Enzymatic modification of oilseed proteins for improved functional properties

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Lei, S., & Xiong, Y. L. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.05.022 · Cited by 872 · see citing works

Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate

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Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

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Sunflower proteins: overview of their physicochemical, structural and functional properties

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Recent approaches in physical modification of protein functionality

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Oilseeds beyond oil: Press cakes and meals supplying global protein requirements

Arrutia, F., Binner, E. R., Williams, P. A., & Waldron, K. W. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.03.044 · Cited by 270 · see citing works

Hydrolysis of rapeseed protein isolates: Kinetics, characterization and functional properties of hydrolysates

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Canola/rapeseed protein – nutritional value, functionality and food application: a review

Chmielewska, A., Kozłowska, M., Rachwał, D., Wnukowski, P., Amarowicz, R., Nebesny, E., & Rosicka‐Kaczmarek, J. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1809342 · Cited by 218 · see citing works

Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

Zhang, X., Wang, Q., Liu, Z., Zhi, L., Jiao, B., Hu, H., Ma, X., Agyei, D., & Shi, A. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109008 · Cited by 212 · see citing works

High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure

Zhang, J., Chen, Q., Liu, L., Zhang, Y., He, N., & Wang, Q. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106346 · Cited by 160 · see citing works

Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel

Zhang, P., Tan, H., Feng, S., Xu, Q., Zheng, T., Zhou, M., Chu, X., Huang, X., Lu, X., Pan, S., et al. (2015) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2015.10.014 · Cited by 153 · see citing works

Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin

Xiang, H., Sun‐Waterhouse, D., Cui, C., Wang, W., & Dong, K. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.06.059 · Cited by 150 · see citing works

Effects of Microfluidization Treatment and Transglutaminase Cross-Linking on Physicochemical, Functional, and Conformational Properties of Peanut Protein Isolate

Hu, X., Zhao, M., Sun, W., Zhao, G., & Ren, J. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf201781z · Cited by 146 · see citing works

Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review

Zhang, M., Wang, O., Cai, S., Zhao, L., & Zhao, L. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113061 · Cited by 133 · see citing works

Enzymatic and chemical modification of zein for food application

Glušac, J., & Fishman, A. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.04.024 · Cited by 132 · see citing works

Mechanism study of dual-frequency ultrasound assisted enzymolysis on rapeseed protein by immobilized Alcalase

Wang, B., Meng, T., Ma, H., Zhang, Y., Li, Y., Jin, J., & Ye, X. P. (2016) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2016.03.023 · Cited by 127 · see citing works

Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications

Chen, X., Fu, W., Luo, Y., Cui, C., Suppavorasatit, I., & Liang, L. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12759 · Cited by 126 · see citing works

Influence of the Degree of Hydrolysis on Functional Properties and Antioxidant Activity of Enzymatic Soybean Protein Hydrolysates

Islam, M., Huang, Y., Islam, M. S., Fan, B., Tong, L., & Wang, L. (2022) · Molecules · doi:10.3390/molecules27186110 · Cited by 124 · see citing works

Physicochemical properties and aroma profiles of flaxseed proteins extracted from whole flaxseed and flaxseed meal

Lan, Y., Ohm, J., Chen, B., & Rao, J. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105731 · Cited by 122 · see citing works

Sunflower protein isolates-composition, extraction and functional properties

Kaur, R., & Ghoshal, G. (2022) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2022.102725 · Cited by 121 · see citing works

Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide

Lopes‐da‐Silva, J. A., & Monteiro, S. R. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.05.039 · Cited by 120 · see citing works

Changes in functionalities, conformational characteristics and antioxidative capacities of sunflower protein by controlled enzymolysis and ultrasonication action

Dabbour, M., He, R., Mintah, B. K., Xiang, J., & Ma, H. (2019) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2019.104625 · Cited by 104 · see citing works

Sunflower meal/cake as a sustainable protein source for global food demand: Towards a zero-hunger world

Hadidi, M., Aghababaei, F., & McClements, D. J. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109329 · Cited by 104 · see citing works

