乳清蛋白

124. [IF=9.8] Guilan Zhao, et al. "Optimal integration of lignin nanoparticles and whey protein distinctively stabilizes high internal phase pickering emulsions for multiple environmental resistances"FOOD CHEMISTRY, 2026 Apr;508:148452 123. [IF=4.3] Lanlan He, et al. "Recovery of active proteins from whey via a novel hybrid process of chitosan extraction and electrodialysis with ultrafiltration membrane"CHEMICAL ENGINEERING SCIENCE, 2026 Jul;330:123849 122. [IF=9.8] Qiuya Ji, et al. "A novel bigel type featured as O1/W/O2 microstructure achieved by whey protein aggregates as dual-interfaces mediator: Enabling dual functions in low-fat cream cheese simulation and co-delivery of pterostilbene/gallic acid"FOOD CHEMISTRY 121. [IF=9.8] Qilin Tian, et al. "Binding characteristics and mechanisms underlying the enhanced stability of anthocyanins by proteins screened with molecular docking"FOOD CHEMISTRY, 2026 Mar;:148720 120. [IF=12.4] Yubo Zhu, et al. "Impact of different animal and plant proteins on the structure, rheology and texture of nanocellulose composite oleogels"FOOD HYDROCOLLOIDS, 2026 Mar;:112625 119. [IF=6.6] Yue Cao et al."Co-fermented whey protein by Lactobacillus plantarum HM1 and Lactobacillus rhamnosus HN001: Study on antibacterial, mechanisms, and bread preservation performance."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Dec;:118959 118. [IF=3.4] Qingwei Song et al."Effect of High Hydrostatic Pressure on α-chymotrypsin and Its Role in Reducing Whey Protein Desensitization."INTERNATIONAL DAIRY JOURNAL.2026 Jan;:106558 117. [IF=6.6] Zhiyi Ai et al."Astaxanthin-loaded whey protein/pullulan composite nanodispersions with enhanced stability, bioaccessibility, and antioxidant activity."LWT-FOOD SCIENCE AND TECHNOLOGY.2026 Jan;:119042 116. [IF=3.4] Jun Zhang et al."Deciphering the Stevioside-Whey Protein Binding Mechanism: A Synergistic Multispectral and Computational Docking Approach."JOURNAL OF FOOD SCIENCE.2025 Dec;91(1):e70789 115. [IF=8] Junlin Ge et al."Enhancing the functional properties of egg yolk through post-treatments following short-term fermentation for application in powdered oils."FOOD RESEARCH INTERNATIONAL.2026 Feb;225:118070 114. [IF=8] Rui Wang et al."Modification of β-lactoglobulin by glycation, high-pressure microfluidization and EGCG binding: Enhanced emulsifying and antioxidant properties."FOOD RESEARCH INTERNATIONAL.2026 Feb;226:118252 113. [IF=12.5] Jingrong Cheng et al."Enhanced stability and bioavailability of astaxanthin via piperine co-encapsulation in whey protein fibril- sodium alginate complexes."CARBOHYDRATE POLYMERS.2026 Mar;376:124815 112. [IF=9.8] Yue-yan Chen et al."Artemisia argyi essential oil - loaded β-cyclodextrin/whey protein microcapsules: dual antifungal and disease resistance-inducing effects to enhance blueberry shelf life."FOOD CHEMISTRY.2026 Jan;:148105 111. [IF=9.8] Qianxi Zhao et al."Sonication and sodium alginate synergistically modify whey protein emulsion gels for enhanced delivery of astaxanthin bioaccessibility."FOOD CHEMISTRY.2025 Dec;497:146995 110. [IF=5.9] Zongwei Hao et al."Structure-function relationships in flavonoids-whey protein isolate interactions: Impact on functional and antioxidant properties."Food Bioscience.2025 Sep;71:107411 109. [IF=8.2] Lijuan Han et al."Comparison of the physical properties and microstructure of bigels prepared from ethyl cellulose oleogels and konjac glucomannan hydrogels containing