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Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates

Li, R., Cui, Q., Wang, G., Liu, J., Chen, S., Wang, X., Wang, X., & Jiang, L. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.04.030 · Cited by 254 · see citing works

Encapsulation of resveratrol in zein/pectin core-shell nanoparticles: Stability, bioaccessibility, and antioxidant capacity after simulated gastrointestinal digestion

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Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review

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Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment

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Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks

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Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates

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Effects of carboxymethyl chitosan on the gelling properties, microstructure, and molecular forces of Pleurotus eryngii protein gels

Qian, Z., Dong, S., Zhong, L., Zhan, Q., Hu, Q., & Zhao, L. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109158 · Cited by 133 · see citing works

Effect of pH-shifting on the water holding capacity and gelation properties of mung bean protein isolate

Jeong, M.-S., & Cho, S. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113912 · Cited by 113 · see citing works

Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions.

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 · see citing works

Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin

Cheng, T., Wang, Z.-J., Sun, F., Liu, H., Liu, J., Guo, Z.-W., & Zhou, L. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109305 · Cited by 108 · see citing works

Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure

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Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation

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LF-NMR as a tool for predicting the 3D printability of surimi-starch systems

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Glycosylation of rice protein with dextran via the Maillard reaction in a macromolecular crowding condition to improve solubility

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Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties

Li, Y., Xu, Y., & Xu, X. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.133035 · Cited by 93 · see citing works

Effects of Ultrasonic Pretreatment of Soybean Protein Isolate on the Binding Efficiency, Structural Changes, and Bioavailability of a Protein-Luteolin Nanodelivery System

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A novel method to prepare protein-polysaccharide conjugates with high grafting and low browning: Application in encapsulating curcumin

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Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates

Zhang, Z., Holden, G., Wang, B., & Adhikari, B. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.134931 · Cited by 85 · see citing works

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Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanism

Ge, J., Sun, C., Chang, Y., Sun, M., Zhang, Y., & Fang, Y. (2022) · Food Research International · doi:10.1016/j.foodres.2022.112053 · Cited by 79 · see citing works

High internal phase emulsions stabilized by pea protein isolate-EGCG-Fe3+ complexes: Encapsulation of β-carotene

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Effect of gellan gum on the rheology, gelling, and structural properties of thermally induced pea protein isolate gel

Li, Y., Qi, X., Rong, L., Li, J., Shen, M., & Xie, J. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109379 · Cited by 73 · see citing works

Co‐encapsulation of resveratrol and epigallocatechin gallate in low methoxyl pectin‐coated liposomes with great stability in orange juice

Feng, S., Sun, Y., Wang, P., Sun, P., Ritzoulis, C., & Shao, P. (2019) · International Journal of Food Science & Technology · doi:10.1111/ijfs.14323 · Cited by 70 · see citing works

Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates

Feng, S., Zhang, S., Jiang, M., Liu, F., Chen, K., & Zhang, Y. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.123554 · Cited by 69 · see citing works

Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers

Fei, S., Li, Y., Liu, K., Wang, H., El‐Aty, A. M. A., & Tan, M. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.128805 · Cited by 69 · see citing works

Ultrasonic pretreatment improved the physicochemical properties and riboflavin delivery ability of transglutaminase-catalyzed soy protein isolate gel

Zhang, P., Bao, Z.-Y., Wang, H., Tu, Z., Sha, X., & Hu, Y. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107782 · Cited by 68 · see citing works

Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties

Ma, Y., Zang, J., Qing, M., Xiao, Y., Zhang, H., Chi, Y., & Chi, Y. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.134113 · Cited by 64 · see citing works

Interaction mechanism of pea proteins with selected pyrazine flavors: Differences in alkyl numbers and flavor concentration

Guo, Y., Gong, Q., Sun, F., Cheng, T., Fan, Z., Huang, Z., Liu, J., Guo, Z., & Wang, Z. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109314 · Cited by 63 · see citing works

Chitin nanocrystals as natural gel modifier for yielding stronger acid-induced soy protein isolate gel

Zhang, Q., Sun, P., Xu, Z., Qu, W., Zhang, Y., & Sui, X. (2024) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2023.121446 · Cited by 62 · see citing works

