N., Wang, Y., Liu, B., Lian, Y., Wang, T., Wang, W., & Yu, D. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111140 · Cited by 12 · see citing works

Regulating the interaction between protein and starch in noodles through heat loss: Used to improve the edible quality of noodles

Liu, S., Cheng, T., Zhang, J.-Y., Yuan, M., Guo, Y.-N., Wang, D., Guo, Z.-W., & Wang, Z.-J. (2024) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2024.103831 · Cited by 12

Stability and bioaccessibility of lycopene loaded in a Pickering emulsion stabilized by tannic acid-starch complexes: Effect of starch categories.

Wei, X.-L., Hu, Z.-Q., Bai, W.-D., Zeng, X.-F., Zhou, F.-B., Zhao, Q.-Z., Dong, H., & Liu, X.-Y. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116392 · Cited by 11

Natural yeast proteins as pickering particles: structural features driving their emulsification behavior

Li, Q.-Q., Shen, S., Xiong, S.-B., Yin, T., You, J., & Liu, R. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111917 · Cited by 10

Preparation, characterization, and digestibility of a Yakuchinone B-loaded nanoemulsion system stabilized by soybean lecithin

Xie, W., Guo, S., Qin, J., Xiao, H., Fan, W., & Tang, Z.-H. (2024) · LWT · doi:10.1016/j.lwt.2024.116735 · Cited by 10

Enhancement of gel properties of soy protein isolate by Polygonatum odoratum polysaccharide: Insight into aggregation, conformation, and interaction.

Qian, Z., Dong, Y.-Z., Jin, K., Mao, Z., Wu, Y., Lin, Z., Zhang, X.-F., & Zhang, S.-J. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118413 · Cited by 9 · see citing works

Recent advances in protein modification strategies to enhance their gel formation capability and stability: Principles, mechanisms, and techniques.

Hashemi, B., Assadpour, E., & Jafari, S. (2026) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2026.103790 · Cited by 9 · see citing works

Oxidation-engineered in soy protein-oxidized alginate in situ hydrogels: The evolution from “point-point” to “line-line” via dynamic Schiff base crosslinking

Cheng, X., Wang, Z., Guo, Z., & Xu, J. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117915 · Cited by 6 · see citing works

Pectin/calcium crosslinking can reinforce low-density lipoprotein emulsion gels/oleogels: Multimodal and computational insights into structural and physicochemical properties

Abou-Elsoud, M., Salama, M., Li, Z., Khalifa, I., Sun, H., Cai, Z., Ahn, D. U., & Huang, X. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.148788 · Cited by 8 · see citing works

The Influence of pH-Driven Interaction Between Soy Protein Isolate and Soy Isoflavones on the Structural and Functional Properties of Their Complexes

Yang, J., Lu, Y., Deng, Y., Yang, J.-J., Guo, L., & Fan, F.-Y. (2025) · Foods · doi:10.3390/foods14223951 · Cited by 8 · see citing works

Buckwheat protein covalent complexes: Formation, biological activities, and advances in processing

Lin, M., Chen, S., Dong, G., Kan, J., Wu, D., Liu, J., Cui, Z., Fu, C., Kong, Y., & Wu, Q. (2025) · Food Innovation and Advances · doi:10.48130/fia-0025-0014 · Cited by 9 · see citing works

Emulsion Gels in Food Systems: Advances, Oxidative Stability Challenges, and Mitigation

Dai, W., Xiong, H., Sun, W.-H., Zhou, C., Tan, C.-P., Li, B., & Xu, Y.-J. (2025) · Food reviews international (Print) · doi:10.1080/87559129.2025.2559869 · Cited by 6

Characterization of bilayer emulsion of phosphorylated soybean protein isolate

Xu, J., Meng, F., Teng, F., Shang, L., Wang, Z.-J., & Jin, H. (2025) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2025.112641 · Cited by 6

Cavitation jets and proteolytic enzymatic hydrolysis' effects on soybean flour.

Fan, Z.-J., Teng, H., Xing, Y., Yue, S., Zheng, L., Wang, Z.-J., Regenstein, J., & Fan, L.-Y. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.147491 · Cited by 5

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

Oxidation-driven structural reconfiguration and dynamic covalent assembly behavior of soy protein-oxidized alginate complexes: Tailored engineering for tunable stability of emulsions

Cheng, X., Yang, Y., Teng, F., Wang, Z., Xu, J., & Guo, Z. (2025) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2025.104236 · Cited by 6 · see citing works

Structural properties, rheological characteristics, and drug delivery efficiency of resveratrol-loaded soybean protein isolate and hemp protein isolate emulsion gels: Synergistic effects of carboxymethyl cellulose incorporation and ultrasound treatment

An, Y., Zhu, Y., Xia, X.-Y., Huang, Y.-Y., Lv, M.-S., & Zhu, X.-Q. (2026) · Food Chemistry: X · doi:10.1016/j.fochx.2026.103877 · Cited by 4 · see citing works

