Characterization of the structure, stability, and activity of hypoglycemic peptides fromMoringa oleiferaseed protein hydrolysates

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Effects of enzymatic modification on the stability of cashew-based milk

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Food Funct., 2023, 14, 7946
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Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles

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pH-Driven formation of soy peptide nanoparticles from insoluble peptide aggregates and their application for hydrophobic active cargo delivery

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Food Chemistry, 2021, 355, 129509
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The protective mechanism of soy peptides in enhancing stress resistance of Lacticaseibacillus rhamnosus GG during thermal convective drying

Shuangying Zhu, Kai Shan, Yuyan Xu, Chong Zhang, Hongmei Xiao, Wei Song, Mingsheng Dong and Chuang Zhang

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Effect of enzymolysis-assisted electron beam irradiation on structural characteristics and antioxidant activity of rice protein

Ting Li, Li Wang, Dongling Sun, Yanan Li and Zhengxing Chen

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Influence of thermal treatment on oil-water interfacial properties and emulsion stabilization prepared by sono-assembled soy peptide nanoparticles

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Effects of polysaccharides on the structure, functionality, emulsion stability and rheological properties of soybean meal hydrolysate-proanthocyanidin complexes

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Alcalase-hydrolyzed insoluble soybean meal hydrolysate aggregates: Structure, bioactivity, function properties, and influences on the stability of oil-in-water emulsions

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Enhancing functional properties of insoluble aggregates of chia seed protein hydrolysates via synergistic physicochemical strategies: structural insights and industrial potential

Jinghui Chen, Weiben Ge and Hongxin Wang

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The Beneficial Effects of Soybean Proteins and Peptides on Chronic Diseases

Sumei Hu, Caiyu Liu and Xinqi Liu

Nutrients, 2023, 15, 1811
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Angiotensin-Converting Enzyme and Renin-Inhibitory Activities of Protein Hydrolysates Produced by Alcalase Hydrolysis of Peanut Protein

Sukanya Poddar and Jianmei Yu

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Assembly of food proteins for nano- encapsulation and delivery of nutraceuticals (a mini-review)

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Limited enzymatic hydrolysis induced pea protein gelation at low protein concentration with less heat requirement

Da Chen and Osvaldo H. Campanella

Food Hydrocolloids, 2022, 128, 107547
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Controlled degradation behavior of typical subunits dominated the assembly of soy protein via coupled enzymatic hydrolysis-thermal treatment

Zhicheng Niu, Wenyu Zheng, Weitian Chen, Mouming Zhao and Feibai Zhou

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Rice peptide nanoparticle as a bifunctional food-grade Pickering stabilizer prepared by ultrasonication: Structural characteristics, antioxidant activity, and emulsifying properties

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Food Chemistry, 2021, 343, 128545
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Mild preheating improves cholesterol-lowering benefits of soy protein via enhancing hydrophobicity of its gastrointestinal digests: An in vitro study

Wen-Wen Zhu and Chuan-He Tang

Food Hydrocolloids, 2022, 124, 107282
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Development of gastric digestion-tolerant plant protein-based nanoparticles: Fabrication, characterization, antioxidant activity, and stability

Xiaoling Lin, Can Zhu, Meier Chen, Pedro Rodriguez Gonzalez, Xuanni Chen, Ziwen Zhao, Dganit Danino and Harold Corke

Food Hydrocolloids, 2024, 151, 109815
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Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins

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Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification

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pH-shifting formation of goat milk casein nanoparticles from insoluble peptide aggregates and encapsulation of curcumin for enhanced dispersibility and bioactivity

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LWT, 2022, 154, 112753
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Enzymatic hydrolysis of soy and chickpea protein with Alcalase and Flavourzyme and formation of hydrogen bond mediated insoluble aggregates

Terrence Dent, Osvaldo Campanella and Farnaz Maleky

Current Research in Food Science, 2023, 6, 100487
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Preparation and identification of hypoglycemic bioactive peptide from Amygdalus communis L. by multienzyme hydrolysis

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Protein Hydrolysates Derived from Animals and Plants—A Review of Production Methods and Antioxidant Activity

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Foods, 2022, 11, 1953
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The enhanced affinity of moderately hydrolyzed whey protein to EGCG promotes the isoelectric separation and unlocks the protective effects on polyphenols

Zhiyuan Ma, Jiale Zhao, Yang Zou and Xueying Mao

Food Chemistry, 2024, 450, 138833
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Gastrointestinal delivery of codfish Skin-Derived collagen Hydrolysates: Deep eutectic solvent extraction and bioactivity analysis