Application of protein/polysaccharide aerogels in drug delivery system: A review

Zhu, Y., Li, H., Peng, C., Ma, J., Huang, S., Wang, R., Wu, B., Xiong, Q., Peng, D., Huang, S. M., et al. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.125727 · Cited by 60 · see citing works

Development of soy protein/sodium alginate nanogel-based cress seed gum hydrogel for oral delivery of curcumin

Shahbazizadeh, S., Naji‐Tabasi, S., & Noghabi, M. S. (2022) · Chemical and Biological Technologies in Agriculture · doi:10.1186/s40538-022-00304-4 · Cited by 53 · see citing works

Fibrous cellulose improves the strength and water retention of heat-induced myofibrillar protein gel by microstructure enhancement

Shen, R., Tian, X., Wang, X., Zhang, K., Bai, L., & Wang, W. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109437 · Cited by 53 · see citing works

Effect of freeze-thaw treatment on the structure and texture of soy protein-dextran conjugate gels crosslinked by transglutaminase

Cui, Q., Liu, J., Wang, G., Zhang, A., Wang, X., & Zhao, X. (2021) · LWT · doi:10.1016/j.lwt.2021.112443 · Cited by 50 · see citing works

Dose-effect relationship and molecular mechanism of cellulose nanocrystals improving the gel properties of pea protein isolate

Gao, J., Zhu, S., Lv, S., Xu, J., Zheng, M., Liu, Y., Zhou, Y., Song, C., Sui, X., & Xiao, Y. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.109750 · Cited by 45 · see citing works

Fabrication and characterization of curcumin-loaded complex acid-induced cold gels of soybean and red bean protein isolates incorporated with common and waxy corn starches

Qi, Q., Yan, X., Mao, Y., Wang, F., Zhang, H., Xu, X., Wu, Y., Zhao, C., & Liu, J. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.109863 · Cited by 45 · see citing works

Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review

Teimouri, S., Kasapis, S., & Dokouhaki, M. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.02.025 · Cited by 37 · see citing works

Synthesis and characterization of lotus seed protein‐based curcumin microcapsules with enhanced solubility, stability, and sustained release

Su, Y., Chen, Y., Zhang, L., Adhikari, B., Xu, B., Li, J., & Zheng, T. (2021) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.11560 · Cited by 36 · see citing works

Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils

Ji, R., Cui, H., Duhoranimana, E., Hayat, K., Yu, J., Hussain, S., Tahir, M. U., Zhang, X., & Ho, C. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110411 · Cited by 36 · see citing works

Transglutaminase-induced soybean protein isolate cold-set gels treated with combination of ultrasound and high pressure: Physicochemical properties and structural characterization

Mao, Y., Zhao, C., Qi, Q., Wang, F., Xu, X., Zheng, M., Zhang, H., Wu, Y., & Liu, J. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.127525 · Cited by 34 · see citing works

Rice bran protein-based delivery systems as green carriers for bioactive compounds

Zolqadri, R., Damani, M. H., Malekjani, N., Kharazmi, M. S., & Jafari, S. M. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.136121 · Cited by 34 · see citing works

Effect of protein concentration on the structural, functional properties, linear and nonlinear rheological behaviors of thermally induced hemp protein gels

Fang, B., Chen, B., & Rao, J. (2023) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2023.111694 · Cited by 32 · see citing works

Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction

Gao, K., Chang, L., Xu, Y., Rao, J., & Chen, B. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113503 · Cited by 31 · see citing works

Biobased epoxidized natural rubber/sodium carboxymethyl cellulose composites with enhanced strength and healing ability

Yang, X., Guo, Y., Kong, L., Lu, J., Lin, B., & Xu, C. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.124681 · Cited by 31 · see citing works

Riboflavin-loaded soy protein isolate cold gel treated with combination of high intensity ultrasound and high hydrostatic pressure: Gel structure, physicochemical properties and gastrointestinal digestion fate

Mao, Y., Li, X., Qi, Q., Wang, F., Zhang, H., Wu, Y., Liu, J., Zhao, C., & Xu, X. (2024) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2024.106819 · Cited by 29 · see citing works

Development of soy protein isolate/sodium carboxymethyl cellulose synbiotic microgels by double crosslinking with transglutaminase and aluminum chloride for delivery system of Lactobacillus acidophilus

Moon, E. C., Kang, Y.-R., & Chang, Y. H. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.124122 · Cited by 25 · see citing works