Rapeseed proteins for technical applications: Processing, isolation, modification and functional properties – A review

Fetzer, A., Müller, K., Schmid, M., & Eisner, P. (2020) · Industrial Crops and Products · doi:10.1016/j.indcrop.2020.112986 · Cited by 103 · see citing works

Enzymatic modification of sesame seed protein, sourced from waste resource for nutraceutical application

Chatterjee, R., Dey, T. K., Ghosh, M., & Dhar, P. (2015) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2015.01.007 · Cited by 101 · see citing works

Physicochemical and bio-functional properties of walnut proteins as affected by trypsin-mediated hydrolysis

Moghadam, M. R. F., Salami, M., Mohammadian, M., Emam‐Djomeh, Z., Jahanbani, R., & Moosavi‐Movahedi, A. A. (2020) · Food Bioscience · doi:10.1016/j.fbio.2020.100611 · Cited by 97 · see citing works

Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties

Huang, Z., Qu, Y., Hua, X., Wang, F., Jia, X. T., & Yin, L. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.125862 · Cited by 94 · see citing works

Improvement of the encapsulation capacity and emulsifying properties of soy protein isolate through controlled enzymatic hydrolysis

Lv, Y., Chen, L., Liu, F., Xu, F., & Zhong, F. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108444 · Cited by 89 · see citing works

Effects of proteolysis and transglutaminase crosslinking on physicochemical characteristics of walnut protein isolate

Shi, A.-M., Jiao, B., Liu, H., Song, Z., Shen, M.-J., Feng, X., Hu, H., Liu, L., Faisal, S., Wang, Q., et al. (2018) · LWT · doi:10.1016/j.lwt.2018.07.043 · Cited by 81 · see citing works

Limited hydrolysis of dehulled walnut (Juglans regia L.) proteins using trypsin: Functional properties and structural characteristics

Jin, F., Wang, Y., Tang, H., Regenstein, J. M., & Wang, F. (2020) · LWT · doi:10.1016/j.lwt.2020.110035 · Cited by 80 · see citing works

Extraction of protein from sesame meal: Impact of deep eutectic solvents on protein structure and functionality

Cao, P.-H., Zhang, C., Ma, Y., Yu, Y.-M., Liu, H., Wang, X., & Zheng, Y. (2023) · LWT · doi:10.1016/j.lwt.2023.115366 · Cited by 74 · see citing works

High pressure processing assisted enzymatic hydrolysis – An innovative approach for the reduction of soy immunoreactivity

Meinlschmidt, P., Brode, V., Sevenich, R., Ueberham, E., Schweiggert‐Weisz, U., Lehmann, J., Rauh, C., Knorr, D., & Eisner, P. (2016) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2016.06.022 · Cited by 67 · see citing works

Effect of hydrolysis on the emulsification and antioxidant properties of plant-sourced proteins

Wang, Y., Li, Z., Li, H., & Selomulya, C. (2022) · Current Opinion in Food Science · doi:10.1016/j.cofs.2022.100949 · Cited by 64 · see citing works

Improved enzymatic accessibility of peanut protein isolate pre-treated using thermosonication

Chen, L., Ettelaie, R., & Akhtar, M. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.02.050 · Cited by 63 · see citing works

Impact of protein network restructured with soy protein and transglutaminase on the structural and functional characteristics of whole-grain highland barley noodle

Zhu, J., Liu, Z., Chen, L., & Zheng, B. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107909 · Cited by 61 · see citing works

Protein from rapeseed for food applications: Extraction, sensory quality, functional and nutritional properties

Zhang, R., Fang, X., Feng, Z., Chen, M., Qiu, X., Sun, J., Wu, M., & He, J. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.138109 · Cited by 61 · see citing works

Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking

Chen, L., Chen, J., Yu, L., Wu, K., & Zhao, M. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.11.002 · Cited by 55 · see citing works

Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins

Jukkola, A., Partanen, R., Xiang, W., Heino, A., & Rojas, O. J. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.03.005 · Cited by 49 · see citing works

