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Characterization of Whey Protein Isolate–Soymilk Complexes Modified by Transglutaminase and Their Application inYuba Film

Chen, J., Chen, Y., Cao, W., Yang, T., Li, L., Liu, W., Duan, X., & Ren, G. (2025) · Foods · doi:10.3390/foods14162916 · Cited by 4

Stabilization of casein-based gels by oxidized konjac glucomannan: the role of ozone generation times

Li, Y., Luo, Y., Fan, J., Abdullah, A. H., Wang, H., Zeng, Z., Zhou, M., Lu, M., Qin, X., & Liu, X. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117758 · Cited by 4

Valorization of Rugulopteryx okamurae-derived sodium alginate for enhanced printability of soy protein-based bioinks in 3D printing applications

Vera-Arévalo, M., Tomadoni, B., & Bengoechea, C. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.148950 · Cited by 4

Effect of In Vitro Colonic Fermentation on the Physicochemical, Structural, and Prebiotic Properties of Ultrasound-H₂O₂ Degraded Brassica Rapa L. Polysaccharides

Guo, D., Lei, J., Mu, W., Hua, J., Liu, J., Liu, C., & Qian, H. (2025) · Food and Bioprocess Technology · doi:10.1007/s11947-025-04171-3 · Cited by 4

Effects of excess curdlan on the localized phase separation and gel strength deterioration of myofibrillar protein under different ionic strengths evidenced by Df and microrheology

Ye, Y., Li, L. Y., Xiong, Y., Yang, Z., Li, Z., Xu, X., & Wang, P. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148732 · Cited by 4

Dose-dependent modulation of sodium ion-induced soy protein isolate gelation by blueberry pomace polysaccharides: Mechanistic insights and network reinforcement

Ge, Y., Li, J., Liu, X., Lyu, J., Yang, L., Li, X., & Wang, C. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.151418 · Cited by 4

Orchestrating the skeleton-filler architecture of soy protein isolate gel via chitosan oligosaccharide chain length

Wan, W., Jian, A., Gao, L., Qu, J., Na, X., Du, M., Zhu, J., Zhu, B., & Wu, C. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112784 · Cited by 4

Enzyme- and ion-induced high internal phase emulsion gels based on soy protein isolate, chitosan, and alginate as fat analogues: Tunable texture and controlled flavor release

Nie, C., Wang, J., Tian, H.-H., Huang, X.-H., Zhu, B.-W., & Qin, L. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.152369 · Cited by 4

Study on the amphiphilic gelation of corn germ globulin by ultrasonic pretreatment regulated by the concentration of Tremella Polysaccharide: interactions, gel properties, water-oil properties

Wang, H., & Liu, T. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.112086 · Cited by 5

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

Dual-function dextrin modulators in protein-rich matrices: Controlled aggregation for tailored fluid-gel transitions under thermal processing

Zou, B., Zhang, J., Zheng, X., Na, X., Du, M., & Wu, C. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117726 · Cited by 3

Morchella esculenta protein‑sodium alginate composite gels: Properties and formation mechanism

Zhou, Y., Rao, Z., Tian, Z., Li, F., Lei, X., Zhao, J., Zeng, K., & Ming, J. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148183 · Cited by 3

Soy protein-based soft gels with tunable texture: Effects of enzymatic hydrolysis on their structure, rheological behavior, and nutritional properties

Jin, X., Zhang, X., Xie, Y., Li, S., & Xie, F. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148409 · Cited by 3

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

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

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

Selective enhancement of fish gelatin emulsification via structural compatibility with sodium alginate: A comparative study with SPI and WPI

Yang, J.-W., Tu, Z., Wu, T., Qi, S.-Y., Wang, H., Cheng, L., Xie, H., Su, M.-H., Shao, Y., & Sha, X. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.146906 · Cited by 2

Gelation behavior of egg white protein modulated by polysaccharide charge characteristics: Molecular mechanisms from hydration perspective

Wu, C., He, R., Liu, X., Hou, Q., Cui, B., & Zhou, B. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148474 · Cited by 2

Mechanism of galacturonic acid-rich Schisandra Chinensis polysaccharide in improving emulsifying properties of soy protein hydrolysate: Insights from interfacial behavior and molecular interactions

Bai, J., Gou, H., Guo, Y., Guo, P., Cao, H., & Yang, Y. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118916 · Cited by 2

Construction of starch-flaxseed protein W/O/W emulsion gels as potential dysphagia food: A comparative analysis of starch types and concentrations

Liu, Y., Zhang, F., Yang, X., & Li, L. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.151636 · Cited by 2

Comparative study on the complexation of different concentration of hyaluronic acid with casein and whey protein from cow milk and yak milk

Li, L., Zhang, E., Zhao, B., Wang, D., Yuan, T., Song, G., & Gong, J. (2026) · International Dairy Journal · doi:10.1016/j.idairyj.2026.106768 · Cited by 2

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

Impact of limited trypsin hydrolysis on Bambara protein-gum arabic interaction and the formation of soluble complexes

Ojesanmi, A. A., & Amonsou, E. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106854 · Cited by 2

Impact of Glutenin/Gliadin Ratio and Maltodextrin on Structural and Functional Properties of Soy Protein Isolate–Wheat Gluten Protein Composite Gel

Qu, M., Ge, C., Li, S., Zhu, Y., Jiang, P., Huang, Y., Sun, B., Liu, L., & Zhu, X. (2025) · Gels · doi:10.3390/gels11110916 · Cited by 2

Effect of different concentrations of kappa‐carrageenan on gelation properties of walnut protein

Hai, N., Lv, D., Zhang, M., Yao, F., & Chen, F. (2025) · Journal of Food Science · doi:10.1111/1750-3841.70078 · Cited by 1

Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gels

Zhang, Z., Miao, J., Wang, L., Tian, J., Xu, J., Liu, S., Liu, Q., Kong, B., Zhao, J., & Sun, F. (2025) · Food Chemistry Advances · doi:10.1016/j.focha.2025.100950 · Cited by 12

Effects of soluble soybean polysaccharides on the formation of gel formation of soybean protein isolate

Yuhong, G., Weijia, S., Xiulan, Z., & Zhang, Q. (2024) · DOAJ (DOAJ: Directory of Open Access Journals) · doi:10.13652/j.spjx.1003.5788.2023.80998

Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs

He, Z., Ma, T., Zhang, W., Su, E., Cao, F., Huang, M., & Wang, Y. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106607 · Cited by 108

Effects and action mechanisms of polygonatum sibiricum polysaccharide on gel properties of soybean protein isolate

Guo, Z., Zhang, S., Liu, X., Li, S., Wang, T., & Hou, J. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119599 · Cited by 2

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

Qian, Z., Dong, Y., Jin, K., Mao, Z., Wu, Y., Lin, Z., Zhang, X., & Zhang, S. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118413 · Cited by 8