casein or whey protein isolate."Food Chemistry-X.2025 Jul;29:102880 108. [IF=9.8] Hongcai Li et al."Ultrasonic cavitation-driven construction of hydroxypropyl-β-cyclodextrin and whey protein co-assembled nanoparticles: loading, sustained-release delivery and interaction mechanisms for EGCG."FOOD CHEMISTRY.2025 Nov;493:146081 107. [IF=9.8] Yanchen Liu et al."Insights into the mechanism of phosphatidylcholine-casein interactions in simulated infant formula emulsion: structure, physicochemical properties and microcapsule formation."FOOD CHEMISTRY.2025 Aug;:145996 106. [IF=9.8] Qingchun Zhang et al."Multi-modified β-Lg-stabilized fish oil emulsions: physicochemical stability, antioxidant capacity, and bioavailability in Caco-2 cells."FOOD CHEMISTRY.2025 Dec;497:147064 105. [IF=2] Chong Wang et al."Proteolytic lactic acid bacteria for food safety and One Health: Degradation of cow’s milk allergens and prospects for hypoallergenic dairy development."Veterinary World.2025 Sep;18(9):2918 104. [IF=8] Yanhong Liu et al."UV-resistant, antibacterial, antioxidant, and biodegradable alizarin/curcumin-based pH indicator film for monitoring shrimp freshness."FOOD RESEARCH INTERNATIONAL.2025 Sep;:117624 103. [IF=9.8] Peng Liu et al."Fabrication of dBSA@Hemin@Ag nanozyme based biosensor and application for the assessment of longitudinal concentration changes of choline in human breast milk."FOOD CHEMISTRY.2025 Dec;495:146427 102. [IF=9.8] Xudong Yang et al."Walnut oil-based emulsion-templated Oleogels stabilized by whey protein concentrate and xanthan gum as cocoa butter substitutes: Enhancing thermal stability and bloom resistance in chocolate."FOOD CHEMISTRY.2025 Sep;:146410 101. [IF=7.2] Linggao Liu et al."Insights into the multifaceted roles of dietary proteins in aging: Evidence from Caenorhabditis elegans and macrophage models."Journal of Future Foods.2025 Aug;: 100. [IF=5.9] Zongwei Hao et al."Structure-function relationships in flavonoids-whey protein isolate interactions: Impact on functional and antioxidant properties."Food Bioscience.2025 Sep;71:107411 99. [IF=8.2] Lijuan Han et al."Comparison of the physical properties and microstructure of bigels prepared from ethyl cellulose oleogels and konjac glucomannan hydrogels containing casein or whey protein isolate."Food Chemistry-X.2025 Jul;29:102880 98. [IF=9.8] Hongcai Li et al."Ultrasonic cavitation-driven construction of hydroxypropyl-β-cyclodextrin and whey protein co-assembled nanoparticles: loading, sustained-release delivery and interaction mechanisms for EGCG."FOOD CHEMISTRY.2025 Nov;493:146081 97. [IF=9.8] Yanchen Liu et al."Insights into the mechanism of phosphatidylcholine-casein interactions in simulated infant formula emulsion: structure, physicochemical properties and microcapsule formation."FOOD CHEMISTRY.2025 Aug;:145996 96. [IF=7.2] Linggao Liu et al."Insights into the multifaceted roles of dietary proteins in aging: Evidence from Caenorhabditis elegans and macrophage models."Journal of Future Foods.2025 Aug;: 95. [IF=3.4] Guangqi Li et al."Whey Protein Mitigates Oxidative Stress Injury and Improves Protein Synthesis in Mouse Skeletal Muscle by Regulating the SIRT1/Nrf2/HO-1 Axis and AMPK/TSC2/mTOR/4EBP1 Pathway."JOURNAL OF FOOD SCIENCE.2025 Jul;90(7):e70286 94. [IF=9.8] Jiaxin Chang et al."Effects of polysaccharides on protein in vitro digestion and rheological properties under simulated elderly gastric conditions."FOOD CHEMISTRY.2025 