大豆分离蛋白

232. [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 231. [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 230. [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 229. [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;132:107 228. [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 227. [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 226. [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 225. [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 224. [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;: 223. [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):417 222. [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 221. [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 220. [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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 219. [IF=10.4] Jing Du, et al. "Modulating the properties and structure of a wheat starch-lauric acid system via modified soy protein isolate"FOOD CHEMISTRY, 2026 Oct;525:150629 218. [IF=13.8] Yuxin Xie, et al. "Short-time High-intensity Ultrasound Directly Induces the Formation of Soy Protein Isolate Pickering Emulsion Gels"FOOD HYDROCOLLOIDS, 2026 Jul;:113078 217. [IF=3] Ye Huang, et al. "Regulatory Mechanism of the Methyl Group Number on the Binding of Pyrazine Aroma Compounds to Soy Protein Amyloid Fibrils"ACS Food Science & Technology, 2026-06-22 216. [IF=6.4] Youxin Yan, et al. "Effects of Acid Modification on Physicochemical Properties of Soybean and Citrus Dietary Fibers and Their Application in Probiotic-Fermented Soy Protein Gels"Gels, 2026 Jun;12(6):548 215. [IF=8.7] Ruohan Wang, et al. "Synergistic effects of ginseng polysaccharide on the structural and rheological properties of soy protein isolate-konjac gum emulsion gels: Potential application in quercetin delivery and dysphagia management"INTERNATIONAL JOURNAL OF
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￿￿Ů 214. [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; 213. [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 212. [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 211. [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 210. [IF=13.2] Furong Jin, et al. "Surface-property regulation of zein/soy protein isolate/inulin ternary nanoparticles via pH-ultrasound-shifting: Improved stability and redispersibility"CARBOHYDRATE POLYMERS, 2026 Sep;388:125571 209. [IF=13.8] Siliang Wu, et al. "Comparative structural, colloidal, and kinetic evaluation of yeast, soy, and whey proteins: uncovering the modification needs of yeast protein"FOOD HYDROCOLLOIDS, 2026 Dec;181:113007 208. [IF=3] Mengyao Guo, et al. "Effect of Hydroxyl or Methoxy Group in B-Ring of Flavonols on Structural Change and Antiseptic Ability of Soy Protein Isolate"LUMINESCENCE, 2026 Feb;41(2):e70451 207. [IF=9.7] Yalong Liang, et al. "Ultrasound-assisted preparation of nanoemulsions co-stabilized by immature nectarine polysaccharide and soy protein isolate"ULTRASONICS SONOCHEMISTRY, 2026 Mar;126:107771 206. [IF=9.8] Qian-Da Xu, et al. 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"Dynamic ultra-high pressure modified soy protein isolate: Mechanism on the stabilization of high internal phase emulsions and its application as pork sausages"FOOD CHEMISTRY, 2026 May;:149028 183. [IF=13.8] Yue Zhang, et al. "Comprehensive effects of ball milling on the physicochemical, structural, and functional properties of yeast protein"FOOD HYDROCOLLOIDS, 2026 May;:112916 182. [IF=13.8] Mengya Deng, et al. "Solubility and functionality improvement of rice glutelin by homologous assembling combined with sonication: Potential mechanism"FOOD HYDROCOLLOIDS, 2026 May;:112883 181. [IF=5.1] Xuzeng Wang et al."Improving Freeze–Thaw Stability of High-Moisture Extruded Plant-Based Meat: A Synergistic Strategy Combining Glucose Oxidase, Phytase and Tamarind Gum."Foods.2025 Dec;14(24):4270 180. [IF=7.8] Li Jinying et al."Ultrasound-high pressure combined treatment effects on