Formation of a transparent soy protein hydrogel: Controlled thermal aggregation of protein using glutaminase

Li, T., Yang, Y.-Q., Lv, D.-Y., Wang, G.-S., Guo, J., Wan, Z., & Yang, X.-Q. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110202 · Cited by 49 · see citing works

Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase

Wu, S.-H., Xia, J., Wei, Z.-X., Sun, W., Zhang, X.-M., & Xiang, N. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108627 · Cited by 47 · see citing works

Functional, structural properties and interaction mechanism of soy protein isolate nanoparticles modified by high-performance protein-glutaminase

Zheng, N., Long, M., Zhang, Z., Osire, T., Zan, Q., Zhou, H., Du, S., & Xia, X. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108594 · Cited by 46 · see citing works

Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients

Mookerjee, A., & Tanaka, T. (2022) · Current Opinion in Food Science · doi:10.1016/j.cofs.2022.100974 · Cited by 43 · see citing works

Improving freeze–thaw stability of soy protein isolate-glucosamine emulsion by transglutaminase glycosylation

Zhang, A., Cui, Q., Zhou, M., Wang, X., & Zhao, X. (2021) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2021.04.014 · Cited by 42 · see citing works

Functional Proteins from Biovalorization of Peanut Meal: Advances in Process Technology and Applications

Hariharan, S., Patti, A. F., & Arora, A. (2023) · Plant Foods for Human Nutrition · doi:10.1007/s11130-022-01040-8 · Cited by 42 · see citing works

Advanced Insights into Walnut Protein: Structure, Physiochemical Properties and Applications

Zhao, Y., He, W., Zhao, S., Jiao, T., Hu, H., Li, J., Zhang, L., & Zang, J. (2023) · Foods · doi:10.3390/foods12193603 · Cited by 41 · see citing works

Improving the in vitro digestibility of rapeseed albumins resistant to gastrointestinal proteolysis while preserving the functional properties using enzymatic hydrolysis.

Beaubier, S., Pineda-Vadillo, C., Mesieres, O., Framboisier, X., Galet, O., & Kapel, R. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.135132 · Cited by 38 · see citing works

Selective proteolysis of β-conglycinin as a tool to increase air-water interface and foam stabilising properties of soy proteins

Xia, W., Botma, T. E., Sagis, L. M. C., & Yang, J. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107726 · Cited by 37 · see citing works

Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin

Isaschar-Ovdat, S., Rosenberg, M., Lesmes, U., & Fishman, A. (2014) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.07.007 · Cited by 35 · see citing works

Effect of transglutaminase on gelation and functional proteins of mung bean protein isolate

Vijayan, P., Song, Z., Toy, J. Y. H., Yu, L. L., & Huang, D. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139590 · Cited by 35 · 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

A Rational Approach for the Production of Highly Soluble and Functional Sunflower Protein Hydrolysates

Beaubier, S., Albe-Slabi, S., Aymes, A., Bianeis, M., Galet, O., & Kapel, R. (2021) · Foods · doi:10.3390/foods10030664 · Cited by 34 · see citing works

A review on the utilization of flaxseed protein as interfacial stabilizers for food applications

Peng, D., Ye, J., Jin, W., Yang, J., Geng, F., & Deng, Q. (2022) · Journal of the American Oil Chemists Society · doi:10.1002/aocs.12621 · Cited by 33 · see citing works

Structural characteristics and functional properties of walnut glutelin as hydrolyzed: effect of enzymatic modification

Sun, Q., Feei, Z., Zhang, H., Ma, S., & Kong, L. (2019) · International Journal of Food Properties · doi:10.1080/10942912.2019.1579738 · Cited by 33 · see citing works

Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels

Jiang, S., Zhang, J., Li, S., & Zhang, C. (2020) · International Journal of Food Engineering · doi:10.1515/ijfe-2018-0356 · Cited by 33 · see citing works

The effect of limited proteolysis on canola protein gelation

Pinterits, A., & Arntfield, S. D. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.07.025 · Cited by 33 · see citing works

