80. [IF=12.4] Mengyu Li et al."Effect of saccharide structure on pea protein glycosylation and functionality."FOOD HYDROCOLLOIDS.2026 Apr;173:112272 79. [IF=5.9] Xin Qi et al."Reinforcing the pea protein isolate-gellan gum composite gels by pH-shifting pretreatment: Emphasizing pH-modulated aggregation behavior and gelation mechanisms."Food Structure-Netherlands.2025 Oct;46:100481 78. [IF=6.8] Zuwei Yu et al."An innovative dual-driven strategy to accelerate and strengthen TGase-induced pea protein gelation via static magnetic field and arabinoxylan pretreatments."Innovative Food Science & Emerging Technologies.2025 Dec;106:104289 77. [IF=12.4] Bingjie Hu et al."Modulating mechanisms of pea protein fibrils on the interfacial distribution of diacylglycerol and structural rigidity of emulsion gel."FOOD HYDROCOLLOIDS.2025 Oct;:112152 76. [IF=3.4] Ran Feng et al."Konjac Glucomannan Acts as the Skeleton of Emulsion Gel Exhibiting Stable Water Retention by Promoting the Structure Density of Gel Network."JOURNAL OF FOOD SCIENCE.2025 Sep;90(9):e70533 75. [IF=5.9] Shengdong Bao et al."Preparation of pinolenic acid-embedded Lactiplantibacillus plantarum H6 Pickering emulsions stabilized with different concentrations of sodium alginate."Food Bioscience.2025 Nov;73:107650 74. [IF=12.4] Jinqi Wen et al."Effect of pea protein isolate aggregates on coconut diacylglycerol-based whipping cream: Interfacial and network stabilization mechanisms."FOOD HYDROCOLLOIDS.2026 Mar;172:112048 73. [IF=12.4] Fei Teng et al."Fibrillation mechanism of soybean protein isolate and pea protein isolate composites: Focused on structure and rheological properties."FOOD HYDROCOLLOIDS.2026 Mar;172:112019 72. [IF=5.8] Yanan Chen et al."Improved solubility and emulsifying properties of pea protein by microwave-Maillard reaction."JOURNAL OF FOOD ENGINEERING.2026 Feb;404:112765 71. [IF=6.8] Zuwei Yu et al."Improving the film-forming properties of pea protein isolate by Maillard reaction: Insights into the synergistic effects of dynamic high-pressure microfluidization pre-treatment."Innovative Food Science & Emerging Technologies.2025 Aug;104 70. [IF=8.2] Zijun Wang et al."Improving solubility and stability of pea protein isolate by conjugation with high methoxyl pectin via ultrasound-assisted maillard reaction for the efficient delivery of nobiletin."Food Chemistry-X.2025 Aug;30:102910 69. [IF=8.2] Xin Qi et al."Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride."Food Chemistry-X.2025 Aug;30:102898 68. [IF=9.8] Yanan Chen et al."High internal phase Pickering emulsions stabilized by pea protein microgel particles and their application as butter substitutes in cookies making."FOOD CHEMISTRY.2025 Nov;493:145904 67. [IF=5.8] Yanan Chen et al."Improved solubility and emulsifying properties of pea protein by microwave-Maillard reaction."JOURNAL OF FOOD ENGINEERING.2026 Feb;404:112765 66. [IF=6.8] Zuwei Yu et al."Improving the film-forming properties of pea protein isolate by Maillard reaction: Insights into the synergistic effects of dynamic high-pressure microfluidization pre-treatment."Innovative Food Science & Emerging Technologies.2025 Aug;104: 65. [IF=8.2] Zijun Wang et al."Improving solubility and stability of pea protein isolate by conjugation with high methoxyl pectin via ultrasound-assisted maillard reaction for the efficient delivery of nobiletin."Food Chemistry-X.2025 Aug;30:102910 64. [IF=8.2] Xin Qi et al."Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride."Food Chemistry-X.2025 Aug;30:102898 63. [IF=9.8] Yanan Chen et al."High internal phase Pickering emulsions stabilized by pea protein microgel particles and their application as butter substitutes in cookies making."FOOD CHEMISTRY.2025 Nov;493:145904 62. [IF=4] Guihua Wang et al."Pea protein isolate and sour cherry polyphenols interaction improved the stability of polyphenols and the efficacy in alleviating colitis."PROCESS BIOCHEMISTRY.2025 Oct;157:112 61. [IF=5.8] Haozhi Chen et al."Enhanced rheology and lipid absorption modulation in oil-in-water emulsions by aggregation of pea protein isolate and peach gum microspheres."JOURNAL OF FOOD ENGINEERING.2026 Jan;403:112742 60. [IF=12.4] Ying Xie et al."Bioinspired Janus starch film with dual functionality via citral nanoemulsion-mediated interfacial self-assembly for fresh-cut fruits and vegetables preservation."FOOD HYDROCOLLOIDS.2026 Mar;171:111806 59. [IF=12.4] Wenqian Xu et al."Calcium ion-regulated oil body-filled pea protein isolate-inulin emulsion gels for dysphagia-oriented products."FOOD HYDROCOLLOIDS.2025 Jun;:111605 58. [IF=4.4] Ru Zhao et al."Fabrication and characterization of glucono-δ-lactone-induced cold-set emulsion gels stabilized by a whey and pea protein mixture at various mixing ratios for the delivery of curcumin."JOURNAL OF DAIRY SCIENCE.2025 May;: 57. [IF=5.1] Nuo Zhang et al."Okra Flower Polysaccharide–Pea Protein Conjugates Stabilized Pickering Emulsion Enhances Apigenin Stability, Bioaccessibility, and Intestinal Absorption In Vitro."Foods.2025 May;14(11):1923 56. [IF=8.1] Congli Cui et al."Biodegradable genipin cross-linked chitosan/pea protein isolate sponges for effective adsorption of methyl blue: Batch experiments and quantum chemical analysis."SEPARATION AND PURIFICATION TECHNOLOGY.2025 Jun;358:130425 55. [IF=4.7] Qianqian Wang et al."Sanxan–Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties."Foods.2024 Jan;13(23):3854 54. [IF=4.7] Xiaodan Liu et al."Development of 3D Printable Silver Carp (Hypophthalmichthys molitrix) Surimi Gel with Dynamic High-Pressure Microfluidization-Modified Pea Protein Isolate and Microcrystalline Cellulose."Foods.2024 Jan;13(23):3966 53. [IF=13] Qixin Shi et al."Heterogeneity in Diameters of Protein Fibrils and Chitosan for a High CO2/O2 Selectivity and Desired Mechanical Properties of Edible Bioplastic Films."Small.2024 Dec;:2405346 52. [IF=7.7] Yuying Sun et al."Sulfonated cellulose nanocrystalline- and pea protein isolate-mixture stabilizes the citral nanoemulsion to maintain its functional activity for effectively preserving fruits."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Dec;: 51. [IF=7] Zonghui Tang et al."Enhancing walnut butter with a pea protein isolate-pectin-pterostilbene complex: Physicochemical properties and stability analysis."FOOD RESEARCH INTERNATIONAL.2024 Dec;:115541 50. [IF=8.5] Kexin Zhang et al."Construction and characterisation of mung bean protein isolate/carboxymethyl konjac glucomannan sodium hydrogels: Gel properties, structural properties, microstructure, sodium salt release, and 3D printing."FOOD CHEMISTRY.2025 Jan;:1429 49. [IF=8.5] Wei Fan et al."Construction of W/O/W microcapsules based on the combination of polyglycerol polyricinoleate/protein for the co-encapsulation of crocin and quercetin: Physical properties, stability and in vitro digestion."FOOD CHEMISTRY.2025 Jan;:142985 48. [IF=6.5] Jiwei Kuang et al."Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate."Food Chemistry-X.2025 Jan;:102218 47. [IF=4.8] Jiake Wang et al."Pea power against microbes: Elucidating the characteristics and antimicrobial mechanisms of antimicrobial peptides obtained through enzymatic hydrolysis of pea protein isolate."Food Bioscience.2025 Mar;65:106075 46. [IF=7] Kexin Zhang et al."Characterization of a novel chickpea protein-pullulan hydrogels that efficiently load and release sodium salts: Microstructures, molecular dynamics, and rheological properties."FOOD RESEARCH INTERNATIONAL.2025 Mar;204:115951 45. [IF=11] Qianyuan Liu et al."Encapsulation of pterostilbene in pea protein isolate-fucoidan-quaternary ammonium chitosan complex nanoparticles to enhance its stability, antioxidant activity and intestinal permeability."FOOD HYDROCOLLOIDS.2025 Jul;164:111168 