15. [IF=12.4] Tianhao Zhu, et al. "Phenolic acid-modified Arabic gum as an advanced functional stabilizer to enhance gelation and water retention of emulsion-type myofibrillar protein gels under oxidative stress"FOOD HYDROCOLLOIDS, 2026 Apr;:112767 14. [IF=9.8] Di Liu et al."A novel strategy for sodium reduction in salted goose: Employing basic amino acids to mitigate oxidation and improve sensory quality."FOOD CHEMISTRY.2025 Dec;:147683 13. [IF=6.2] Zhaotian Yang et al."Evaluation of light-driven ATP production and interspecies comparison of thylakoid membranes isolated from vegetable leaves."INDUSTRIAL CROPS AND PRODUCTS.2026 Mar;241:122761 12. [IF=2.2] Yao-Yao Li et al."Evaluation of the intestinal transmembrane transport and absorption characteristics of mangiferin in rats by the Ussing chamber technique."Biochemistry and Biophysics Reports.2025 Dec;44:102334 11. [IF=3] Meiying He et al."Identification of Sucrose Phosphate Synthase, Sucrose Synthase, and Invertase Gene Families of Longan in Relation to On-Tree Preservation."Horticulturae.2025 Oct;11(10):1270 10. [IF=8.5] Xinyue Gai et al."Sulfated polysaccharide from Apostichopus japonicus and its inhibition effects on Helicobacter pylori in vitro and in vivo."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Nov;330:148027 9. [IF=12.4] Sitong Feng et al."Iron-Modulable Lactoferrin Toward Personalized Food Ingredients with Controllable Properties."FOOD HYDROCOLLOIDS.2025 Sep;:111916 8. [IF=5.3] Chang Yafei et al."Developing a Molecular Imprinting Sensor Based on Double-Layer Coating Structure for the Rapid and Sensitive Detection of Chlortetracycline in Milk."Food and Bioprocess Technology.2024 Oct;:1-11 7. [IF=8.7] Yunwei Niu et al."The anti-depression effect and mechanism of harmonious rosemary essential oil and its application in microcapsules."Materials Today Bio.2025 Apr;31:101546 6. [IF=6.5] Sining Li et al."Lipid oxidation and lipidomic profiles of raw and thermal-extracted yak fat under hydroxyl radical-induced oxidative stress."Food Chemistry-X.2025 Feb;26:102295 5. [IF=8.5] Qin Yang et al."Effect of basil seed gum with low or high molecular weight on the rheological, physicochemical and structural properties of frozen dough."FOOD CHEMISTRY.2025 Mar;:143808 4. [IF=4.8] Siyu Cheng et al."Physicochemical properties and action mechanism of chicken lung protein hydrolysate modified by plastein reaction."Food Bioscience.2025 Jun;68:106456 3. [IF=7] Yaqi Zhao et al."Effects of drying methods on phytochemicals and antioxidant activity of broccoli by-products."FOOD RESEARCH INTERNATIONAL.2025 May;208:116284 2. [IF=5.7] Xiaoze Dong et al."An Ochratoxin a DNA Aptamer-Mediated Transcriptional Regulatory Riboswitch Biosensor."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;XXXX(XXX):XXX-XXX 1. [IF=8.1] Fang Wang et al."Structural, physicochemical and digestive properties of non-covalent and covalent complexes of ultrasound treated soybean protein isolate with soybean isoflavone."FOOD RESEARCH INTERNATIONAL".2024 Aug;189:114571