Pickering emulsions stabilized by moringa seed protein: Regulating the emulsion properties by adjusting the Maillard reaction

Deng, F., Wang, Z., Wang, X., & He, R. (2023) · Industrial Crops and Products · doi:10.1016/j.indcrop.2023.117574 · Cited by 23 · see citing works

Dynamic microfluidic-assisted transglutaminase modification of soy protein isolate-chitosan: Effects on structural and functional properties of the adduct and its antioxidant activity after in vitro digestion

Gu, M., Cui, Y., Muhammad, A. U. R., Zhang, M., Wang, X., Sun, L., & Chen, Q. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113219 · Cited by 22 · see citing works

Stability and rheological properties of firefighting foams with sodium carboxymethyl cellulose and hydrocarbon/silicone surfactants

Li, Q., Qiu, K., Li, C., Li, H., Zhang, M., & Liu, H. (2024) · Chemical Engineering Science · doi:10.1016/j.ces.2024.119733 · Cited by 20 · see citing works

Structurally robust chitosan-based active packaging film by Pickering emulsion containing tree essential oil for pork preservation

Wang, H., Xu, Z., Jin, X., Hu, J., Tao, Y., Lu, J., Xia, X., Tan, M., Du, J., & Wang, H. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.142246 · Cited by 77 · see citing works

Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration

Xu, H., Lv, Y., Zhou, B., Zhou, X., Gao, J., Qiao, D., Li, B., & Zhang, B. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111363 · Cited by 48 · see citing works

Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties

Guo, Y., Zhang, S., Gu, Y., Cheng, T., Sun, F., Wang, D., Wang, D., Wang, Z., & Guo, Z. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110624 · Cited by 44 · see citing works

Synergistic enhancement of 3D printing performance in soybean protein isolate gel inks by lonic/nonionic polysaccharides: A network rearrangement mechanism revealed by rheology and the sequence of physical processes analysis

Lou, F., Guo, Y., Zhang, S., Sun, F., Liu, J., Jiang, L., Guo, Z., & Wang, Z. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111352 · Cited by 42 · see citing works

Micronutrient supplemented dysphagia food: Rheology and β-carotene delivery of 3D printing egg yolk-carboxymethyl cellulose emulsion gels

Hou, J., Jiang, Z., Wang, J., Xu, L., Zhang, H., Li, H., Yu, X., Xia, N., Ma, Y., Rayan, A. M., et al. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116213 · Cited by 34 · see citing works

Fabrication and characterization of novel TGase-mediated glycosylated whey protein isolate nanoparticles for curcumin delivery.

Li, D., Jiang, Y.-J., & Shi, J. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140957 · Cited by 29 · see citing works

Stabilization of oil-in-water high internal phase Pickering emulsion by using 7S globulin/konjac glucomannan complexes: Rheology properties, stability properties and 3D/4D printing performance.

Xie, R., Zhang, S., Liu, S., Gu, Y., Zhang, J.-Y., Guo, Y.-N., Tang, X., Jiang, L.-Z., Guo, Z.-W., & Wang, Z.-J. (2025) · Food Research International · doi:10.1016/j.foodres.2025.115878 · Cited by 26 · see citing works

Mechanical properties of myofibrillar protein-cellulose nanofibril composite gels: Role of protein concentration and network structure

Ma, Y., Shen, R., Wang, Y., Wang, X., Tian, X., & Wang, W. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111311 · Cited by 29 · see citing works

Pickering emulsion stabilized by protein-glutaminase modified soybean isolated proteins as a new delivery system

Li, Z., Wang, K., Ding, Y., Jia, Y., Hou, J., Lu, F., & Liu, Y. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144334 · Cited by 29 · see citing works

Enhanced physicochemical properties and riboflavin delivery ability of soy isolate protein/sugar beet pectin composite freeze-dried gels prepared by double crosslinking strategy

Jin, C., Li, L., & Yang, X. (2024) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2024.122953 · Cited by 26 · see citing works

Regulatory mechanism of cellulose nanocrystal from tea residue in coordination with calcium ions on the thermal gelation of pea protein amyloid fibrils

Lv, S., Huang, Y., Xu, J., Yin, W., Zhong, K., Sui, X.-N., Liu, Y.-N., Yu, Z., & Xiao, Y.-Q. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111258 · Cited by 25 · see citing works