44. [IF=8.5] Shengyang Ji et al."3D printing of starch-lipid-protein ternary gel system: The role played by protein."FOOD CHEMISTRY.2025 Feb;:143315 43. [IF=4.7] Aniya et al."Nanolipsome Modified with Inulin and Pea Protein Isolate Improve the Thermal Stability and Slow the Release of Anthocyanin at Simulated In Vitro Digestion and Hot Cocoa Beverage."Foods.2025 Jan;14(5):731 42. [IF=11] Sixu Lv et al."Regulatory mechanism of cellulose nanocrystal from tea residue in coordination with calcium ions on the thermal gelation of pea protein amyloid fibrils."FOOD HYDROCOLLOIDS.2025 Feb;:111258 41. [IF=7.1] Runyi Qu et al."Preparation of High Antibacterial, Easy Coating, and Easy Cleaning Pea Protein Isolate/Zein-Carboxymethyl Cellulose Composite Coating Material and Its Preservation Application."ACS Sustainable Chemistry & Engineering.2025;XXXX(XXX):XXX-XXX 40. [IF=11] Hailan Sun et al."Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms."FOOD HYDROCOLLOIDS.2025 Oct;166:111326 39. [IF=11] Jianxia Xu et al."Dose-effect relationship and molecular mechanism of cellulose nanocrystals from green tea residue on the gel behavior of pea protein-derived amyloid fibrils."FOOD HYDROCOLLOIDS.2025 Nov;167:111385 38. [IF=4.9] Tuowei Li et al."Emulsion stabilized by pea protein isolate-polylysine complex particles with high ionic strength resistance and their application in active substances protection."COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS.2025 Aug;71 37. [IF=8.5] Lulu Ma et al."Study on the mechanism of polyphenols regulating the stability of pea isolate protein formed Pickering emulsion based on interfacial effects."FOOD CHEMISTRY.2025 Jan;463:141423 36. [IF=8.5] Meng-Jie Yu et al."Stabilizing emulsions by ultrasound-treated pea protein isolate - tannic acid complexes: Impact of ultrasonic power and concentration of complexes on emulsion characteristics."FOOD CHEMISTRY.2025 Jan;463:141266 35. [IF=8.5] Ru Zhao et al."Effects of mixing ratio on physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein and pea protein."FOOD CHEMISTRY.2025 Jan;463:141062 34. [IF=8.5] Xiaojia Yan et al."Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives."FOOD CHEMISTRY.2024 Aug;:140761 33. [IF=7.7] Qian-Da Xu et al."Creating and characteristics of a novel biomacromolecules complex of pea protein isolated-tannic acid-magnesium ion."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Sep;276:133939 32. [IF=10.7] Huixia Liu et al."Conformational changes induced by cellulose nanocrystals in collaboration with calcium ion improve solubility of pea protein isolate."CARBOHYDRATE POLYMERS.2024 Nov;343:122481 31. [IF=11] Ke Xu et al."Unraveling the mechanisms of pea protein isolate in modulating retrogradation behavior of pea starch."FOOD HYDROCOLLOIDS.2024 Nov;156:110354 30. [IF=4.1] Jiwei Kuang et al."Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Apr;: 29. [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 28. [IF=8.2] Yue Sun et al."Ultra-stable pickering emulsion stabilized by anisotropic pea protein isolate-fucoidan conjugate particles through Maillard reaction."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Apr;264:130589 27. [IF=8.8] Jinglei Zhang et al."Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions."FOOD CHEMISTRY".2024 Jul;447:138975 26. [IF=5.2] Yunpeng Xie et al."Pea protein isolate-zein complex particles prepared by hydrophobic interactions and their application in stable Pickering emulsions."COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS".2024 Apr;686:133384 25. [IF=3.3] Luodan Liang et al."Fabrication and characterisation of pea protein isolate-chlorogenic acid nanoparticles."