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• 169. [6.5] Mengya Sun et al."Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt."Food Chemistry-X.2024 Dec;24:101837

• 168. [7.7] Yunhan Duan et al."Effect of epicatechin gallate on the glycosylation of soybean protein isolate-lutein complexes with inulin-type fructans and the protective failure point of glycosylated proteins."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024

• 167. [11] Shuangying Zhu et al."The protective mechanism of soy peptides in enhancing stress resistance of Lacticaseibacillus rhamnosus GG during thermal convective drying."FOOD HYDROCOLLOIDS.2024 Sep;:110661

• 166. [3.3] Xiaoyu Li et al."Unlocking the potential of rice bran oil body as fat replacement in cookies: single and double crosslinked binary emulsion-filled gels based on lutein-loaded rice bran oil body emulsion."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024

• 165. [7.7] Huaxing Xu et al."Polyvinyl alcohol/soybean isolate protein composite pad with enhanced antioxidant and antimicrobial properties induced by novel ternary nanoparticles for fresh pork preservation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oc

• 164. [7.7] Juan Huang et al."Coenzyme Q10-loaded microcapsules stabilized by glyceryl monostearate and soy protein isolates-flaxseed gum: Characterization, in vitro release and digestive behavior."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;278:13468

• 163. [8.5] Jing Pan et al."Incorporation of Polygonatum cyrtonema extracts of NADES into chitosan/soybean isolate protein films: Impact on sweet cherry storage quality."FOOD CHEMISTRY.2024 Aug;:141048

• 162. [8.5] Wenyao Tu et al."Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition."FOOD CHEMISTRY.2025 Jan;462:141004

• 161. [11] Xin Zhang et al."Heteroprotein complex coacervates of soy protein isolate and type-A gelatin: Formation mechanism, structure and rheological properties."FOOD HYDROCOLLOIDS.2025 Jan;158:110533

• 160. [4.2] Xueling Qin et al."Transcriptomic and Metabolomic Analyses of Soybean Protein Isolate on Monascus Pigments and Monacolin K Production."Journal of Fungi.2024 Jul; 10(7): 500

• 159. [5.3] Mingyu He et al."Effects of pH and temperature on the properties of acid-induced commercial soy protein isolate gel."JOURNAL OF MOLECULAR LIQUIDS.2024 Sep;409:125490

• 158. [6] Jizhou Xie et al."Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jul;204:116426

• 157. [7.7] Tian Gong et al."Young apple polyphenols confer excellent physical and oxidative stabilities to soy protein emulsions for effective β-carotene encapsulation and delivery."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Aug;275:133607

• 156. [8.5] Yun Wang et al."High water resistance starch based intelligent label for the freshness monitoring of beverages."FOOD CHEMISTRY.2024 Jul;:140383

• 155. [10.7] Ruihao Niu et al."Co-encapsulation of hydrophilic and hydrophobic bioactives stabilized in nanostarch-assisted emulsion for inner core gel of coaxial 3D printing."CARBOHYDRATE POLYMERS.2024 Nov;343:122499

• 154. [11] Ziao Li et al."Chitosan‒gellan gum polyelectrolyte hydrogel beads containing tea tree oil microcapsules: Preparation, characterization and application."FOOD HYDROCOLLOIDS.2024 Dec;157:110464

• 153. [11] Mengxue Fang et al."Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect."FOOD HYDROCOLLOIDS.2024 Dec;157:110437

• 152. [6.5] Dongjing Wu et al."Tailoring soy protein/corn zein mixture by limited enzymatic hydrolysis to improve digestibility and functionality."Food Chemistry-X.2024 Oct;23:101550

• 151. [7.7] Jiayu Zhang et al."Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECUL

• 150. [7.7] Haozhi Chen et al."Enhancing rheology and reducing lipid digestion of oil-in-water emulsions using controlled aggregation and heteroaggregation of soybean protein isolate-peach gum microspheres."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jun;

• 149. [8.5] Jing Liu et al."Effect of camellia oil body-based oleogels on the film-forming properties of soy protein isolate."FOOD CHEMISTRY.2024 Nov;458:140282

