大豆分离蛋白

332. [IF=8.8] Qianqian Wang, et al. "Mannose modified soy peptide aggregates as a delivery system for vitexin: Enhancing stability and macrophage-targeted anti-inflammatory efficacy"FOOD RESEARCH INTERNATIONAL, 2026 Nov;243:120419 331. [IF=9.2] Shaoqi Zhang, et al. "Preparation and characterization of O/W Nanoemulsions stabilized by covalent complex of ball-milled soy protein isolate and Chlorogenic acid"Food Chemistry-X, 2026 Oct;39:104352 330. [IF=9.2] Tiantong Lan, et al. "Hofmeister effect on the local structure, network mechanics, and water retention of soy protein isolate-tannic acid-κ-carrageenan ternary gels"Food Chemistry-X, 2026 Aug;38:104335 329. [IF=10.2] Furong Jin, et al. "Ultrasound-assisted pH-shifting for structuring rutin-loaded zein-soy protein isolate-inulin nanoparticles: Structural reorganization, interfacial stabilization, and gastrointestinal delivery"ULTRASONICS SONOCHEMISTRY, 2026 Sep;132:107 328. [IF=10.4] Yanwei Liu, et al. "Enhanced physical stability and release profile of DHA algal oil liposomes using different protein coatings"FOOD CHEMISTRY, 2026 Oct;527:150902 327. [IF=10.4] Dongle Niu, et al. "Microwave–Ca2+ regulation of 3D-printed corn starch–gelatin emulsion-filled gels: Multifunctional effects on printability, dysphagia diets, and β-carotene bioaccessibility"FOOD CHEMISTRY, 2026 Oct;526:150813 326. [IF=10.4] Jingyi Tang, et al. "Optimization of microencapsulation process for the fabrication of methyleugenol microcapsules and investigation of their antifungal effects on Fusarium avenaceum"FOOD CHEMISTRY, 2026 Oct;526:150732 325. [IF=13.8] Jieqiong Lin, et al. "Cellulose nanofibers regulate nonlinear rheological behavior and structural stability of soy protein isolate emulsion gels for 3D printing"FOOD HYDROCOLLOIDS, 2026 Aug;:113296 324. [IF=4] Jiaqi Jin, et al. "Preparation of cryogel-templated oleogels and application in cookies"JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2026 Jul;: 323. [IF=5.6] Ariyanmehr Anita, et al. "Atmospheric Cold Plasma-Induced Interaction of Soy Protein Isolate/Dextran for Electrospraying and In Vitro Sustained Release of Acemannan Extracted from Aloe Vera Gel"Food and Bioprocess Technology, 2026 Aug;19(8):417 322. [IF=6.2] Minfei Liu, et al. "Complementary interactions of soy protein isolate and phosphates on the printing precision and texture properties of additive manufacturing meat paste"Food Bioscience, 2026 Aug;82:109437 321. [IF=7.1] Kaili Gao, et al. "Encapsulation of Macrobrachium rosenbergii oil in SPIMP-stabilised HIPE gels: Stability characteristics, oxidative stability, and astaxanthin bioaccessibility"LWT-FOOD SCIENCE AND TECHNOLOGY, 2026 Aug;254:119744 320. [IF=7.1] Abolfazl Zeinolebadi, et al. "Improving gastroprotective and cold storability of Lactobacillus rhamnosus GG encapsulated within soybean protein isolate/tragacanth gum composite hydrogels containing ultrasound-treated bitter almond gum"LWT-FOOD SCIENCE AND
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￿￿Ů 314. [IF=8.8] Luping Zhao, et al. "Isolation, identification, and quantum chemical analysis of structure-activity relationships of antioxidant peptides from sesame meal via Aspergillus niger fermentation and flavourzyme hydrolysis"FOOD RESEARCH INTERNATIONAL, 2026 Jun; 313. [IF=8.8] Zixuan Guo, et al. "Effects and action mechanisms of polygonatum sibiricum polysaccharide on gel properties of soybean protein isolate"FOOD RESEARCH INTERNATIONAL, 2026 Sep;240:119599 312. [IF=9.2] Mengmeng Wei, et al. "Structural characterization and functional properties of safflower seed protein extracted by natural deep eutectic solvents"Food Chemistry-X, 2026 Jul;37:104111 311. [IF=9.2] Wenyao Tu, et al. "Moderate moisture evaporation strengthens the network structure and practical features of konjac glucomannan/soy protein isolate system during drying process"Food Chemistry-X, 2026 Jul;37:104069 310. [IF=13.2] Furong Jin, et al. 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