Combined effects of ionic strength and enzymatic pre-treatment in thermal gelation of peanut proteins extracts

Basse, B., Bosc, V., Saiter, J., Chan-Huot, M., Dupas, J., Maillard, M., & Menut, P. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109362 · Cited by 31 · see citing works

Characterization of high internal phase emulsions stabilized by protein glutaminase-deamidated wheat gluten

Ma, S., Liu, X., Zhou, J., Sun, Y., Zhang, G., Li, J., & Du, G. (2023) · LWT · doi:10.1016/j.lwt.2023.114622 · Cited by 30 · 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

INFLUENCE OF ENZYMATIC HYDROLYSIS ON THE FUNCTIONAL PROPERTIES OF SESAME CAKE PROTEIN

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Effect of Hydrolysis Degree on Structural and Interfacial Properties of Sunflower Protein Isolates

Ren, J., Song, C.-L., Zhang, H., Kopparapu, N. K., & Zheng, X.-Q. (2016) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.13092 · Cited by 28 · see citing works

Machine learning modeling and prediction of peanut protein content based on spectral images and stoichiometry

Zhou, M., Wang, L., Wu, H., Li, Q., Li, M., Zhang, Z., Zhao, Y., Lu, Z., & Zou, Z. (2022) · LWT · doi:10.1016/j.lwt.2022.114015 · Cited by 28 · see citing works

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

Mu, D., Li, H., Li, X., Zhu, J., Qiao, M., Wu, X., Luo, S., Yang, P., Zhao, Y., Liu, F., et al. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.14386 · Cited by 26 · see citing works

Analysis of structural, functional properties and interaction mechanism of soy protein gel induced by high-performance microbial transglutaminase

Deng, Y., Gao, L., Zhang, Z., Guan, Z., Zheng, N., Wei, P., Du, S., Wang, Y., Li, Z., Cai, Y., et al. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111170 · Cited by 26 · see citing works

Enzyme‐catalyzed acylation improves gel properties of rapeseed protein isolate

Chen, C., Zhang, C., Zhang, R., Ju, X., He, R., & Wang, Z. (2020) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10457 · Cited by 25 · see citing works

TGase-induced glycosylated soy protein products with limited enzymatic hydrolysis showed enhanced foaming property

Song, C., Sun, X., Yang, J., Ren, J., Vardhanabhuti, B., Liu, X., & Fu, Y. (2021) · European Food Research and Technology · doi:10.1007/s00217-021-03815-w · Cited by 25 · see citing works

Functional properties of enzymatically modified high-protein sesame meal extracts as a natural food emulsifier

Noh, J.-M., Rho, S., & Kim, Y. (2025) · LWT · doi:10.1016/j.lwt.2025.117434 · Cited by 25 · see citing works

Investigating the physicochemical properties and air-water interface adsorption behavior of transglutaminase-crosslinking rapeseed protein isolate.

Lu, S.-S., Xiong, W.-F., Yao, Y., Zhang, J., & Wang, L. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113505 · Cited by 25 · see citing works

Impacts of soy protein isolate hydrolysates on gel properties of high-protein soy yogurt

Li, Z., Xie, A., Yan, Y., Piao, C., Lan, A., Wang, S., Wu, J., & Fang, X. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144759 · Cited by 24 · see citing works

Hydrolyzing behaviors of endogenous proteases on proteins in sesame milk and application for producing low-phytate sesame protein hydrolysate

Chen, Y., Liao, X., Zhang, C., Kong, X., & Hua, Y. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132617 · Cited by 23 · see citing works

Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions

Qiu, C., Hu, X., Li, L., Yang, X., Zhao, M., & Ren, J. (2016) · European Food Research and Technology · doi:10.1007/s00217-016-2804-z · Cited by 23 · see citing works

Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates

Alashi, A. M., BLANCHARD, C. L., Mailer, R. J., Agboola, S. O., Mawson, A. J., & Aluko, R. E. (2018) · International Journal of Food Science & Technology · doi:10.1111/ijfs.13823 · Cited by 23 · see citing works