• 148. [IF=5.2] Lijia Li et al."Interpenetrating network based on soybean protein isolate and carboxymethyl chitosan: Investigation of intermolecular reaction mechanism, physicochemical stability and in vitro release properties of the hydrogel."Food Bioscience".2024 Aug;

• 147. [IF=5.5] Yanhong Liu et al."Fabrication of chitosan-based smart film by the O/W emulsion containing curcumin for monitoring pork freshness."JOURNAL OF FOOD ENGINEERING".2024 Oct;379:112115

• 146. [IF=6.3] Yunhan Duan et al."Revealing the mechanism of the lutein protective function of epicatechin-fructan glycosylated soybean protein isolate."Current Research in Food Science".2024 Jan;8:100750

• 145. [IF=8.2] Yuying Ma et al."Preservation of chilled beef using active films based on bacterial cellulose and polyvinyl alcohol with the incorporation of Perilla essential oil Pickering emulsion."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 May;:132118

• 144. [IF=4.1] Jinjiang Wang et al."Enhancing the catalytic efficiency of M32 carboxypeptidase by semi-rational design and its applications in food taste improvement."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Apr;:

• 143. [IF=4.1] Qiuyu Wang et al."Stability mechanism of Monascus pigment–soy protein isolate–maltodextrin complex."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Apr;:

• 142. [IF=5.9] Longwei Jiang et al."Development, characterization and application of colorimetric active packaging based on soy protein isolate, trehalose and Oxalis triangularis extract."INDUSTRIAL CROPS AND PRODUCTS".2024 Jul;213:118456

• 141. [IF=6.1] Wei Wang et al."Comparison of Alternative Protein Hydrogels for Delivering Myricetin: Interaction Mechanism and Stability Evaluation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX

• 140. [IF=8.1] Xiao Guo et al."Effects of molecular structure and charge state on the foaming and emulsifying properties of Spirulina protein isolates."FOOD RESEARCH INTERNATIONAL".2024 Apr;:114407

• 139. [IF=10.7] Jin Xie et al."Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels."FOOD HYDROCOLLOIDS".2024 Sep;154:110130

• 138. [IF=10.7] Xiangxin Liao et al."Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction."FOOD HYDROCOLLOIDS".2024 Sep;154:110109

• 137. [IF=5.2] Ao Huang et al."Formation of protein-dextran conjugates to prepare nanoemulsions: Storage stability and interfacial behavior."Food Bioscience".2024 Jun;59:103906

• 136. [IF=5.2] Yawen Chen et al."Regulation of myogenic differentiation of myoblasts by groove structure for the design of cell culture meat scaffolds."Food Bioscience".2024 Jun;59:103819

• 135. [IF=8.8] Yicheng Ding et al."Quality and flavor development of solid-state fermented surimi with Actinomucor elegans: A perspective on the impacts of carbon and nitrogen sources."FOOD CHEMISTRY".2024 Jul;447:139053

• 134. [IF=8.2] Zexue Lin et al."Changing the ionic strength can regulate the resistant starch content of binary complex including starch and protein or its hydrolysates."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Mar;262:129992

• 133. [IF=8.4] Yuxuan Mao et al."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."ULTRASONICS SONOCHEMISTRY"

• 132. [IF=8.8] Chenping Zhang et al."Characteristics of meat flavoring prepared using hydrolyzed plant protein mix by three different heating processes."FOOD CHEMISTRY".2024 Jul;446:138853

• 131. [IF=8.8] Liping Feng et al."Role of pectin in the delivery of β-carotene embedded in interpenetrating emulsion-filled gels made with soy protein isolate."FOOD CHEMISTRY".2024 Jul;446:138797

• 130. [IF=10.7] Jian Wang et al."Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides."FOOD HYDROCOLLOIDS".2024 Aug;153:109942

• 129. [IF=11.2] Qianxin Zhou et al."Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals."CARBOHYDRATE POLYMERS".2024 May;332:121919

• 128. [IF=8.8] Qian-Da Xu et al."Establishing a novel ternary complex of soybean protein isolated-tannic acid-magnesium ion and its properties."FOOD CHEMISTRY".2024 Jul;446:138861