Structure-activity relationship and regulatory mechanism of nanocellulose with different length-diameter ratio on the gelling behavior of soybean protein-derived amyloid fibrils

Zhou, Q., Zha, W., Zhong, K., Xu, J., Lü, L., Huang, Y., Sui, X., Liu, Y., & Xiao, Y. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111521 · Cited by 24 · see citing works

The fabrication of gastrointestinal pH-responsive sodium alginate surface-modified protein vehicles to improve limonin digestive stability, bioaccessibility and trans-intestinal mucus barrier capacity

Ma, L., Long, W., & Liu, Y. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110719 · Cited by 22 · see citing works

Physicochemical and functional properties of whey protein-Yeast beta-glucan conjugates formed by glycosylation

Zhengji, L., Yang, M., Wang, Y., Jian, Z., Tian, S., Yonglin, Z., Xu, L., Wang, T., Ma, D., Li, L., et al. (2025) · LWT · doi:10.1016/j.lwt.2025.117842 · Cited by 22 · see citing works

From waste to strength: Tailor-made enzyme activation design transformation of denatured soy meal into high-performance all-biomass adhesive

Li, X., Chen, S., Shao, J., Bai, M., Zhang, Z., Song, P., Jiang, S., & Li, J. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.133054 · Cited by 17 · see citing works

Soybean β-conglycinin-debranched starch flexible nano-conjugates: Focus on formation mechanism and physicochemical characteristics

Yang, Z., Song, Y., Chen, L., Wang, Z., Wang, L., Guo, Z., Jiang, L., Huang, Z., & Tian, Y. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.143795 · Cited by 17 · see citing works

Ultrasonic treatment of emulsion gels with different soy protein-hemp protein composite ratios: Changes in structural and physicochemical properties.

An, Y., Guo, R.-Q., Gao, Y., Zhu, Y., Huang, Y.-Y., Liu, L.-L., & Zhu, X.-Q. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.138252 · Cited by 18 · see citing works

Maillard reaction-based conjugates as carrier strategies for delivery of bioactive compounds: A review

Zhang, Y.-M., Xie, Y., Shao, J., Yue, X.-Q., & Li, M.-H. (2024) · Current Opinion in Food Science · doi:10.1016/j.cofs.2024.101260 · Cited by 18 · see citing works

Formation and properties of β-conglycinin particle-Konjac Glucomannan co-stabilized Pickering emulsion: Dynamic adsorption behavior and complex interface microstructure

Guo, Y., Cheng, T., Zhang, S., Liu, H., Ramakrishna, R., Jiang, L., Wang, Z., & Guo, Z. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.145028 · Cited by 16 · see citing works

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

Preparation and application of glucono-δ-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment

Liu, Y., Zhang, Y., Dong, F., Zhao, Q., Zhang, S., & Tan, C. (2024) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2024.107152 · Cited by 14 · see citing works

Preparation of soybean protein isolate-lactose glycation conjugate gels: synergistic mechanism of cold plasma treatment and lactose glycosylation.

Tan, L., Yin, L.-J., Jia, X., Sha, K., & Liu, H. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145957 · Cited by 15 · see citing works

Cold plasma pretreatment enhances the structure and controlled release of neutral soybean protein isolate amyloid fibril emulsion gels loaded with resveratrol

Tan, L., Hu, H., Hua, X., Yin, L., Jia, X., & Liu, H. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.112032 · Cited by 12 · see citing works

Development of soybean protein-based bioactive substances delivery systems: A systematic overview based on recent researches

Liu, Y., Dong, F., Zhou, L., Zhao, Q., & Zhang, S. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.137998 · Cited by 13 · see citing works

A Review of Gelation of Plant Proteins and Their Influencing Factors

Hui, D., Liang, W., Wang, R., Feng, X., & Tang, X. (2025) · Sustainable Food Proteins · doi:10.1002/sfp2.70037 · Cited by 12 · see citing works

Maillard reaction-based conjugation of hazelnut protein isolate with sodium alginate: structural and functional insights

Atalar, İ., Sari, T., Elen, H., Kurt, A., Göztok, S. P., Beşir, A., & Konar, N. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117508 · Cited by 11 · see citing works

Water-in-water emulsions stabilized by konjac glucomannan/tragacanth gum hydrogels for riboflavin delivery