Comparative study of physicochemical and structural properties of plant proteins hydrolyzed by different

Liu, C., Li, M., Zhang, W., Chen, Y., Chen, J., & Wu, X. (2024) · LWT · doi:10.1016/j.lwt.2024.116956 · Cited by 23 · see citing works

New insights into altering the structures and improving the functional properties of walnut protein: Synergistic high-pressure homogenization/limited enzymatic hydrolysis

Yang, L., Zhu, W., Ding, Y., & Zhuang, Y. (2025) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2025.104018 · Cited by 23 · see citing works

Papain immobilization on interconnected-porous chitosan macroparticles: Application in controllable hydrolysis of egg white for foamability improvement

Liu, Y., Wang, K., Zheng, H., Ma, M., Li, S., & Ma, L. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108551 · Cited by 23 · see citing works

Transglutaminase-Catalyzed Glycosylation Improved Physicochemical and Functional Properties of Lentinus edodes Protein Fraction

Wu, S., Han, W., Cheng, Y., Yun, S., Chang, M., Cheng, F., Cao, J., & Feng, C. (2023) · Foods · doi:10.3390/foods12091849 · Cited by 23 · see citing works

l-Glutamine-, peptidyl- and protein-glutaminases: structural features and applications in the food industry

Martínez, Y. B., Ferreira, F. V., & Musumeci, M. A. (2022) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-022-03391-5 · Cited by 22 · 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

Recent advances, challenges and functional applications of protein glycosylation modification in food industry

Hu, S., Wang, B., Zeng, R., Luo, Q., Zhao, P., Bai, T., Cheng, J., & Zhang, J. (2024) · International Journal of Food Science & Technology · doi:10.1111/ijfs.17206 · Cited by 21 · see citing works

Effect of different enzyme pretreatment on the formation and gel properties of soy protein nanofibrils

Xu, X., Zhao, H., Yuan, B., Yan, S., & Li, Y. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.105910 · Cited by 20 · see citing works

Thermal Gelation of Trypsin Hydrolysates of Sunflower Proteins: Effect of pH, Protein Concentration, and Hydrolysis Degree

Sanchez, A. C., & Burgos, J. (1996) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf960047x · Cited by 19 · see citing works

Sesame Seed Meal as a Sustainable Source of High‐Quality Plant‐Based Proteins: Delineating Recent Advances in the Preparation, Composition, Techno‐Functionalities, and Food Industry Applications

Eze, F. N., Muangrat, R., Jirarattanarangsri, W., Siriwoharn, T., & Chalermchat, Y. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70188 · Cited by 18 · see citing works

Flaxseed Proteins (Linum usitassimum): Thermal, Functional and Spectroscopic Characterization

Kajla, P., Goyal, N., Bangar, S. P., Chaudhary, V., & Lorenzo, J. M. (2022) · Food Analytical Methods · doi:10.1007/s12161-022-02438-5 · Cited by 17 · see citing works

Cold gelation of canola protein isolate and canola protein hydrolysates

Lerch, N. L., Vahedifar, A., Weiß, J., & Wu, J. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.109840 · Cited by 17 · see citing works

The effects of sesame protein isolate and transglutaminase enzyme on the quality characteristics of gluten-free batter and cake

Monfared, M. R., Nouri, L., & Nafchi, A. M. (2023) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-023-01975-9 · Cited by 14 · see citing works

Structural and textural properties of walnut protein gels induced by ultrasound and transglutaminase: encapsulation and release of tea polyphenols

Pei, S., Wang, Y., Zhang, Y., & Wang, F. (2023) · Journal of Food Science and Technology · doi:10.1007/s13197-023-05756-6 · Cited by 12 · see citing works

Protein engineering, expression optimization, and application of alkaline protease from Alkalihalobacillus clausii FYX

Fu, Y., Rao, Y., Liao, Y., Zhang, Q., Ma, X., Cai, D., & Chen, S. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.141891 · Cited by 12 · see citing works