• 127. [IF=3.8] Mohammed Mansour et al."Binding interaction between soy protein nanogel and red raspberry anthocyanin in acidic media: spectroscopic characterization and molecular docking analysis."JOURNAL OF MOLECULAR STRUCTURE.2024 Jan;:137681

• 126. [IF=3.9] Jin Xie et al."Characterization of fruit pulp-soy protein isolate (SPI) complexes: Effect of superfine grinding."JOURNAL OF FOOD SCIENCE.2024 Jan;:

• 125. [IF=10.7] Xiaoying Zhang et al."Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates."FOOD HYDROCOLLOIDS.2024 Jun;151:109801

• 124. [IF=10.7] Jieqiong Lin et al."Effect of cellulose nanofibrils on stability and digestive properties of legume protein-based emulsions."FOOD HYDROCOLLOIDS.2024 Jun;151:109779

• 123. [IF=10.7] Xumei Feng et al."Revealing the interaction mechanism and emulsion properties of carboxymethyl cellulose on soy protein isolate at different pH."FOOD HYDROCOLLOIDS.2024 May;150:109739

• 122. [IF=4] Liu Shaoli et al."Preparation and investigation of the processing characteristics of transglutaminase cross-linked soy protein isolate–whey protein polymer."Biomass Conversion and Biorefinery.2023 Dec;:1-11

• 121. [IF=5.2] Tian Gao et al."Co-Delivery System of Vitamin B12 and Vitamin E Using a Binary W/O/W Emulsion Based on Soybean Isolate Protein–Xanthan Gum/Carrageenan: Emulsification Properties, Rheological Properties, Structure, Stability, and Digestive Characteristics."

• 120. [IF=8.2] Kaiyue Wang et al."Preparation and characterization of active films based on oregano essential oil microcapsules/soybean protein isolate/sodium carboxymethyl cellulose."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Feb;258:128985

• 119. [IF=8.2] Mengqian Xiang et al."Including protein hydrolysates during thermal processing mitigates the starch digestion of resulted starch-based binary matrix."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Feb;258:128976

• 118. [IF=10.7] Zejun Chu et al."Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin."FOOD HYDROCOLLOIDS.2024 May;150:109719

• 117. [IF=10.7] Dongling Qiao et al."Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system."FOOD HYDROCOLLOIDS.2023 Dec;:109608

• 116. [IF=6.1] Li Guanghui et al."Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions."Food Chemistry-X.2023 Dec;20:100982

• 115. [IF=8.2] Zhijie Zhu et al."The anti-digestibility mechanism of soy protein isolate hydrolysate on natural starches with different crystal types."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;255:128213

• 114. [IF=8.2] Fuwei Sun et al."Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;2

• 113. [IF=8.1] Kunpeng Xiao et al."Investigation of 3D printing product of powder-based white mushroom incorporated with soybean protein isolate as dysphagia diet."FOOD RESEARCH INTERNATIONAL.2024 Jan;175:113760

• 112. [IF=4.7] Yu Xiao et al."Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties."Food Structure-Netherlands.2024 Jan;39:100357

• 111. [IF=3.9] Chunlan Zhang et al."Modulation of physicochemical properties of lipid droplets using soy protein isolate and lactoferrin interfacial coatings."Food Science & Nutrition.2023 Oct;:

• 110. [IF=6] Hui-Hui Gao et al."Interaction between Chinese quince fruit proanthocyanidins and soy protein isolate: Effects on physical and oxidative stability of oil-in-water emulsions."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Oct;:115484

• 109. [IF=8.1] Cuihong Dai et al."Enrichment of resistant starch in starch-protein hydrolysate binary matrix by modulating pH during thermal processing."FOOD RESEARCH INTERNATIONAL.2023 Dec;174:113602

• 108. [IF=8.2] Yuxuan Mao et al."Transglutaminase-induced soybean protein isolate cold-set gels treated with combination of ultrasound and high pressure: Physicochemical properties and structural characterization."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 D

• 107. [IF=8.2] Shi-Yong Liu et al."Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.10.1016/j.ijbiomac.2023.127092

• 106. [IF=8.2] Yuqing Duan et al."Effects of different sources of proteins on the formation of starch-lipid-protein complexes."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.10.1016/j.ijbiomac.2023.126853