Bu, N., Lin, H., Zhang, D., Chen, X., Tan, P., Zhong, Y., Huang, L., Pang, J., Wang, L., & Mu, R. (2024) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2024.112325 · Cited by 11 · see citing works

Plant protein-based hydrogels and oleogels: A review of sources, formation, and emerging applications

Ke, C., & Pang, B. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.105588 · Cited by 10 · see citing works

Highly water-resistant soy protein adhesives based on thermochemical activation and multiple cross-linking design

Zhang, B., Zhang, J., Guo, B., Liu, C., Li, H., & Gao, Z. (2025) · Industrial Crops and Products · doi:10.1016/j.indcrop.2025.120810 · Cited by 10 · see citing works

Preparation of Agrowaste-Based Nanocellulose by NaOH-Assisted Ball Milling Technique: Influence of Component Intervention

Wang, Y., Yu, Y. M., Hu, S., Yu, J., Huang, Y., & Dai, H. (2025) · Gels · doi:10.3390/gels11080631 · Cited by 10 · see citing works

Physicochemical properties and structural characterization of crosslinking modifications of carboxymethyl cellulose with varying degrees of substitution

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The soy protein isolate-based films enhanced with quaternary ammonium salt lignin-cinnamaldehyde composite particles via multiple cross-linking of hydrogen and chemical bonding

Miao, J., Zhang, Y., Zhao, Q., Sun, N., Jiang, Q., Wen, L., Qing, L., Deng, S., & Qin, Z. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.146762 · Cited by 9 · see citing works

A multifunctional soybean protein isolates crosslinked gelatins composite mulch film: Fabrication, characterization, and application

Wang, Q., Jiang, C., Wang, H., Jin, X., Tao, Y., Lu, J., Du, J., & Wang, H. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.137252 · Cited by 8 · see citing works

Characterization and functional properties of walnut protein fibrils for enhanced bioaccessibility of CoQ10 and ALA

He, X., Zhang, L., Cao, M.-J., Guo, Y., Mi, J., Zhu, Z., Song, Y., Chang, M., Liu, R., & Wang, X. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.138171 · Cited by 8 · see citing works

Engineering gel-like W/O/W systems via soy lipophilic protein-sodium alginate Maillard conjugates and beeswax: Assessment of molecular mechanisms and physicochemical properties.

Li, L.-J., Feng, X., Gao, Y.-T., Teng, F., & Li, Y. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116932 · Cited by 10 · see citing works

Exploring the potential of enzymatic hydrolysis combined with glycosylation to modify soy glycinin: Insights into conformational flexibility, interfacial and emulsifying behavior

Lian, Z., Yang, S., Tang, Y., Zhang, Q., Guo, X., Chi, Q., Tong, X., Jiang, L., & Wang, H. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146034 · Cited by 8 · see citing works

Effects of different polysaccharide contents on the gel properties of transglutaminase-induced ultrasonic-assisted peanut isolate proteins-corn silk polysaccharide products and their influence on riboflavin release behavior

Hu, N., You, L., Han, X., Wang, S., Qi, W., Xiu, L., & Cai, D. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.102380 · Cited by 7 · see citing works

Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs

Wang, Z., Tian, Y., Lou, F., & Guo, Z. (2024) · Foods · doi:10.3390/foods13233818 · Cited by 7 · see citing works

Homologous protein fibril addition reinforces the network structure of soybean protein isolate heat-induced gel

Sun, F., Zhang, Y., Chen, J., Ye, F., Qiao, D., Zhao, G., & Zhang, B. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.112194 · Cited by 6 · see citing works

Preparation and functional characterization of buckwheat protein glycosylation products

Luo, Q., Cui, Y., Gao, W., Wang, W., Zheng, M., & Liu, J. (2025) · Food Chemistry: X · doi:10.1016/j.fochx.2025.102879 · Cited by 7 · see citing works

Conjugation of quinoa protein with saccharide of diverse molecular mass prepared by Maillard reaction: Structural and functional properties

Peng, X., Ji, Y., Zhao, K., & Shen, X. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117323 · Cited by 5 · see citing works

An eco-safe crosslinked PVA/CMC-Na/IA urban road dust suppressant with high agglomeration efficiency and long-lasting dust suppression performance