Reducing the Bitterness of Rapeseed Protein: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms

Spaccasassi, A., Walser, C., Nisov, A., Sözer, N., Frank, O., Dawid, C., & Hofmann, T. F. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.4c10442 · Cited by 11 · see citing works

Effect of Trypsin on Antioxidant Activity and Gel-Rheology of Flaxseed Protein

Chang, Y., Bi, C., Wang, L., Li, D., Adhikari, B., & Chen, X. D. (2016) · International Journal of Food Engineering · doi:10.1515/ijfe-2016-0168 · Cited by 9 · see citing works

Transglutaminase-enhanced walnut protein isolate gels: Synergistic effects of double modification on gelation and riboflavin encapsulation

Wang, M., Chen, R., Wu, L., Jin, F., & Wang, F. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144247 · Cited by 8 · see citing works

Pepsin-Assisted Transglutaminase Modification of Functional Properties of a Protein Isolate Obtained from Industrial Sunflower Meal

Ivanova, P., Chalova, V. I., Kalaydzhiev, H. R., Perifanova-Nemska, M., Rustad, T., & Koleva, L. (2017) · Food Technology and Biotechnology · doi:10.17113/ftb.55.03.17.5061 · Cited by 5 · see citing works

Partial hydrolyzed protein as an alternative stabilizer for peanut (Arachis hypogaea) butter

Thongkong, S., Rakairyatham, K., Tangjaidee, P., Unban, K., Klangpetch, W., Phimolsiripol, Y., Rachtanapun, P., Rawdkuen, S., Singh, J., Kaur, L., et al. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.102671 · Cited by 2 · 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

Application of Biomacromolecules in the Creation of Next-Generation Plant-Based Foods Designed for Improved Health and Sustainability

Ryu, J., & McClements, D. J. (2026) · Biomacromolecules · doi:10.1021/acs.biomac.5c02661 · Cited by 5 · see citing works

Characterization of the water/oil-holding, interfacial, and gelling properties of the fractionated soybean protein products generated in the absence and presence of CaCl2

Liu, H., Li, H.-L., & Zhao, X. (2026) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-026-04324-8 · Cited by 1 · see citing works

Modification of structural and functional properties of camelina protein treated with ultrasound-assisted enzymatic hydrolysis

Li, T., Zhang, C., Ye, J., & Wang, L. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148254

Advancements in the modification of marine shellfish proteins

Sun, N., Miao, Y., Wu, Z., Yu, X., Li, C., Liang, W., Xue, L., Zhao, P., & Zhao, Y. (2026) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-026-04533-1

Nutritional and Functional Potential of Rapeseed and Canola Proteins: Advances in Protein Extraction, Phenolic Removal, and Food Applications

Modi, A., Shrestha, S., Kasapis, S., Dhital, S., & Arora, A. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70648

Dual modification of rice bran protein by enzymatic hydrolysis and tannic acid: Impacts on structural characteristics and emulsifying properties

Zhang, Q., Zhao, Y., Han, S., Liu, B., & Li, Y. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.151278

Recent advances in the modification of soy proteinase: Enzyme types, structural and functional characteristics, and applications in foods

Pei, Y., Yan, S., Liao, Y., Qi, B., Huang, Y., & Li, Y. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116056 · Cited by 14 · see citing works

Research progress of enhancing the functionality of food proteins by enzymatic modification

Wang, J. (2008) · Science and Technology of Food Industry

Functionality of oilseed protein products: A review

Moure, A., Sineiro, J., Domínguez, H., & Parajó, J. (2006) · Food Research International · doi:10.1016/j.foodres.2006.07.002 · Cited by 578 · see citing works

Enzymatic Biotechnology in Modifying the Functional Properties of Plant Proteins

Hartono, A. (2025) · Journal of Food and Agricultural Product · doi:10.32585/jfap.v5i2.7103 · Cited by 1 · see citing works

Research progress in enzymatic modification of soybean protein isolate

Shao-b, L. (2013) · Science and Technology of Food Industry