• 105. [IF=8.8] Xianlong Zhang et al."A bifunctional core–shell gold@Prussian blue nanozyme enabling dual-readout microfluidic immunoassay of food allergic protein."FOOD CHEMISTRY.10.1016/j.foodchem.2023.137455

• 104. [IF=8.8] Mingyu He et al."Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties."FOOD CHEMISTRY.10.1016/j.foodchem.2023.137433

• 103. [IF=11.2] Qin Zhang et al."Chitin nanocrystals as natural gel modifier for yielding stronger acid-induced soy protein isolate gel."CARBOHYDRATE POLYMERS.10.1016/j.carbpol.2023.121446

• 102. [IF=5.9] Xiaokun Han et al."Phytic acid modified soy protein isolate/chitosan film: A multi-functional and degradable bio-based composite material for fire alarm sensor."POLYMER DEGRADATION AND STABILITY.2023 Oct;216:110505

• 101. [IF=8.2] Qiuyun Hu et al."ε-Polylysine and soybean protein isolate form nanoscale to microscale electrostatic complexes in solution: properties, interactions and as antimicrobial edible coatings on citrus."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 De

• 100. [IF=8.2] Yinjuan Cao et al."Hydroxypropyl methyl cellulose/soybean protein isolate nanoparticles incorporated broccoli leaf polyphenol to effectively improve the stability of Pickering emulsions."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Oct;250:1262

• 99. [IF=5.2] Ting-Ting Gao et al."Stability and Digestive Properties of a Dual-Protein Emulsion System Based on Soy Protein Isolate and Whey Protein Isolate."Foods.2023 Jan;12(11):2247

• 98. [IF=3.612] Mengjia Ma et al."Precise and efficient HPLC-UV identification of rice glutelin in infant formulas for special medical purposes."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 May;:

• 97. [IF=3.841] Lixia Yuan et al."Binding effects of piceatannol and oxyresveratrol on the structural and functional properties of soy protein isolate."JOURNAL OF MOLECULAR STRUCTURE.2023 Sep;1288:135805

• 96. [IF=4.125] Tonghao Du et al."Application of soy protein isolate-xylose conjugates for improving the viability and stability of probiotics microencapsulated by spray drying."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 May;:

• 95. [IF=4.125] Bin Zhang et al."Exploration of molecular interaction between different plant proteins and 2-pentylfuran: Based on multiple spectroscopy and molecular docking."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Apr;:

• 94. [IF=6.1] Yu Xiao et al."Insights from β-Conglycinin and Glycinin into the Mechanism of Nanoliposome–Soybean Protein Isolate Interactions."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX

• 93. [IF=6] Bowen Jiao et al."Construction and application of the pickering emulsion stabilized by genipin-crosslinked soybean protein isolate-chitooligosaccharide nanoparticle."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jul;184:115019

• 92. [IF=10.7] Mengke Yao et al."Two proteins prepared from defatted Antarctic krill (Euphausia superba) powder: Composition, structure and functional properties."FOOD HYDROCOLLOIDS.2023 Jun;:109009

• 91. [IF=7.675] Wen-Sen He et al."Enhancing the Stability and Bioaccessibility of Tree Peony Seed Oil Using Layer-by-Layer Self-Assembling Bilayer Emulsions."Antioxidants.2023 May;12(5):1128

• 90. [IF=6.443] Chengbin Zhao et al."Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes."Food Chemistry-X.2023 Jun;18:100671

• 89. [IF=9.231] Jiaming Zhang et al."Influence of hemin on structure and emulsifying properties of soybean protein isolate."FOOD CHEMISTRY.2023 Sep;421:136183

• 88. [IF=9.231] Zhi Chao Song et al."Fabrication of a Novel Antioxidant Emulsifier Through Tuning the Molecular Interaction between Soy Protein Isolates and Young Apple Polyphenols."FOOD CHEMISTRY.2023 Apr;:136110

• 87. [5.518] Xiaoyu Li et al."Construction of different properties single and double cross-linked binary emulsion filled gels based on rice bran oil body emulsion."COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS.2023 May;665:131238

• 86. [5.581] Duan Jiangkai et al."Research on Properties of Edible Films Prepared from Zein, Soy Protein Isolate, Wheat Gluten Protein by Adding Beeswax."Food and Bioprocess Technology.2023 Mar;:1-12

