The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.
Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate
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Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“The thermal gelation of globular proteins generally contains four steps, including denaturation, hydration, aggregation, and gelation.”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Xing et al. 2024
In the citing paper
“Preheating step induces the denaturation and unfold of protein molecules to open protein structure and expose reactive groups, resulting in the formation of primary protein aggregates, and then the gel network can formed through further aggregation with increasing temperature (Xing et al. 2024; Liang et al. 2024).”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Xing et al. 2024
In the citing paper
“In certain cases, hydrogen bonds or electrostatic interactions became the dominant molecular forces, which was likely influenced by charged groups and types of functional groups in added components (Xing et al. 2024; H. Zhang, Tan, et al. 2023).”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Xing et al. 2024
Citations
Cites
Functional properties of soy proteins
Kinsella, J. E. (1979) · Journal of the American Oil Chemists' Society · doi:10.1007/bf02671468 · Cited by 1,284
Protein structure by Fourier transform infrared spectroscopy: Second derivative spectra
Susi, H., & Byler, D. M. (1983) · Biochemical and Biophysical Research Communications · doi:10.1016/0006-291x(83)91016-1 · Cited by 533
(2017) · Elsevier eBooks · doi:10.1016/c2014-0-03542-3 · Cited by 461
Yang, X., Li, A., Li, D., Guo, Y., & Sun, L. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.01.002 · Cited by 363
The development history and recent updates on soy protein-based meat alternatives
Zhang, T., Dou, W., Zhang, X., Zhao, Y., Zhang, Y., Jiang, L., & Sui, X. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.01.060 · Cited by 341
Masci, A., Carradori, S., Casadei, M. A., Paolicelli, P., Petralito, S., Ragno, R., & Cesa, S. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.01.176 · Cited by 299
Heat-Induced Gel Formation by Soy Proteins at Neutral pH
Renkema, J. M. S., & van Vliet, T. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010763l · Cited by 279
Soy protein isolates: A review of their composition, aggregation, and gelation.
Zheng, L., Regenstein, J. M., Zhou, L., & Wang, Z. (2022) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12925 · Cited by 266
PHYSICO‐CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION
HERMANSSON, A. M. (1978) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1978.tb01293.x · Cited by 266
Wang, W., Shen, M., Liu, S., Jiang, L., Song, Q., & Xie, J. (2018) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2018.03.064 · Cited by 262
Research works printed but not linked: 2
- Jia, 2023, Effects of Lycium barbarum polysaccharide on pasting, rheology, and in vitro digestibility of starch, Starch - Stärke, 75
- Thrane, 2017, Chapter 2 - soy protein: Impacts, production, and applications, 23
Cited by
Wang, J., Jiang, Q., Huang, Z., Muhammad, A. H., Gharsallaoui, A., Cai, M., Yang, K., & Sun, P. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.109942 · Cited by 139
Zhao, Y.-T., Wang, D., Xu, J.-X., Tu, D.-K., Zhuang, W., & Tian, Y.-T. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.129782 · Cited by 112
Liu, R., Ci, X., Liu, L., Wang, X., Rifky, M., Liu, R., Sui, W., Wu, T., & Zhang, M. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.129615 · Cited by 58
Lin, J., Yang, J., Qi, X., Shen, M., & Xie, J. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110252 · Cited by 46
Alrosan, M., Alrabadi, N. I., Alu'datt, M. H., Al‐Qaisi, A., Al-Shunnaq, E. E., Abu‐Khalaf, N., Maghaydah, S., Assaf, T., Hidmi, T., Tan, T., et al. (2025) · Food Engineering Reviews · doi:10.1007/s12393-025-09408-7 · Cited by 41
Metadata
- Authors
- Xing, H., Liu, X., Hu, Y., Hu, K., & Chen, J.
- Affiliations
- Tianjin University of Science and Technology (CN)
- Corresponding author
- Chen, Junran
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2024-02
- Volume
- 147
- Pages
- 109323
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W4387035151
- Cited by
- 145
- References
- 37
- Citations by year
- 2026: 53 · 2025: 67 · 2024: 25
- FWCI
- 20.97
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- doi.org/10.15223/policy-017 (stm-asf)
- doi.org/10.15223/policy-037 (stm-asf)
- doi.org/10.15223/policy-012 (stm-asf)
- doi.org/10.15223/policy-029 (stm-asf)
- doi.org/10.15223/policy-004 (stm-asf)
- Locations
- Food Hydrocolloids (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- Lycium barbarum polysaccharide, soy protein isolate, heat-induced gelation, gel strength, water holding capacity, viscoelasticity, thermal stability, protein secondary structure, hydrophobic interactions, electrostatic interactions, disulfide bonds, functional food ingredients
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate. https://app.cochat.ai/papers/10.1016/j.foodhyd.2023.109323
- The paper
- Xing, H., Liu, X., Hu, Y., Hu, K., & Chen, J. (2024). Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2023.109323
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