Tracing oxidation-driven soy protein isolate-oxidized alginate self-assembly behavior: Evolution of “linear-anchor” architecture and colloidal properties tuning

Cheng, X., Ma, S., Chen, S., Zou, P., Mi, Q., Jin, H., & Xu, J. (2025) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2025.104367 · Cited by 3 · see citing works

Effect of ultrasonic-microwave treatment on the structure and gel properties of soybean meal

Qin, S., Wang, Y., Cheng, L., Chen, Y.-S., Xie, Z., Jin, F., & Tian, B. (2025) · European Food Research and Technology · doi:10.1007/s00217-025-04840-9 · Cited by 4 · see citing works

Deciphering the formation rule and anti-retrogradation potential of starch/ferulic acid/ovalbumin composite gels: A ratio modulation and interaction perspective.

Lin, Q., Liang, W., Zhao, W.-Q., Zeng, J., Gao, H.-Y., & Li, W. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.145274 · Cited by 4

Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein

Liu, C.-L., Zhou, Y., Zhu, H., He, X.-L., & Li, K. (2024) · CyTA - Journal of Food · doi:10.1080/19476337.2024.2413618 · Cited by 4

Synergistic effects of ginseng polysaccharide on the structural and rheological properties of soy protein isolate-konjac gum emulsion gels: Potential application in quercetin delivery and dysphagia management.

Wang, R., Xiong, E., Liu, R., Xu, Y., Li, D.-F., Wang, S.-H., Yang, Y., Wang, Y.-S., & Wang, Z.-H. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.152900 · Cited by 3

Ultrasound-assisted alkaline treatment promoted covalent complexation of soy protein isolate with ferulic acid into coating formation for guava preservation.

Ma, Y.-Z., Li, J., Zhang, H.-J., Li, H.-Y., Xu, L.-N., & Xia, N. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148878 · Cited by 3

Formation mechanism of "spiderweb-like" soy protein gel co-mediated by Maillard reaction and fermentation.

Peng, X., Chi, Q., Yang, B.-W., Li, J.-N., Zhao, X., Tong, X.-H., Jiang, L.-Z., & Wang, H. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118883 · Cited by 3 · see citing works

Ultrasound power modulates Maillard-induced conjugate structure for controlled release of cinnamon essential oil and enhanced preservation of grapes

Liu, Y.-J., Mo, Y., Wei, J.-X., Li, H., Li, D.-J., & Song, M.-B. (2026) · Ultrasonics sonochemistry · doi:10.1016/j.ultsonch.2026.107748 · Cited by 3

Preparation, characterization, and mechanistic study of Pickering emulsions stabilized by rice bran protein‑sodium alginate-proanthocyanidin ternary complexes at different pH conditions for quercetin delivery

Li, L., Wang, W., Ji, S., & Xia, Q. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146838 · Cited by 3 · see citing works

Multiple non-covalent interactions used to construct epigallocatechin gallate-sophorolipid-wheat gliadin nanoparticles: Enhanced stability and delivery performance in digestion.

Teng, F., Peng, R., Cheng, X., Wang, Z.-J., Xu, J., & Guo, Z.-W. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146270 · Cited by 3

Plant protein-quercetin complexation in food product development.

Xiao, K., Farahmandfar, R., & Lai, W.-F. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117120 · Cited by 3

Physicochemical properties and biological safety of ferulic acid-grafted gelatin as a versatile food emulsifier: Studies in zebrafish and C. elegans.

Dobriyal, S., Dwivedi, S., Babu, K. R., & Shukla, P. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.148986 · Cited by 2

Protein structural transitions and cryo-stability of shrimp gel: Effects of setting time at 30 °C in a novel processing system

Duan, K., Sun, L., Geng, J.-T., Yang, W. Z., Wei, H., Huang, T., & Jia, R. (2025) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2025.104191 · Cited by 2

A comprehensive story of pea peptides and pea polyphenols: Research status, existing problems, and development trends.

Sun, X., Ma, G., Dan, H., Bai, G., Guo, Q., Wang, T., Huang, X.-Q., & Song, L.-J. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146428 · Cited by 2 · see citing works

Soy protein isolate/inulin complexes as potential sugar replacers in cream: Mechanism analysis based on fat crystal behavior.

Zhang, J.-Y., Lang, H., Lou, F., Liu, S., Cheng, T., Wang, D., Jiang, L.-Z., Wang, Z.-J., Hu, M., & Guo, Z.-W. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146550 · Cited by 2

Non-covalent modification of soy protein isolate by non-protein amino acids: Insights into gelation mechanisms from physicochemical analysis, molecular docking, and molecular dynamics simulation

Cai, Y., Liu, C., Zhao, J., Zhou, F.-Z., Zhao, D., Zhang, C., Huang, Y., Su, E., & Wang, Y. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112917 · Cited by 2 · see citing works

Preparation, characterization of tryptophan-amidated pectin-soy protein isolate composite gel system and its application in quercetin delivery

Yang, Y.-Y., Deng, M.-Y., Ma, S., Lou, M., Cheng, X., Jin, T. U., Cong, C.-X., Jin, H., & Xu, J. (2026) · LWT · doi:10.1016/j.lwt.2026.119747 · Cited by 1 · see citing works

Ovalbumin-peanut protein isolate emulsion gels for enhanced co-delivery of curcumin and quercetin.