• 85. [3.693] Xingxing Lu et al."Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein-loaded emulsion."JOURNAL OF FOOD SCIENCE.2023 Jan;88(2):744-756

• 84. [5.561] Miaomiao Shi et al."Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough."Foods.2023 Jan;12(2):360

• 83. [9.231] Wenhao Li et al."Soy protein isolate-polyguluronate nanoparticles loaded with resveratrol for effective treatment of colitis."FOOD CHEMISTRY.2023 Jan;:135418

• 82. [11.504] Yaqing Xiao et al."Influence mechanism of wheat bran cellulose and cellulose nanocrystals on the storage stability of soy protein isolate films: Conformation modification and molecular interaction perspective."FOOD HYDROCOLLOIDS.2023 May;139:108475

• 81. [11.504] Chengbin Zhao et al."Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates."FOOD HYDROCOLLOIDS.2023 Apr;137:108408

• 80. [5.561] Shu-Fang Li et al."Insights into Protective Effects of Different Synbiotic Microcapsules on the Survival of Lactiplantibacillus plantarum by Electrospraying."Foods.2022 Jan;11(23):3872

• 79. [6.317] Zhongxin Li et al."Duodenal infusion of soy protein hydrolysate activates cAMP signaling and hypothalamic neurotransmitter synthesis in pigs."Food & Function.2022 Nov;:

• 78. [IF=8.025] Linlin Wang et al."Chitosan and chitosan oligosaccharide influence digestibility of whey protein isolate through electrostatic interaction."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2022 Dec;222:1443

• 77. [IF=4.125] Mengdie Yang et al."Application of definitive screening design to optimization of the protein extraction and functional properties of proteins in Auricularia auricula."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2022 Sep;:

• 76. [IF=5.561] Menghan Fu et al."Research on the Properties of Zein, Soy Protein Isolate, and Wheat Gluten Protein-Based Films Containing Cellulose Nanocrystals."Foods.2022 Jan;11(19):3010

• 75. [IF=6.056] Zhijie Zhu et al."Effects of soy protein isolate hydrolysate on physicochemical properties and in vitro digestibility of corn starch with various amylose contents."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Nov;169:114043

• 74. [IF=6.449] Aoqi Zhang et al."Natural surfactant used as an additive in the homogenate-ultrasound-synergistic extraction of regaloside A and polysaccharides from Lilium lancifolium bulbs using Doehlert matrix design."INDUSTRIAL CROPS AND PRODUCTS.2022 Nov;188:115689

• 73. [IF=11.504] Qin Zhang et al."Incorporating chitin nanocrystal yields stronger soy protein gel: Insights into linear and nonlinear rheological behaviors by oscillatory shear tests."FOOD HYDROCOLLOIDS.2023 Feb;135:108177

• 72. [IF=6.064] Hao Chen et al."Overexpression of Bacillus circulans alkaline protease in Bacillus subtilis and its potential application for recovery of protein from soybean dregs.."Frontiers in Microbiology.2022 Aug;13:968439-968439

• 71. [IF=6.269] Zexin Lin et al."Improving emulsification properties of alkaline protein extract from green tea residue by enzymatic methods."Current Research in Food Science.2022 Jan;5:1235

• 70. [IF=4.465] Li Zhongxin et al."Effects of the increased protein level in small intestine on the colonic microbiota, inflammation and barrier function in growing pigs."BMC MICROBIOLOGY.2022 Dec;22(1):1-11

• 69. [IF=6.576] Wenguan Zhang et al."Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion."Frontiers in Nutrition. 2022; 9: 878725

• 68. [IF=6.576] Zhongxin Li et al."Determination of the Effects of Duodenal Infusion Soy Protein Hydrolysate on Hepatic Glucose and Lipid Metabolism in Pigs Through Multi-Omics Analysis."Frontiers in Nutrition. 2022; 9: 838617

• 67. [IF=5.354] Peilong Liao et al."The multilayered emulsion-filled gel microparticles: Regulated the release behavior of β-carotene."JOURNAL OF FOOD ENGINEERING. 2022 Oct;331:111119