Lin, Z., Yang, H., Tan, Y., Cui, Z., Ding, N., Yang, M., Zhang, Y., Yang, G. L., Shen, F., & Liu, Y. (2025) · Separation and Purification Technology · doi:10.1016/j.seppur.2025.134928 · Cited by 5 · see citing works

Construction of a gluten-like system via Auricularia auricula Polysaccharide-mediated glycosylation of zein: Interactions, Gel Properties, and Applications in gluten-free staple foods

Wang, H., Bi, K., Piao, Z., Liu, H.-C., Zhang, Y.-R., & Liu, T.-T. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111888 · Cited by 5 · see citing works

Maillard-induced pea protein isolate/carboxymethyl chitosan conjugates: Synthesis, characterization, and applications in O/W emulsions

Liu, W., Xu, X., Li, K., Lin, S., Zeng, X., Duan, L., Huang, Y., Ma, S., Liu, X., Shen, Y., et al. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117826 · Cited by 5 · see citing works

Promoting the formation of soybean protein isolate amyloid fibrils and self-assembled hydrogels with antibacterial activity through plasma-activated water induction

Tan, L., Hu, H., Yin, L., Jia, X. T., Sha, K., & Liu, H. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.112351 · Cited by 5 · see citing works

Insights into ultrasound-modified soy protein isolate-inulin hydrogels: Focus on binding mechanisms, stability, and riboflavin controlled-release behavior

Yang, S., Lian, Z., Chi, Y., Tang, Y., Wang, M., Zhang, J., Tong, X., & Wang, H. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.147761 · Cited by 5 · see citing works

Glycosylation engineering in protein modification: Mechanistic insights, food applications, and potential health risks

Xue, C., Guo, J., He, W., Qiu, Y., Zhang, J., Wang, Z., & Zhu, J. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.150804 · Cited by 5 · see citing works

Legume Protein-Based Hydrogel Intermolecular Forces: Measurement, Modification, and Food Applications.

Zhu, B., Feng, X., Li, Y., & Qi, B. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70421 · Cited by 5 · see citing works

Cavitation jet-assisted construction of the soybean protein-based high internal phase emulsions: interfacial behaviors, formation mechanisms in 3D printing and improved bioaccessibility of γ-oryzanol

Sun, F., Kou, F., Jin, Y., Li, M., Liu, C., Yuan, M., Jiang, L., Guo, Z., Wang, Z., & Liu, H. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112690 · Cited by 5 · see citing works

Improving functional and interfacial performance of whey protein by pH shift combined with enzymatic glycosylation modification and its effect on high internal phase emulsions

Xu, L., Liu, P., Li, Y., Dudu, O. E., Luo, Y., Cheng, J., & Jiang, Y. (2026) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2026.104491 · Cited by 4 · 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

Microstructural and physical properties of alkali-neutralization curdlan/gelatin blended edible coatings and films

Li, Y., Cao, Y., Fan, T., Wang, W., Yao, X., Wang, Y., Liu, M., & Huang, J. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.145338 · Cited by 3 · see citing works

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 · see citing works

Microwave-assisted guar gum conjugation improvement in stability of pea protein high internal phase Pickering emulsion and its application in zeaxanthin delivery.

Yan, J.-N., Li, Z., Zhang, T.-T., Xu, X.-Y., Wu, Y.-Z., Chang, K., Wu, J.-F., Zhao, C.-B., Zhang, H., & Liu, J.-S. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.149836 · Cited by 3 · see citing works

Fabrication of ferulic acid-soybean protein isolate complexes for high internal phase emulsions: Interaction mechanisms and 3D printing

Liu, L., Yang, J., Duan, J., Cheng, W., Zhang, X., Xu, B., & Pan, L. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.148174 · Cited by 2 · see citing works

Regulating the structure of soybean protein isolate-dextran maillard conjugate through cold plasma treatment: enhancing the storage and processing stability of oil-in-water emulsion loaded with curcumin

Tan, L., Sha, K., Jia, X. T., Yin, L., Li, L., & Liu, H. (2025) · Food Research International · doi:10.1016/j.foodres.2025.118031 · Cited by 2 · see citing works

Stabilization mechanisms, cell density, and survival of probiotic encapsulation prepared with thiolated hyaluronic acid-whey protein complex: For potential colon targeting probiotic delivery system.