Zhou, M., Wang, J.-X., Cheng, W.-W., Li, E.-N., Xiao, F., He, J.-L., Liu, L., & Xu, B.-C. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.153210 · Cited by 1

Elucidation of pH-regulated chitosan-hemp seed oil bodies composites: structural stability, interfacial kinetics, and in vitro digestion behavior

Zhao, L., Pei, Y., Liu, X.-R., Wang, W., Yu, D.-Y., Wang, T., & Wang, L.-Q. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113049 · Cited by 1

Preparation and functional properties of ferulic acid–protein complexes from wheat bran

Jin, R., Chen, B., Liu, X., Ren, F., & Liu, H. (2026) · Critical reviews in food science and nutrition · doi:10.1080/10408398.2026.2629011 · Cited by 1

Physicochemical, Structural and Volatile Changes of Soybean Protein Isolate Induced by Hydroxyl Radical Generating System

Zhao, X., Feng, J., Wang, F., Wang, M., Liu, H.-K., & Zhu, Y.-P. (2025) · Food Biophysics · doi:10.1007/s11483-025-10068-7 · Cited by 1

Synergistic modification of sweet potato protein by ultrasound and succinylation: curcumin-loaded emulsion and application in meat products

Lv, H., Wang, C., Xu, E.-B., Jin, Z., Zhao, H., Yuan, C., Zhao, M., Gao, W., Li, J., Li, G., et al. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112696 · Cited by 1

Pea protein-coffee chlorogenic acid complex regulates the gut microbiota: In vitro simulation and fecal fermentation studies.

Zhang, J.-Y., Li, J.-X., Yu, X.-X., Bai, X.-H., Hu, R.-S., & Dong, W.-J. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.151099

Germinated Red Lentil Protein Concentrate: Effect of Microwave Pretreatment on Physicochemical, Functional, Thermal, and Structural Properties

Harini, S., Parvathi, N. J., Jeyakhanthan, S., Panoth, A., Rukmangathan, B. V., & Krishnappa, S. C. (2026) · Journal of the American Oil Chemists Society · doi:10.1002/aocs.70149

Nano-Engineered Hydrocolloid-Based Delivery Systems for Natural Flavonoids: From Structural Diversity to Bioavailability Enhancement and Therapeutic Applications

Wang, Y.-M., Zhang, A., Chu, W., Qi, C.-L., Zhou, T., Pan, Y., Wang, Y.-H., Wang, C.-Y., Liu, Y., & Wang, W.-L. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113226

Stage wise deterioration mechanism of soy protein isolate during long-term room temperature storage: synergistic effect of key proteins and metabolic pathways.

Chen, X., Wang, Y.-Y., Yu, Y., Jiang, X., Liu, B., Yu, H.-S., Fu, H.-L., & Wang, X.-Y. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.153386

Effects of Enzymatic Hydrolysis Combined with Microwave Heating on Immunoreactivity and Structural Properties of Tropomyosin from Fenneropenaeus Chinensis

Jiang, D., Wang, A. L., Qiu, W., Li, L., Yang, Y., Jiang, C., Jin, Y., Jiang, Y., Li, F., & Jin, Y.-Z. (2026) · Food and Bioprocess Technology · doi:10.1007/s11947-026-04415-w

Use of Microwave Technology for Agro-Based Polymers: A Selective Review

Cheng, H. N., Biswas, A., Appell, M., Cao, H.-P., & He, Z.-Q. (2026) · Polymers · doi:10.3390/polym18091103

Cooperative structure and performance regulation of buckwheat starch and curdlan double polysaccharide emulsion gels as potential fat analogues

Su, C.-Y., Zhang, J.-Y., Dong, T., & Yun, X.-Y. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113540

Nanocellulose-induced conformational changes in soy protein isolate regulate gel properties: A new strategy based on morphology and oxidation

Yang, S., Zhang, J.-X., Gao, Z.-H., Chi, Y., Lian, Z., & Wang, H. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113003

Construction and Advanced Modification Technologies of Soy Protein Gels

Yang, H. (2026) · BIO Web of Conferences · doi:10.1051/bioconf/202624001017

Structural reorganization of Maillard-induced peanut protein isolate-gallic acid-carrageenan conjugates: Interfacial behavior and emulsion stability

Wei, Y., Chen, H., Gong, D.-M., Hu, X., & Zhang, G.-W. (n.d.) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113170