Nov;492:145662 93. [IF=8] Xiaoyun Fei et al."Glycosylation of whey protein-gallic acid conjugates with pectin: Improved emulsifying property and interfacial behavior."FOOD RESEARCH INTERNATIONAL.2025 Oct;218:116875 92. [IF=3.3] Xu Wei et al."Preparation and swallowing properties of whey protein gel modified with konjac glucomannan for dysphagia food."Journal of Food Measurement and Characterization.2025 May;:1-10 91. [IF=3.5] Songbo Ma et al."Physical Modification of Whey Protein by Interacting with Methyl Hesperidin: Impacts on Antioxidant Activity and Underlying Mechanism."Biology-Basel.2025 May;14(5):492 90. [IF=8.2] Qingguan Liu et al."Green development of whey protein-based complex system for the intestinal delivery of curcumin: Focus on formation mechanism, stability, and in vitro digestive characteristics."Food Chemistry-X.2025 May;:102563 89. [IF=12.4] Rui Wang et al."Effect of modified β-lactoglobulin on the stability of algae oil emulsion: Storage, environmental and oxidative stability."FOOD HYDROCOLLOIDS.2025 Dec;168:111569 88. [IF=12.5] Sheliang Zhao et al."Regulation of polysaccharide-protein complex interfacial structures by gum Arabic to improve emulsions performance for curcumin delivery and application."CARBOHYDRATE POLYMERS.2025 May;:123782 87. [IF=7.7] Jie Yang et al."The formation of protein coronas and the interaction of soy protein isolate and whey protein isolate with starch nanoparticles."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Dec;282:137451 86. [IF=8.7] Yuexin Liu et al."Preparation and application of glucono-δ-lactone-induced gel of TGase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment."ULTRASONICS SONOCHEMISTRY.2024 Nov;:107152 85. [IF=11] Xinyu Shi et al."Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels."FOOD HYDROCOLLOIDS.2024 Nov;:110839 84. [IF=7.7] Yueqi Lv et al."Hepatocytes and mitochondria dual-targeted astaxanthin WPI-SCP nanoparticles for the alleviation of alcoholic liver injury."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Nov;:137992 83. [IF=7.7] Yongchao Wang et al."Electrostatic spraying encapsulation of probiotic-loaded W/O/W emulsion in sodium alginate microspheres to enhance probiotic survival stability."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jan;284:138005 82. [IF=8.5] Kejin Yu et al."Superabsorbent, antibacterial, and antioxidant nanocellulose aerogels: Preparation, characterization, and application in beef preservation."FOOD CHEMISTRY.2025 Feb;466:142251 81. [IF=7.7] Ali Korin et al."Effect of different anionic polysaccharides on whey protein's S/O/W bilayer emulsions containing EGCG: Molecular interaction and stability under various environmental stresses."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jan;2 80. [IF=11] Yi Ma et al."Novel capsaicin hollow salt constructed by nanoemulsion-spray drying strategy with enhanced antioxidant stability and stronger salty sensation."FOOD HYDROCOLLOIDS.2024 Dec;:110906 79. [IF=7.7] Chenglong Sun et al."Preparation and characterization of lutein functional salt by microemulsion stabilized by whey protein isolate and maltodextrin: Exploration of a novel dietary nutritional supplement."