Zhang, N., Lu, X., Chen, J.-R., Li, X., Zheng, S., Liu, F., Ban, Q.-F., & Meng, X. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118457 · Cited by 4 · see citing works

Physical Properties of Ovalbumin/Sodium Carboxymethyl Cellulose Composite Gels Induced by Glucono-δ-Lactone and Heat Treatment

Zhang, X., Li, L. J., Wang, L., & Xu, W. (2025) · Gels · doi:10.3390/gels11100779 · Cited by 1 · see citing works

Improvement mechanism of cellulose nanocrystal in coordination with calcium ions on the thermal gelation of soybean protein amyloid fibrils

Zhu, S., Song, X., Zhong, K., Lin, L., Huang, Y., Zha, W., Liu, Y., Lan, W., & Xiao, Y. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103275 · Cited by 1 · see citing works

Effects of papain enzymolysis on the functional properties, stability and sensory quality of soy milk after thermal steam treatment

Sun, F., Jin, Y., Liu, M., Zhou, L., Sun, Y., Han, C., Guo, Z., Liu, Y., & Wang, Z. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103311 · Cited by 1 · see citing works

Maillard conjugation of jackfruit seed protein by dextran: structural modulation toward enhanced gelation and 3D printing performance

Wang, H., Zhu, X., Hou, Y., Wu, C., Miao, Y., Chen, L., Eang, C., Huang, Z., & Jiang, L. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118565 · Cited by 1 · see citing works

Preparation and Stability Study of High Internal Phase Emulsion of Peanut Protein Isolate and Corn Silk Polysaccharide

Wang, S., Zhu, J., Yan, X., Wang, J., Li, X., Xiu, L., & Zheng, M. (2026) · Foods · doi:10.3390/foods15040667 · Cited by 1 · see citing works

Induced electric field glycation: A novel strategy for enhancing soy protein functionality and reducing Maillard byproducts compared to thermal treatment

Li, S., Zhang, M., Li, X., Cui, Q., Cui, Y., & Wang, X. (2026) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2026.104590 · Cited by 1 · see citing works

The Stability and Digestive Characteristics of Soybean Protein Fibril/κ-Carrageenan Composite Gels for Riboflavin Encapsulation

Yang, B., Tang, Y., Xu, T., Dai, S., Fang, Q., Lv, G., Wang, H., & Jiang, L. (2026) · Foods · doi:10.3390/foods15091491 · Cited by 1 · see citing works

Structural and functional characterization of duckweed protein-maltodextrin conjugates and their application in oleogels for low-fat mimetic food materials

Jang, Y., Said, N. S., & Lee, W. (2026) · European Food Research and Technology · doi:10.1007/s00217-026-05131-7 · Cited by 1 · see citing works

Controlled Maillard glycation enhances emulsifying performance of plant proteins: Insights from quinoa protein–xylose conjugates

Yan, J., Zhou, X., Wang, Y., Adhikari, B., Zhang, W., & Zhang, Z. (2026) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2026.104615 · Cited by 1 · see citing works

Soy Protein Isolate–Sodium Alginate Composite Particles for Stabilization of High Internal Phase Pickering Emulsions: Structural Characterization and Stabilization Mechanisms

Yin, Y., Li, Y., Li, N., Zhang, H., & Peng, X. (2026) · Molecules · doi:10.3390/molecules31101660 · Cited by 1 · see citing works

Molecular flexibility of plant proteins: Multi-scale characterization, regulatory strategies, and functional implications

Lian, Z., Yang, S., Tang, Y., Pi, X., Wang, H., Tong, X., & Jiang, L. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.105905 · Cited by 1 · 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

Effects of papain enzymolysis on the functional properties, stability and sensory quality of soymilk after thermally steamed treatmentPreprint

Sun, F., Jin, Y., Liu, M., Zhou, L., Sun, Y., Han, C., Guo, Z., Liu, Y., & Wang, Z. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5492323

Structure, 3D printing and curcumin delivery of egg yolk sphere gels: Noncovalent modification of sodium alginate

Liu, Y., Meng, D., Ju, X., Zhang, H., Xu, L., Li, H., Xia, N., Ghamry, M., & Rayan, A. M. (2026) · Colloids and Surfaces A Physicochemical and Engineering Aspects · doi:10.1016/j.colsurfa.2026.140091

Improvement of probiotic tolerance to hyperosmotic environments by whey protein-citrus pectin conjugate: effect on the physicochemical, structural, survival of probiotic microencapsulation