structure and physicochemical properties of soybean protein isolate."npj Science of Food.2025 Dec;: 179. [IF=8.5] Yuhang Xiao et al."Preparation, characterization, and application of composite coating based on jujube leaf cuticular wax, soy protein isolate, and wheat gluten protein for blueberry preservation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2026 Ja 178. [IF=9.8] Tiantian Liu et al."Development of chitosan-based smart active films incorporating soy protein isolate-derived metal nanoenzymes and purple carrot extract for blueberry preservation and beef freshness monitoring."FOOD CHEMISTRY.2025 Dec;:147559 177. [IF=12.4] Chenchen Wu et al."Mechanisms by which different structures and compositions of exogenous proteins modulate the physicochemical properties of rice starch gels and the textural characteristics of rice noodles."FOOD HYDROCOLLOIDS.2026 May;174:112390 176. [IF=3.4] Shuang Zhao et al."Regulation of Tea Polyphenols on the Gel Properties of Soy Protein and the Action Mechanism."JOURNAL OF FOOD SCIENCE.2026 Jan;91(1):e70866 175. [IF=7.2] Songtao Wu et al."Nutritional Evaluation of Microbial Proteins from Yeast and Fusarium venenatum TB01 mycelium in vivo."Journal of Future Foods.2026 Jan;: 174. [IF=8] Zheng Qian et al."Enhancement of gel properties of soy protein isolate by Polygonatum odoratum polysaccharide: Insight into aggregation, conformation, and interaction."FOOD RESEARCH INTERNATIONAL.2026 Mar;228:118413 173. [IF=8] Arsalan Khan et al."Mechanistic insights into soy protein isolate gelation through polyphenol-cellulose pre-complex strategy: Gelation behavior and structural properties."FOOD RESEARCH INTERNATIONAL.2026 Mar;228:118385 172. [IF=8.2] Yue Ding et al."Synergistic modification of soy protein as plant-based molecular emulsifiers by enzymatic hydrolysis and heat-assisted pH shifting."Food Chemistry-X.2026 Jan;:103561 171. [IF=8.5] Tiantong Lan et al."Effect of pH values and addition sequences on the structure and emulsifying properties of soy protein isolate-lecithin-epigallocatechin gallate ternary complexes."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2026 Feb;344:150559 170. [IF=8.5] Juan Huang et al."Enhanced delivery performance of apigenin microcapsules modulated by soy protein isolate/octenyl succinic anhydride-modified starch complexes and acetylated monoglycerides."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2026 Feb;343: 169. [IF=8.5] Chunjie Liu et al."Mechanistic elucidation of soy protein fibrils formation and growth: Critical roles of pH-shifting treatment and soy protein isolate concentration."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2026 Jan;:150398 168. [IF=8.5] Fei Teng et al."Preparation of bigels based on soy protein isolate-sugar beet pectin hydrogel and beeswax-glycerol monostearate oleogel: Focus on structural and physicochemical properties."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2026 Feb;343:15 167. [IF=9.8] Furong Jin et al."Development of zein-soy protein isolate-rutin supramolecular nanoparticles via pH-ultrasound-shifting method: Structural characterization, stability, and gastrointestinal bioaccessibility."FOOD CHEMISTRY.2026 Mar;506:148194 166. [IF=9.8] Margarida Teixeira et al."Anthocyanin-rich edible flowers – Impact of food matrix on anthocyanin stability, digestion and absorption: the case of wild pansy, cosmos and cornflower."FOOD CHEMISTRY.2026 Jan;:148137 165. [IF=12.4] Hailan Sun et al."How volatile sulfur compounds reshape soybean protein: From multiscale molecular binding mechanism study to emulsion system design."FOOD HYDROCOLLOIDS.2026 Jun;175:112497 164. [IF=9.8] Xinhui Peng et al."Triple cascade response mediated “transparent-tough” protein-polysaccharide gel network: Focusing on optical characteristics and mechanical properties."FOOD CHEMISTRY.2025 Dec;:147732 163. [IF=8] Qian-Da Xu et al."Dual protein-cyclodextrin carriers regulated by metal ions and tannic acid for encapsulation and functional protection of lycopene."FOOD RESEARCH INTERNATIONAL.2025 Nov;:117848 162. [IF=8.2] Shanlong Zhu et al."Improvement mechanism of cellulose nanocrystal in coordination with calcium ions on the thermal gelation of soybean protein amyloid fibrils."Food Chemistry-X.2025 Nov;:103275 161. [IF=9.8] Jiao Jia et al."Interaction and gel properties of mixed proteins from large yellow croaker (Pseudosciaena crocea) roe and soy: Effect of mass ratio."FOOD CHEMISTRY.2025 Nov;:147315 160. [IF=9.8] Hao Cheng et al."Corn starch-soy protein isolate films reinforced by metal-phenolic networks: Properties and application for strawberry preservation."FOOD CHEMISTRY.2026 Jan;498:147200 159. [IF=12.4] Ruoran Qin et al."Development of a Pectin-Based Edible Active Packaging Film Incorporating Curcumin-Loaded Multilayer Nanoparticles to Extend the Shelf-Life of Blueberry."FOOD HYDROCOLLOIDS.2025 Nov;:112282 158. [IF=12.4] Yuan Yuan et al."Thermal effects induced by high-intensity ultrasound cavitation on soy protein isolate: Structural modulations and gelation behaviors."FOOD HYDROCOLLOIDS.2026 Apr;173:112247 157. [IF=2.9] Shu Ma et al."Inulin and Soy-Protein Isolates Composite Products With Different Contents for the Preparation of Emulsion Inks Suitable for 3D Printing Properties."JOURNAL OF FOOD PROCESS ENGINEERING.2025 Oct;48(10):e70222 156. 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[IF=2.3] Hongxing Zhang et al."Modulation of Gut Microbiota by Protein-Oligosaccharide Maillard-Reaction-Derived Probiotic Microcapsules."Food Bioengineering.2025 Aug;: 131. [IF=5.4] Yanlong Liu et al."Regulatory mechanism of eggshell powder in lavender essential oil emulsions with high stability: Calcium ion release and non-covalent interactions."COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS.2025 Dec;726:137973 130. [IF=6.2] Jinjing Chen et al."Effects of Glycosylation of Different Oligosaccharides on Structure and Film-Forming Properties of Soy Protein Isolate."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;73(34):21473–21487 129. [IF=6.2] Qian Ning et al."Development and characterization of alginate/konjac glucomannan composite film reinforced with propolis extract and tea tree essential oil co-loaded Pickering emulsions for strawberry preservation."INDUSTRIAL CROPS AND PRODUCTS.2025 Nov;23 128. [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;: 127. [IF=8] Baorui Li et al."Insight into emulsion gels stabilized by soy protein isolate–flavonoid complexes: based on structural, interfacial, and emulsifying properties of the protein."FOOD RESEARCH INTERNATIONAL.2025 Dec;221:117305 126. [IF=8.5] Jiang-Wei Yang et al."Selective enhancement of fish gelatin emulsification via structural compatibility with sodium alginate: A comparative study with SPI and WPI."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Sep;322:146906 125. [IF=9.8] Junqing Qian et al."Lipase and soy protein adsorption by silica nanoparticles to preparation cross-linked enzyme aggregates for hydrolysis soybean phospholipids."FOOD CHEMISTRY.2025 Nov;493:146126 124. 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[IF=12.4] Yujing Lu et al."Preparation of pH-responsive hydrogel microspheres based on fibrillated soy protein isolate and sodium alginate and investigation of polyphenol release behavior from Ascophyllum nodosum."FOOD HYDROCOLLOIDS.2026 Mar;171:111861 119. [IF=5.1] Shengqi Mei et al."Dihydromyricetin/Protein Pickering Emulsions: Interfacial Behavior, Rheology, and In Vitro Bioaccessibility."Foods.2025 Jan;14(14):2520 118. [IF=5.1] Pei-Wen Long et al."Gelling Characteristics and Mechanisms of Heat-Triggered Soy Protein Isolated Gels Incorporating Curdlan with Different Helical Conformations."Foods.2025 Jan;14(14):2484 117. [IF=12.4] Runkang Qiu et al."Analysis of oil-water interface behavior of soy protein isolate-β-Lactoglobulin blend system and rheological properties in high internal phase emulsion."FOOD HYDROCOLLOIDS.2025 Jun;:111701 116. 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