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 78. [IF=4.8] Kangshuai Lou et al."Influence of whey protein isolate-chitosan oligosaccharide micro gel pickering emulsion on reducing fat bioaccessibility and physicochemical features of cheddar cheese."Food Bioscience.2025 Jan;63:105771 77. [IF=11] Meili Xin et al."Mechanism of protein binding to blueberry anthocyanins in the presence of 2-Furaldehyde, a sucrose degradation product."FOOD HYDROCOLLOIDS.2024 Dec;:111028 76. [IF=15.8] Wei Gong et al."Lipid-Derived Electrophiles Modify Proteins and Alter Their Interfacial Behavior: The Distinct Mediating Role of the Interface."ACS Nano.2025;19(16):15596–15616 75. [IF=7.7] Yongkang Lv et al."Development and application of visual fish freshness indicator film incorporated with anthocyanins encapsulation by whey protein-propylene glycol alginate nanoparticles."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Dec;282:13 74. [IF=10.7] Qianxi Zhao et al."Regulation of whey protein emulsion gel's structure with pullulan to enhance astaxanthin bioaccessibility."CARBOHYDRATE POLYMERS.2025 Mar;351:123113 73. [IF=4.8] Qirui Liu et al."Dual Functions of Whey Protein Peptides: Investigating Antioxidant Properties and Mechanisms of Colitis Relief."Food Bioscience.2024 Dec;:105733 72. [IF=7.7] Liumin Fan et al."Radio frequency heating assisted Maillard reaction of whey protein - gum Arabic: Improving structural and unlocking functional properties."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Dec;:139341 71. [IF=7] Yu Zhang et al."Milk peptides alleviate irritable bowel syndrome by suppressing colonic mast cell activation and prostaglandin E2 production in mice."FOOD RESEARCH INTERNATIONAL.2025 Apr;:116470 70. [IF=11] Man Zhou et al."Comparative structural and functional characterization of Chlamydomonas reinhardtii proteins extracted by alkaline and ultrasound-assisted enzymatic methods."FOOD HYDROCOLLOIDS.2025 Apr;:111493 69. [IF=5.3] Yeexuan Tan et al."Fabrication of pH-responsive whey protein/sodium alginate composite hydrogel beads for theaflavins."JOURNAL OF FOOD ENGINEERING.2025 Feb;387:112324 68. [IF=5.3] Ziwei Zhang et al."Sustained-release effect of eggshell powder microcapsules on lavender essential oil."JOURNAL OF FOOD ENGINEERING.2025 Feb;387:112322 67. [IF=8.5] Feng Shao et al."Hofmeister ion effects induced by different acidifiers and alkalizers improve the techno-functional properties of complex rapeseed protein during pH-driven self-assembly."FOOD CHEMISTRY.2024 Sep;:141405 66. [IF=8.5] Feng Shao et al."Regulation in protein hydrophobicity via whey protein-zein self-assembly for improving the techno-functional properties of protein."FOOD CHEMISTRY.2024 Sep;:141174 65. [IF=3.1] Tongfeng Wu et al."Ferulic acid improved the yogurt stability through interaction with milk protein."INTERNATIONAL DAIRY JOURNAL.2024 Nov;158:106053 64. [IF=6] Jing Sun et al."Oleic acid and whey protein reduced the digestion of oxidized and/or hydroxypropyl starches by changing their properties and microstructure."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jul;204:116424 63. [IF=7.7] Feng Shao et al."Molecular regulation of rapeseed protein for improving its techno-functional properties."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Aug;275:133441 62. [IF=3.9] Yujia Liu et al."Characterisation of a casein-/whey protein concentrate–Antarctic krill oil emulsion system and improvement of its storage stability."JOURNAL OF MICROENCAPSULATION.10.1080/02652048.2024.2335152 61. [IF=8.1] Zile Xiao et al."The impact of extraction processes on the physicochemical, functional properties and structures of bamboo shoot protein."FOOD RESEARCH INTERNATIONAL".2024 Jul;187:114368 60. [IF=8.8] Kaixi Zhang et al."Enhancing the emulsion properties and bioavailability of loaded astaxanthin by selecting the reaction sequence of ternary conjugate emulsifiers in nanoemulsions."FOOD CHEMISTRY".2024 Aug;449:139310 59. [IF=10.7] Ying Wang et al."Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein."FOOD HYDROCOLLOIDS".2024 Sep;154:110125 58. [IF=3.3] Jinhui Gu et al."Improving the encapsulation of β-carotene by nanoliposomes via potato starch/whey protein coating."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY".2024 Feb;: 57. [IF=6.1] Honghong Shan et al."Impact of Whey Protein Corona Formation around TiO2 Nanoparticles on Their Physiochemical Properties and Gastrointestinal Fate."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX 56. [IF=8.2] Miao-miao Chen et al."Development of a chitosan and whey protein-based, biodegradable, colorimetric/fluorescent dual-channel monitoring label for real-time sensing of shrimp freshness."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Mar;262:13020 55. [IF=6.1] Hao Suo et al."Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods."Food Chemistry-X.2024 Mar;21:101164 54. [IF=8.8] Xiaolin Meng et al."Comparison and analysis of mechanism of β-lactoglobulin self-assembled gel carriers formed by different gelation methods."FOOD CHEMISTRY.2024 Jan;:138414 53. [IF=9.9] Wenbao Zhang et al."Microencapsulation of anthocyanins extracted from black soybean peels by whey protein/fructo-oligosaccharide contributes to improved stability, bioavailability, and ability to regulate glycolipid metabolism."Food Frontiers.2024 Jan;: 52. [IF=10.7] Xuefeng Wang et al."Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2."FOOD HYDROCOLLOIDS.2024 Jun;151:109800 51. [IF=3.4] Chen Miao-miao et al."Development and application of packaging using chitosan-whey protein composite film functionalized with persimmon (Diospyros kaki L. f.) leaf extract."Journal of Food Measurement and Characterization.2023 Dec;:1-14 50. [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 49. [IF=6.4] Qiu JinLing et al."Composition of gut microbiota involved in alleviation of dexamethasone-induced muscle atrophy by whey protein."npj Science of Food.2023 Nov;7(1):1-9 48. [IF=8.2] Zhihuan Zang et al."Investigation on the interaction mechanisms for stability of preheated whey protein isolate with anthocyanins from blueberry."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Nov;:127880 47. [IF=8.2] Juan Huang et al."Fabrication and characterization of dihydromyricetin-loaded microcapsules stabilized by glyceryl monostearate and whey protein–xanthan gum."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;254:128039 46. [IF=8.8] Zhehui Jiang et al."High internal phase emulsions stabilized by whey protein covalently modified with carboxymethyl cellulose: Enhanced environmental stability, storage stability and bioaccessibility."FOOD CHEMISTRY.2023 Oct;:137634 45. [IF=10.7] Qingchun Zhang et al."Innovative multistep modifications of β-Lactoglobulin for enhanced emulsifying and antioxidant activities."FOOD HYDROCOLLOIDS.2024 Mar;148:109465 44. [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 43. [IF=10.7] Qinyue Tang et al."Enhancing stability of 1,3-dioleic acid-2-palmitate (OPO) through microencapsulation: A comparative study of single- and double-layer microcapsules."FOOD HYDROCOLLOIDS.2023 Aug;:109151 42. [IF=4.1] Miao-miao Chen et al."Intelligent biogenic pH-sensitive and amine-responsive color-changing label for real-time monitoring of shrimp freshness."