Lu, X., Zhang, N., Chen, J., Li, X., Zheng, S., Liu, F., Ban, Q., & Meng, X. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118988

Insights into the synergistic mechanism of enzymatic hydrolysis and TGase-mediated glycosylation of whey protein isolate: Structure, physicochemical and functional properties

Li, X., Jiang, Y., & Shi, J. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.149135

Development and characterization of yeast protein-based fibers prepared by wet-spinning and meat analogues assembled from them

Song, Q., Yang, X., Zhou, H., Liang, H., Li, B., & Li, J. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112814

Glycosylation of oyster peptides generates supramolecular assembly of glycopeptides to relieve DSS-induced colitis

Feng, J., Lv, X., Cao, W., & Wang, Z. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.152688

A Comprehensive Review of Glycation on Food Quality Involved Allergenicity Reduction and Functionality Improvement: Mechanisms, Influence Factor, Application, and Future Direction

Ren, S., Zhang, T., Li, B., Bo, C., Che, J., Yi, H., Zhang, B., & Pi, X. (2026) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6c05058

Change of physicochemical, structural and functional properties of pumpkin seed protein via enzymolysis by proteinase K and trypsin

Kong, H., & Luo, X. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.150562

Underlying mechanism of enzymatic deamidation combined with glycosylation on the behaviour of rice protein emulsion gel under different degrees of deamidation: Focus on protein structural changes, interfacial behavior and emulsion characterization

Sun, F., Zhang, S., Lv, C., & Wang, Z. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113228

Inspired by mussels, a rigid-flexible dual-network structure was constructed to prepare a bio-based adhesive with high strength and mold resistance properties

Ren, H., Mao, Y., Wang, Y., Yang, W., Xu, B., Zhu, Y., Jin, G., Zhang, X., & Xu, Y. (2026) · Colloids and Surfaces A Physicochemical and Engineering Aspects · doi:10.1016/j.colsurfa.2026.141790

Engineering soybean matrix structure: The regulatory role of carbohydrate architecture in protein assembly, nutrient fate, and bioaccessibility

Nassarawa, S. S., Meng, L., Nasiru, M. M., Zhang, Y., Rahman, A., Zulqarnain, M., Nayik, G. A., & Zheng, N. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.106085

Engineering a Galactosylated Zein-Orientin Nanoplatform for NAFLD Alleviation via Lipid Metabolic Modulation and Gut Microbiota Remodeling

Lan, Y., Jin, G., Lei, X., Zhao, J., Lei, L., Ran, Y., & Ming, J. (2026) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6c06959

Tailoring the spatial conformation of soy protein isolate fibrils via non-covalent carboxymethyl cellulose complexation: From structural evolution to enhanced thermal stability

Tan, X., Liu, C., Yang, W., 焦, 培., & Teng, F. (2026) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2026.125990

Fabrication of composite gels based on soy protein isolate and κ‐carrageenan and delivery of riboflavin: insights into microstructure, gel properties and digestive characteristics

Tan, X., Song, Y., Shang, B., Geng, M., & Teng, F. (2025) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.14163 · Cited by 5 · see citing works

The Stability and Digestive Characteristics of Soybean Protein Fibril/κ-Carrageenan Composite Gels for Riboflavin Encapsulation

Yang, B., Tang, Y., Xu, T., Dai, S., Fang, Q., Lv, G., Wang, H., & Jiang, L. (2026) · Foods · doi:10.3390/foods15091491 · Cited by 1 · see citing works

Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates

Zhao, C., Chu, Z., Mao, Y., Xu, Y., Fei, P., Zhang, H., Xu, X., Wu, Y., Zheng, M., & Liu, J. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108408 · Cited by 140 · see citing works

The rheological characteristics of soy protein isolate-glucose conjugate gel during simulated gastrointestinal digestion

Liu, F., Feng, S., Guo, Y., Li, Z., Chen, L.-C., Handa, A., & Zhang, Y. (2021) · Food Structure · doi:10.1016/j.foostr.2021.100210 · Cited by 30 · see citing works

Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality

Lavaei, Y., Varidi, M., & Nooshkam, M. (2022) · Food Chemistry X · doi:10.1016/j.fochx.2022.100408 · Cited by 51 · see citing works