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2024 Jan;: 24. [IF=8.8] Xiaojia Yan et al."Enhanced functional properties of pea protein isolate microgel particles modified with sodium alginate: Optimization and characterization."FOOD CHEMISTRY.2024 Jan;:138358 23. [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 22. [IF=10.7] Junwei Gao et al."Dose-effect relationship and molecular mechanism of cellulose nanocrystals improving the gel properties of pea protein isolate."FOOD HYDROCOLLOIDS.2024 Jan;:109750 21. [IF=5.2] Wei Fan et al."Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin."Foods.2024 Jan;13(1):131 20. [IF=6] Xin Wang et al."Comparative study on encapsulation of four different flavonoids into pea protein isolate nanoparticles: The impact of glycosylation."JOURNAL OF MOLECULAR LIQUIDS.2023 Nov;:123571 19. [IF=8.8] Xin-Yue Liu et al."Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions."FOOD CHEMISTRY.2024 Mar;437:137766 18. [IF=10.7] Sheliang Zhao et al."Natural pH and temperature-sensitive hydrogel-emulsion carriers for Co-delivery of hydrophobic and hydrophilic bioactive ingredients in the gastrointestinal tract."FOOD HYDROCOLLOIDS.2023 Oct;:109450 17. [IF=10.7] Yulin Li et al."Effect of gellan gum on the rheology, gelling, and structural properties of thermally induced pea protein isolate gel."FOOD HYDROCOLLOIDS.2024 Feb;147:109379 16. [IF=3.5] Ru Zhao et al."Structure and functionality of whey protein, pea protein, and mixed whey/pea proteins treated by pH-shift or/and high intensity ultrasound."JOURNAL OF DAIRY SCIENCE.10.3168/jds.2023-23742 15. [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 14. [IF=8.2] Xiaoge Zhang et al."Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterization."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Aug;:126641 13. [IF=8.8] Sheliang Zhao et al."Co-delivery of hydrophobic β-carotene and hydrophilic riboflavin by novel water-in-oleic acid-in-water (W/OA/W) emulsions."FOOD CHEMISTRY.2024 Jan;432:137224 12. [IF=10.7] Xin Wang et al."Highly stable nanostructured lipid carriers containing candelilla wax for d-limonene encapsulation: Preparation, characterization and antifungal activity."FOOD HYDROCOLLOIDS.2023 Dec;145:109101 11. [IF=11.2] Huajian Xu et al."Synergistic effect and mechanism of cellulose nanocrystals and calcium ion on the film-forming properties of pea protein isolate."CARBOHYDRATE POLYMERS.2023 Nov;319:121181 10. [IF=11.504] Wen Jiang et al."High internal phase emulsions stabilized by pea protein isolate-inulin conjugates: Application as edible inks for 3D printing."FOOD HYDROCOLLOIDS.2023 May;:108820 9. [IF=6.317] Jiaxing Xie et al."Effect of tea saponin on the foaming properties of pea protein."Food & Function.2023 Apr;: 8. [IF=14.511] Yeyang Zhang et al."Protein fibrillation and hybridization with polysaccharides enhance strength, toughness, and gas selectivity of bioplastic packaging."Journal of Materials Chemistry A.2023 Apr;: 7. [IF=6.443] Zonghui Tang et al."Fabrication, characterization, and emulsifying properties of complex based on pea protein isolate/pectin for the encapsulation of pterostilbene."Food Chemistry-X.2023 Jun;18:100663 6. [IF=5.561] Aniya, Yan Cao et al."Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum."Foods.2023 Jan;12(1):151 5. [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;: 4. [IF=7.425] Xiaoge Zhang et al."Pea protein based nanocarriers for lipophilic polyphenols: Spectroscopic analysis, characterization, chemical stability, antioxidant and molecular docking."FOOD RESEARCH INTERNATIONAL.2022 Oct;160:111713 3. [IF=7.514] Yuan Ji et al."Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: fabrication, characterization and delivery EPA for digestion in vitro and in vivo."Food Chem. 2022 Jun;378:132090 2. [IF=5.396] Yungang Cao et al."Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions."Food Funct. 2022 Feb;13(3):1336-1347 1. Li, Quanyang, and Zhengtao Zhao. "Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins." Food chemistry 252 (2018): 92-98.https://doi.org/10.1016/j.foodchem.2018.01.114