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Jul;: 41. [IF=5.2] Puyu Li et al."Structural characterization of exopolysaccharide produced by Streptococcus thermophilus and rheology of mixed protein-polysaccharide systems."Food Bioscience.2023 Oct;55:102961 40. [IF=5.2] Yufang Guan et al."The Microstructure, Rheological Characteristics, and Digestibility Properties of Binary or Ternary Mixture Systems of Gelatinized Potato Starch/Milk Protein/Soybean Oil during the In Vitro Digestion Process."Foods.2023 Jan;12(13):2451 39. [IF=7.425] Xiaoyun Fei et al."Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding."FOOD RESEARCH INTERNATIONAL.2023 Aug;170:113000 38. [IF=6.203] Qing-Hao Li et al."Comparison of the 3D printability of high internal phase Pickering emulsions stabilized by protein – Polysaccharide complexes and process optimization."JOURNAL OF FOOD ENGINEERING.2023 Sep;353:111548 37. [IF=11.504] Yankai Liu et al."Whey protein concentrate/pullulan gel as a novel microencapsulated wall material for astaxanthin with improving stability and bioaccessibility."FOOD HYDROCOLLOIDS.2023 May;138:108467 36. [IF=11.504] Ying Wu et al."The gel mechanism and carrier quality of fibrous and granular whey protein self-assembly."FOOD HYDROCOLLOIDS.2022 Nov;:108302 35. [IF=5.895] Xinling Wang et al."Enhancement of BCAT2-Mediated Valine Catabolism Stimulates β-Casein Synthesis via the AMPK-mTOR Signaling Axis in Bovine Mammary Epithelial Cells."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2022;XXXX(XXX):XXX-XXX 34. [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 33. [IF=11.504] Wen Li et al."Improving the viability of Lactobacillus plantarum LP90 by carboxymethylated dextran-whey protein conjugates: The relationship with glass transition temperature."FOOD HYDROCOLLOIDS.2023 Jan;134:108102 32. [IF=7.425] Israel Emiezi Agarry et al."Utilization of different carrier agents for chlorophyll encapsulation: characterization and kinetic stability study."FOOD RESEARCH INTERNATIONAL.2022 Jul;:111650 31. [IF=9.231] Xiaoyuan Wang et al."Removal of Alternaria mycotoxins exposed to different food components by cold plasma."FOOD CHEMISTRY.2022 Dec;397:133770 30. [IF=6.475] Lei Cui et al."Antioxidant peptides derived from hydrolyzed milk proteins by Lactobacillus strains: A BIOPEP-UWM database-based analysis."FOOD RESEARCH INTERNATIONAL. 2022 Jun;156:111339 29. [IF=10.435] Hong Liping et al."A UCMPs@MIL-100 based thermo-sensitive molecularly imprinted fluorescence sensor for effective detection of β-lactoglobulin allergen in milk products."J Nanobiotechnol. 2022 Dec;20(1):1-12 28. [IF=3.167] Yukai Huang et al."Development and characterization of an edible chitosan–whey protein nano composite film for chestnut (Castanea mollissima Bl.) preservation."J Food Sci. 2020 Jul;85(7):2114-2123 27. [IF=3.167] Yuliu Wang et al."Co-oxidation of Antarctic krill oil with whey protein and myofibrillar protein in oil-in-water emulsions."J Food Sci. 2020 Nov;85(11):3797-3805 26. [IF=3.638] Minghao Zhang et al."Effect of pullulan concentration and pH on the interactions between whey protein concentrate and pullulan during gelation."J Sci Food Agr. 2021 Jan;101(2):659-665 25. [IF=4.952] Yihan Liu et al."Effects of Bacillus subtilis transglutaminase treatment on the functional properties of whey protein."Lwt Food Sci Technol. 2019 Dec;116:108559 24. [IF=6.057] Lu Wang et al."Real-time monitoring of immunoglobulin G levels in milk using an ordered porous layer interferometric optical sensor."Talanta. 2022 Jan;237:122958 23. [IF=6.953] Ping Shao et al."Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface."Int J Biol Macromol. 2019 Jul;133:466 22. [IF=7.514] Minghao Zhang et al."Preparation and characterization of a novel porous whey protein concentrate/pullulan gel induced by heating for Cu2+ absorption."Food Chem. 2020 Aug;322:126772 21. [IF=9.147] Shengxiang Gong et al."Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein."Food Hydrocolloid. 2021 Feb;111:106223 20. [IF=8.198] Xin Fan et al."A Nanoprotein-Functionalized Hierarchical Composite Air Filter."Acs Sustain Chem Eng. 2018;6(9):11606–11613 19. Huang, Yukai, et al. "Development and characterization of an edible chitosan–whey protein nano composite film for chestnut (Castanea mollissima Bl.) preservation." Journal of Food Science 85.7 (2020): 2114-2123.https://doi.org/10.1111/1750-3841.15174 18. Liu, Zhuzhu, et al. "Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin." Food Hydrocolloids 103 (2020): 105619.https://doi.org/10.1016/j.foodhyd.2019.105619 17. Minghao Zhang, Haiyue Sun, Yu Wang, Chunhong Piao, Dan Cai, Yuhua Wang, Jingsheng Liu, Zhiqiang Cheng, Preparation and characterization of a novel porous whey protein concentrate/pullulan gel induced by heating for Cu2+ absorption, Food Chemistry, Volume 3 16. Shengxiang Gong, Chengyu Yang, Jianhua Zhang, Ying Yu, Xinzhe Gu, Wenhui Li, Zhengwu Wang, Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein, Food Hydrocolloids, Volume 111, 2021, 106223, ISSN 0268-005X, https:// 15. Zang, Zhihuan, et al. "Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study." Food Chemistry 336 (2021): 127700.https://doi.org/10.1016/j.foodchem.2020.127700 14. Zheng, Mingzhu, et al. "Effect of adding zein, soy protein isolate and whey protein isolate on the physicochemical and in vitro digestion of proso millet starch." International Journal of Food Science & Technology 55.2 (2020): 776-784.https://doi.org/10.11 13. Zhang, Minghao, et al. "Effect of pullulan concentration and pH on the interactions between whey protein concentrate and pullulan during gelation." Journal of the Science of Food and Agriculture 101.2 (2021): 659-665.https://doi.org/10.1002/jsfa.10678 12. 何荣军,刘高丹,项群然,孙培龙.黑木耳寡糖在嗜酸乳杆菌微胶囊中的作用[J].浙江工业大学学报,2020,48(05):508-513. 11. 罗艳华, 王全杰, 陈沛海,等. 蛋白水解物水解度测定方法的研究[J]. 皮革与化工, 2017, 02:32-37. 10. 钱柳 米亚妮 陈雷 等. 乳清蛋白/矢车菊素-3-O-葡萄糖苷纳米粒的制备[J]. 食品科学 2020 v.41;No.623(10):23-29. 9. 徐群英 赵锦妆.1种果胶为基质的脂肪替代物的制备[J].中国食品学报 2020 20(06):181-187. 8. 赵倩如, 朱丽英, 赵权宇,等. 高效液相色谱法测定乳清蛋白中的α乳白蛋白和β乳球蛋白及其改性降敏[J]. 生物加工过程 2020年18卷4期, 536-543页, ISTIC BP, 2020. 7. 王鑫, 赵磊, 郝帅,等. 矢车菊素-3-葡萄糖苷与四种乳蛋白相互作用的研究[J]. 食品工业科技, 2018, v.39;No.409(17):7-14+21. 6. 黎芳, 王子靖海, 李欣萍,等. 环境因素对3种功能性蛋白物性的影响[J]. 食品科技, 2018, 043(003):64-68. 5. 宗金环, 姜丽君, 张东亮. 壳聚糖-乳清蛋白-原花青素复合膜制备及性质鉴定[J]. 食品工业, 2019(7). 4. 岳鑫, 包怡红. 基于荧光及紫外光谱法对红松种鳞多酚与乳清蛋白相互作用的研究%Interaction between the Polyphenols from Pinus koraiensis Seeds Scales and Whey Protein Studied by Fluorescence and Ultraviolet Spectroscopy[J]. 现代食品科技, 2019, 035(007):114-120. 3. 孙婉婷 杨芸芸 任元海 等. 不同贮藏环境下全营养医用配方食品稳定性及流变性评价[J]. 食品工业科技 2020(16):21-25. 2. 肖瑜 杨新标 林楠 郑明珠 刘景圣.不同蛋白质对大黄米淀粉老化特性的影响[J].食品科学 2020 41(16):45-51. 1. 黎芳 滕文韶 刘野 等. 3种功能性蛋白对淀粉-面筋重组面团流变学特性及馒头品质的影响[C]// 中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛. 2020:108-116.