• 66. [IF=2.998] Ding Shenli et al."Efficient production and biochemical characterization of a thermostable carboxypeptidase from Bacillus megaterium and its application on flavor improvement of soy isolate protein hydrolysates."EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2022

• 65. [IF=5.916] Zhirong Wang et al."Chlorophyll encapsulation by complex coacervation and vibration nozzle technology: Characterization and stability study."Innovative Food Science & Emerging Technologies. 2022 Jun;78:103017

• 64. [IF=2.19] Bin Li et al."Microencapsulation of Roselle Anthocyanins with β-cyclodextrin and Proteins Enhances the Thermal Stability of Anthocyanins."JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2022 Apr 08

• 63. [IF=2.19] Yue Yuan et al."Chemical composition, antimicrobial activities, and microencapsulation by complex coacervation of tea tree essential oils."JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2022 Apr 07

• 62. [IF=6.988] Jiayu Yang et al."Double-Modified Bacterial Cellulose/Soy Protein Isolate Composites by Laser Hole Forming and Selective Oxidation Used for Urethral Repair."Biomacromolecules. 2021;XXXX(XXX):XXX-XXX

• 61. [IF=3.638] Fan-Bing Meng et al."Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese-style sausage."Journal Of The Science Of Food And Agriculture. 2022 Jan 08

• 60. [IF=7.514] Xunyu Song et al."Influence of protein coronas between carbon nanoparticles extracted from roasted chicken and pepsin on the digestion of soy protein isolate."Food Chem. 2022 Aug;385:132714

• 59. [IF=6.953] Bing Cui et al."Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat."Int J Biol Macromol. 2022 May;206:481

• 58. [IF=4.35] Dongxia Chen et al."Effect of Soybean Protein Isolate-7s on Delphinidin-3-O-Glucoside from Purple Corn Stability and Their Interactional Characterization."Foods. 2022 Jan;11(7):895

• 57. [IF=4.35] Zihuan Wang et al.Structural and Emulsifying Properties of Soybean Protein Isolate–Sodium Alginate Conjugates under High Hydrostatic Pressure.Foods. 2021 Nov;10(11):2829

• 56. [IF=5.279] Shu-Rui Zhong et al.Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides.J Agr Food Chem. 2021;69(46):13744–13753

• 55. [IF=2.406] Song Peng et al."Functional expression and characterization of a novel aminopeptidase B from Aspergillus niger in Pichia pastoris."3 Biotech. 2021 Aug;11(8):1-9

• 54. [IF=2.406] Song Peng et al."Biochemical characterization of two new Aspergillus niger aspartic proteases."3 Biotech. 2020 Jul;10(7):1-9

• 53. [IF=2.87] Li Xuemei et al."Soybean protein isolate-based microgels bounding amino acid metal complexes for scavenging superoxide anion radicals."Polym Bull. 2021 Feb;78(2):713-728

• 52. [IF=3.638] Nan Xia et al."Study on preparation of acylated soy protein and stability of emulsion."J Sci Food Agr. 2021 Sep;101(12):4959-4968

• 51. [IF=3.638] Fan-Bing Meng et al."Complex wall materials of polysaccharide and protein effectively protected numb-taste substance degradation of Zanthoxylum bungeanum."J Sci Food Agr. 2021 Aug;101(11):4605-4612

• 50. [IF=4.092] Qiang Wang et al."Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion."Foods. 2020 Feb;9(2):123

• 49. [IF=4.451] Tingting Cui et al."Characterization and human microfold cell assay of fish oil microcapsules: Effect of spray drying and freeze-drying using konjac glucomannan (KGM)-soybean protein isolate (SPI) as wall materials."J Funct Foods. 2021 Aug;83:104542

• 48. [IF=4.952] Wanying He et al."A novel method to prepare protein-polysaccharide conjugates with high grafting and low browning: Application in encapsulating curcumin."Lwt Food Sci Technol. 2021 Jun;145:111349

• 47. [IF=5.161] Kai Liu et al."Mechanical properties and water sensitivity of soybean protein isolate film improved by incorporation of sodium caseinate and transglutaminase."Prog Org Coat. 2021 Apr;153:106154

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输入产品批号：

本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *