70. [IF=8.5] Yabo Dong et al."Developing thickened soy protein-based liquid systems: Importance of oil-water interfacial behavior."FOOD CHEMISTRY.2025 May;475:143263 69. [IF=6] Shidan Zhang et al."Effect of pectin on the inactivation of mango polyphenol oxidase treated by high-intensity ultrasound."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Apr;222:117620 68. [IF=11] Shuo Mao et al."Novel imine dynamic response films with grafting phenylalanine onto oxidized starch/pectin matrixes and regulated physiological metabolism of cherry tomatoes."FOOD HYDROCOLLOIDS.2025 Mar;:111353 67. [IF=7.7] Xuanwei Mei et al."Characterization and structural identification of a novel alginate-specific carbohydrate-binding module (CBM): The founding member of a new CBM family."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jul;:134221 66. [IF=8.5] Hua Chen et al."Enhanced functional pectin films incorporated with olive fruit extracts prepared by deep eutectic solvents."Food Packaging and Shelf Life.2024 Dec;46:101361 65. [IF=8.5] Yabo Dong et al."Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management."FOOD CHEMISTRY.2025 Jan;463:141145 64. [IF=10.7] Rui Sun et al."Different polysaccharide-enhanced probiotic and polyphenol dual-functional factor co-encapsulated microcapsules demonstrate acute colitis alleviation efficacy and food fortification."CARBOHYDRATE POLYMERS.2024 Dec;345:122572 63. [IF=11] Yixuan Yang et al."Preparation of thermally stable egg white protein microgel particles as assisted by differently charged polysaccharides: A comparatively study."FOOD HYDROCOLLOIDS.2024 Aug;:110532 62. [IF=10.8] Xu Rongying et al."Pectin supplementation accelerates post-antibiotic gut microbiome reconstitution orchestrated with reduced gut redox potential."ISME Journal.2024 Jun;: 61. [IF=6.1] Guanchen Liu et al."Characterization and Structural Analysis of a Novel Carbohydrate-Binding Module from Family 96 with Chondroitin Sulfate-Specific Binding Capacity."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX 60. [IF=6.6] Ke Wang et al."Natural biopolymers derived kinematic and self-healing hydrogel coatings to continuously protect metallic zinc anodes."ELECTROCHIMICA ACTA".2024 Apr;:144238 59. [IF=3.7] Hang Zhou et al."Effects of dietary pectin on the growth performance, intestinal barrier, and antioxidant status of juvenile rainbow trout (Oncorhynchus mykiss)."Aquaculture Reports".2024 Jun;36:102055 58. [IF=8.2] Rui Sun et al."Preparation and characterization of pectin-alginate-based microbeads reinforced by nano montmorillonite filler for probiotics encapsulation: Improving viability and colonic colonization."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2 57. [IF=5.2] Yilun Huang et al."Synergistic inhibitory effects of EGCG and chitosan or sodium alginate on 5-hydroxymethylfurfural (HMF) formation in biscuits."Food Bioscience".2024 Feb;:103695 56. [IF=8.2] Guanchen Liu et al."Identification and characterization of a chondroitinase ABC with a novel carbohydrate-binding module."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Jun;271:132518 55. [IF=6.2] Xueyun Wen et al."Nanozyme with tailored selectivity and highly catalytic activity for efficient sensing of endotoxin and sourcing gram-negative bacteria."ANALYTICA CHIMICA ACTA.2024 Feb;1291:342225 54. [IF=8.2] Meigui Huang et al."Polysaccharide-coated quercetin-loaded nanoliposomes mitigate bitterness: A comparison of carrageenan, pectin, and trehalose."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Feb;259:129410 53. [IF=6] Siqi Yang et al."Improved protective and controlled releasing effect of flaxseed oil microcapsules with glycosylated casein as wall materials."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;191:115687 52. [IF=8.8] Nan Wang et al."Fabrication and characterization of curcumin-loaded composite nanoparticles based on high-hydrostatic-pressure-treated zein and pectin: Interaction mechanism, stability, and bioaccessibility."FOOD CHEMISTRY.2023 Dec;:138286 51. [IF=8.8] Kun Li et al."Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties."FOOD CHEMISTRY.2024 May;441:138292 50. [IF=8.8] Kangning Wang et al."Synergistic effects of microbial transglutaminase and apple pectin on the gelation properties of pea protein isolate and its application to probiotic encapsulation."FOOD CHEMISTRY.2024 May;439:138232 49. [IF=8.8] Zhen Cheng et al."Oral polysaccharide-coated liposome-modified double-layered nanoparticles containing anthocyanins: preparation, characterization, biocompatibility and evaluation of lipid-lowering activity in vitro."FOOD CHEMISTRY.2024 May;439:138166 48. [IF=8.2] Shuaida Wang et al."Strong gelation capacity of a pectin-like polysaccharide in the presence of K+ ion."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;256:128395 47. [IF=4.1] Xuanwei Mei et al."Discovery and characterization of a novel carbohydrate-binding module: A favorable tool for investigating agarose."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Nov;: 46. [IF=5.8] Ming Wu et al."Oral delivery of pectin-chitosan hydrogels entrapping macrophage-targeted curcumin-loaded liposomes for the treatment of ulcerative colitis."INTERNATIONAL JOURNAL OF PHARMACEUTICS.2023 Nov;647:123510 45. [IF=8.025] Shuai Luo et al."Gelation behaviors and mechanism of a new pectic polysaccharide from apple pomace as a potential gelatin substitute."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Jun;241:124558 44. [IF=5.318] Yang Wang et al."Effects of buckwheat milk Co-fermented with two probiotics and two commercial yoghurt strains on gut microbiota and production of short-chain Fatty Acids."Food Bioscience.2023 Mar;:102537 43. [IF=8.025] Xuanwei Mei et al."Discovery of a sulfated fucan-specific carbohydrate-binding module: The first member of a new carbohydrate-binding module family."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 May;238:124037 42. [IF=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 41. [IF=8.025] Xuanwei Mei et al."Establishment of a carbohydrate binding module-based lateral flow immunoassay method for identifying hyaluronic acid."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2022 Nov;: 40. [IF=8.008] Lele Zhou et al."Real-Time Monitoring of Curcumin Release with a Lipid–Curcumin-Loaded Silica Colloidal Crystal Film Using Optical Interferometry."ANALYTICAL CHEMISTRY.2022;XXXX(XXX):XXX-XXX 39. [IF=6.449] Haoyu Jian et al."Immobilization of lager yeast by hydrocolloids as supporting matrix for improving fermentation performance of high gravity brewing."INDUSTRIAL CROPS AND PRODUCTS.2022 Nov;187:115340 38. [IF=3.385] Wen Jiang et al."Effects of different types of non-starch polysaccharides on growth, digestive enzyme activity, intestinal barrier function and antioxidant activity of tilapia (Oreochromis niloticus)."Aquaculture Reports.2022 Aug;25:101198 37. [IF=7.514] Xingyun Yuan et al."A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage."FOOD CHEMISTR 36. [IF=5.354] Anlei Ge et al.Alteration in rheology and microstructure of O/W emulsions using controlled soy protein isolate-polysaccharide aggregation in aqueous phases.J Food Eng. 2022 Mar;317:110872 35. [IF=2.19] Ji-Min Lv et al."Properties of epsilon-polylysine·HCl/high-methoxyl pectin polyelectrolyte complexes and their commercial application."J Food Process Pres. 2020 Feb;44(2):e14320 34. [IF=3.757] Yue Zhao et al."Effect of anionic polysaccharides on conformational changes and antioxidant properties of protein-polyphenol binary covalently-linked complexes."Process Biochem. 2020 Feb;89:89 33. [IF=4.35] Chuanai Cao et al."Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior."Foods. 2021 May;10(5):1027 32. [IF=4.35] Wenhui Li et al."Characterization of Cationic Modified Short Linear Glucan and Fabrication of Complex Nanoparticles with Low and High Methoxy Pectin."Foods. 2021 Oct;10(10):2509 31. [IF=4.411] Qingtong Xie et al."Effect of Curcumin Addition on the Properties of Biodegradable Pectin/Chitosan Films."Molecules. 2021 Jan;26(8):2152 30. [IF=4.952] Ye-Tong Yao et al."Emulsifying properties of Chinese quince seed gum in oil-in-water emulsions."Lwt Food Sci Technol. 2021 Jul;147:111560 29. [IF=4.952] Wenwen Wang et al."Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage."Lwt Food Sci Technol. 2021 Dec;152:112376 28. [IF=5.354] Ru-Meng Huang et al."Enhanced survival of probiotics in the electrosprayed microcapsule by addition of fish oil."J Food Eng. 2021 Oct;307:110650 27. [IF=6.429] Yanqi Ye et al."Hydrophobic edible composite packaging membrane based on low-methoxyl pectin/chitosan: Effects of lotus leaf cutin."Food Packaging Shelf. 2020 Dec;26:100592 26. [IF=6.953] Chuanai Cao et al."Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation."Int J Biol Macromol. 2021 Mar;172:429 25. [IF=6.953] Chuanai Cao et al."Physical properties and stability of filled hydrogel particles based on biopolymer phase separation: Influence of the ratio of protein to polysaccharide."Int J Biol Macromol. 2020 Jan;142:803 24. [IF=6.953] Jingxuan Ke et al."Optimization, characterization and rheological behavior study of pectin extracted from chayote (Sechium edule) using ultrasound assisted method."Int J Biol Macromol. 2020 Mar;147:688 23. [IF=3.361] Rui Yang et al."Fabrication and characterization of ferritin–chitosan–lutein shell–core nanocomposites and lutein stability and release evaluation in vitro."Rsc Adv. 2016 Apr;6(42):35267-35279 22. [IF=7.514] Kai Hu et al."Phytochemical profiling of the ripening of Chinese mango (Mangifera indica L.) cultivars by real-time monitoring using UPLC-ESI-QTOF-MS and its potential benefits as prebiotic ingredients."Food Chem. 2018 Aug;256:171 21. Mei, X., Yang, M., Zhu, L., Zhou, Q., Li, X., Chen, Z., & Zou, C. (2020). Retinal levels of amyloid beta correlate with cerebral levels of amyloid beta in young APPswe/PS1dE9 transgenic mice before onset of Alzheimer’s disease. Behavioural Neurology, 2020. 20. Yang, Rui, et al. "Fabrication and characterization of ferritin–chitosan–lutein shell–core nanocomposites and lutein stability and release evaluation in vitro." RSC advances 6.42 (2016): 35267-35279.https://doi.org/10.1039/C6RA04058F 19. Zhao, Yue, et al. "Effect of anionic polysaccharides on conformational changes and antioxidant properties of protein-polyphenol binary covalently-linked complexes." Process Biochemistry 89 (2020): 89-97.https://doi.org/10.1016/j.procbio.2019.10.021 18. Jingxuan Ke, Guangyang Jiang, Guanghui Shen, Hejun Wu, Yuntao Liu, Zhiqing Zhang, Optimization, characterization and rheological behavior study of pectin extracted from chayote (Sechium edule) using ultrasound assisted method, International Journal of Biol 17. Wang, Qiang, et al. "Improving stability and accessibility of quercetin in olive oil-in-soy protein isolate/pectin stabilized O/W emulsion." Foods 9.2 (2020): 123.https://doi.org/10.3390/foods9020123 16. Ren, Jing-Nan, et al. "Extraction of orange pectin based on the interaction between sodium caseinate and pectin." Food chemistry 283 (2019): 265-274.https://doi.org/10.1016/j.foodchem.2019.01.046 15. 宋菲红,蒋玉梅,盛文军,李霁昕,姚静,孙永蓉,高雨寒,韩舜愈.苹果沙棘复合果泥配方优化及品质分析[J].食品与发酵工业,2021,47(06):184-194. 14. 苏东林,李培骏,张丽萍,袁洪燕,朱玲风,谢秋涛,潘蒋娟,刘伟,朱向荣,张菊华,李高阳,单杨.柑橘果胶高效提取及其酰胺化改性制备[J].中国食品学报,2020,20(10):84-95. 13. 任文博. 柑橘内源活性成分（果胶、精油、黄酮）组装体系的构建与性能研究[D].中国农业科学院,2020. 12. 谌素华, 彭伟醒. 鲜切火龙果涂膜保鲜技术研究[J]. 农产品加工, 2018, 469(23):7-11. 11. 石勇军, 费鹏. 钛酸纳米管改性高甲氧基果胶/壳聚糖复合膜性能的研究[J]. 胶体与聚合物, 2019(2):51-54. 10. 郑诗钰, 李洁, 张美清,等. 钛酸纳米管增强低甲氧基果胶/壳聚糖复合膜的性能[J]. 食品工业, 2020, v.41;No.281(02):170-174. 9. 吴剑夫, 程安玮, 孙金月,等. 超声波辅助提取秋葵果胶工艺优化及理化性质分析[J]. 核农学报, 2018. 8. 董琦,徐威,张碟,蔡杰,程水源,胡中泽,丁文平,祝振洲,于添,邓绍南.负载硒蛋白果胶微凝胶的制备、结构表征及体外消化特性研究[J].食品工业科技,2020,41(08):37-42. 7. 高婧斐,汪志辉,熊博,石冬冬,张婷婷,曾海琼,廖玲,曹淑燕,古咸杰,李清南.细胞壁组分及酶活性与清见果实囊衣绵韧的相关性[J].食品科学,2015,36(23):131-135. 6. 曹传爱, 吴鑫本, 贾惜文,等. 热变性乳清浓缩蛋白与高甲氧基果胶混合体系相分离行为的研究[J]. 食品研究与开发, 2018, v.39;No.330(05):12-18. 5. 周宇, 何媛, 周文俊. 果胶对钯的吸附及其在有机合成中的应用[J]. 应用化学, 2015, 32(12):1402-1409. 4. 华河, 孙健, 肖静,等. 底物印迹技术对双重固定化果胶酶的影响[J]. 食品科技, 2017(7):253-257. 3. 李洁 郑诗钰 张美清 等. 低甲氧基果胶/壳聚糖复合膜的制备及特性研究[J]. 食品科学技术学报 2019 037(005):P.77-82. 2. 黄丹梅 宋育阳 刘延琳 等. 产果胶酶黑曲霉的UV诱变及基于葡萄皮渣的固态发酵[J]. 食品工业科技 2017(17):125-129. 1. 李洁 郑诗钰 叶妍琦 等. Ca2+处理对低甲氧基果胶/壳聚糖复合膜结构与性能的影响研究[J]. 胶体与聚合物 2019(3):105-108.