Isa Silva, Bárbara M.C. Vaz, Sérgio Sousa, Maria Manuela Pintado, Ezequiel R. Coscueta and Sónia P.M. Ventura

Food Research International, 2024, 175, 113729
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Comparative analysis of walnut (Juglans sigillata) protein quality from defatted meal: Traditional versus green oil extraction technologies

Congmei Hu, Delu Ning, Yongliang Zhuang, Liping Sun, Xiaoling Wang, Shuguang Wang, Mouming Zhao and Bifen Chen

LWT, 2026, 245, 119259
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Deep eutectic solvents and alkaline extraction of protein from seabuckthorn seed meal: a comparison study

Junjie Lin, Huan Xiang, Dongxiao Sun-Waterhouse, Chun Cui and Wei Wang

Food Science and Human Wellness, 2022, 11, 1028
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Ultrasound assisted complexation of soybean peptide aggregates and soluble soybean polysaccharide: pH optimization, structure characterization, and emulsifying behavior

Yi Ma, Mengfan Xu, Wentao Wang, Xiangyang Li and Xiuzhen Ding

Food Research International, 2025, 201, 115546
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Interactions Between Plant Proteins and Gut Microbiota as Determinants of Intestinal Health

Aleksandra Szydłowska, Barbara Sionek and Danuta Kołożyn-Krajewska

Microorganisms, 2026, 14, 540
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Synergistic Hydrolysis of Soy Proteins Using Immobilized Proteases: Assessing Peptide Profiles

Yuhong Mao, Lan Chen, Luyan Zhang, Yangyang Bian and Chun Meng

Foods, 2023, 12, 4115
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Improving the biological activity, functional properties, and emulsion stability of soybean meal hydrolysate via covalent conjugation with polyphenol

Xiaoying Zhang, Chengpeng Yin, Jiaqi Hao, Danhua Ma, Ziyu Li, Yang Li and Baokun Qi

Food Chemistry, 2023, 422, 136255
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Extraction of walnut protein using deep eutectic solvent aqueous two-phase system: Investigation of structural and functional properties

Yun-Kun Zhu, Mei-Hui Li, Min Yang, Jiang-Xia Xu, Meng-Yao Ren, Zhong-Kai Zhao, Liang Wang, Jie Yang, Jun Liu and Min-Wei Zhang

Food Chemistry: X, 2025, 28, 102546
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Strategies to overcome nutritional and technological limitations of pulse proteins

Fatemeh Aghababaei, David Julian McClements and Milad Hadidi

Future Foods, 2025, 11, 100624
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Relationship between flexibility and interfacial functional properties of soy protein isolate: succinylation modification

Ziteng Lian, Sai Yang, Shicheng Dai, Xiaohong Tong, Peilong Liao, Lin Cheng, Weijie Qi, Yijun Wang, Huan Wang and Lianzhou Jiang

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Adding Value to Brewery Industry By-Products as Novel Ingredients in Non-Alcoholic Malt Beverage Applications

Muhammad Usman Akram, Helen Oluwaseun Agunbiade, Deepak Kadam, Rotimi Emmanuel Aluko and Filiz Koksel

Foods, 2025, 14, 2882
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Soymilk modification by immobilized bacteria in a soft elastic tubular reactor's wall

Saartje Hernalsteens, Hai Hua Cong and Xiao Dong Chen

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The Reconstruction of Sesame Protein-Derived Amyloid Fibrils Alleviates the Gastric Digestion Instability of β-Carotene Nanoparticles

Liang Zhang, Puxuan Zhang, Haocheng Tong, Yue Zhao, Tengfei Yu, Guanchen Liu and Donghong Liu

Nanomaterials, 2025, 15, 1829
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High-pressure homogenization pretreatment enhances flavonoid release and bioactive peptide production in quinoa protein hydrolysates: In vitro and in silico analysis of bioactive properties

Ludmilla de Carvalho Oliveira, Elena Peñas, Juana Frias, María Elena Cartea, Marta Francisco, Cristina Martinez-Villaluenga and Marcelo Cristianini

Innovative Food Science & Emerging Technologies, 2025, 104, 104088
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Ultrasound driven conformational and physicochemical changes of soy protein hydrolysates

Ran Tian, Junran Feng, Guo Huang, Bo Tian, Yan Zhang, Lianzhou Jiang and Xiaonan Sui

Ultrasonics Sonochemistry, 2020, 68, 105202
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Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization

Tian Lan, Yabo Dong, Miao Zheng, Lianzhou Jiang, Yan Zhang and Xiaonan Sui

LWT, 2020, 134, 109990
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Limited proteolysis of pea protein to promote aggregation/gelation: role of enzyme concentration and molecular characteristics

Kwan-Mo You, Jan Ilavsky and Da Chen

Food Chemistry, 2026, 504, 147964
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Allergenicity, antioxidant activity and ACE-inhibitory activity of protease hydrolyzed peanut flour

Jianmei Yu, Nona Mikiashvili, Rabiatu Bonku and Ivy N. Smith

Food Chemistry, 2021, 360, 129992
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Development of a Sono-Assembled, Bifunctional Soy Peptide Nanoparticle for Cellular Delivery of Hydrophobic Active Cargoes

Yuanhong Zhang, Mouming Zhao, Zhengxiang Ning, Shujuan Yu, Ning Tang and Feibai Zhou

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Fabrication of diosmin loaded food-grade bilayer nanoparticles with modified chitosan and soy peptides and antioxidant properties examination

Sen Li, Tong Guan, Hongyan Lv, Yuwei Cai, Wanqing Cao, Ze Zhang, Hongdong Song, Hongwei Cao and Xiao Guan

Food Chemistry: X, 2024, 21, 101237
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Physicochemical, structural, foaming, and rheological properties of soybean peptide aggregates obtained from enzymatic by-products

Ziyu Li, Chengpeng Yin, Ying Wang, Xiaoying Zhang and Baokun Qi

Food Hydrocolloids, 2025, 164, 111224
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Plant-derived insoluble protein aggregates: Formation mechanisms, influencing factors, solubilization, functional properties, and applications

Yanli Ji, Jie Xue, Jiayang Wu, Chenxi Fan, Endian Guo and Hui Yang

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Formation and Characterization of Bifunctional Nanoparticles Fabricated from Insoluble Rice Peptide Aggregate: Effect of Enzymes

Xinxia Zhang, Shengze Ma, Ting Li and Li Wang

Foods, 2025, 14, 3974
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The influence of effective microorganisms on the yield and quality of individual seed components of different soybean genotypes

Marija Bajagić, Vojin Đukić, Vojin Cvijanović, Zlatica Mamlić, Nenad Đurić, Aleksandra Ivetić and Jovana Sekulić

Acta agriculturae Serbica, 2024, 29, 9
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Ultrasonic Assisted Extraction of Quinoa (Chenopodium quinoa Willd.) Protein and Effect of Heat Treatment on Its In Vitro Digestion Characteristics

Xingfen He, Bin Wang, Baotang Zhao and Fumin Yang

Foods, 2022, 11, 771
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Peptidomics of potato protein hydrolysates: implications of post-translational modifications in food peptide structure and behaviour

Shixiang Yao and Chibuike C. Udenigwe

R. Soc. Open Sci., 2018, 5
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Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates

Yixuan Xia, Ling Zhu, Gangcheng Wu, Tongtong Liu, Xiaojing Li, Xingguo Wang and Hui Zhang

LWT, 2022, 159, 113228
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Encapsulation of phenolic compounds within food-grade carriers and delivery systems by pH-driven method: a systematic review

Jiyao Zhang, Alkassoumi Hassane Hamadou, Chao Chen and Bin Xu

Critical Reviews in Food Science and Nutrition, 2023, 63, 4153
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Formation of soy protein nanoparticles with varied loading capacity by controlled enzymatic hydrolysis and their co-assembly with Vitamin D3

Zhicheng Niu, Feibai Zhou, Dan Yuan and Mouming Zhao

Food Hydrocolloids, 2024, 149, 109531
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Microstructure, rheology and creaming stability of Pickering emulsions stabilised with SPI‐soy peptide nanoparticle complex

Dan Wang, Chen Wei, Yangyong Dai, Luping Zhao, Xiangyang Li and Xiuzhen Ding

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Ultra high temperature (UHT) processability of high protein dispersions prepared from milk protein-soy protein hydrolysate mixtures

Jaspal Singh, Sangeeta Prakash, Bhesh Bhandari and Nidhi Bansal

LWT, 2020, 126, 109308
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Development and characterization of nanoparticles formed by soy peptide aggregate and epigallocatechin-3-gallate as an emulsion stabilizer

Yabo Dong, Tian Lan, Guo Huang, Lianzhou Jiang, Yan Zhang and Xiaonan Sui

LWT, 2021, 152, 112385
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Possible role of polypeptide-chlorogenic acid interaction in the physicochemical and sensory characteristics of quinoa-modified coffee beverage

Xin Ji, Li Wang, Jing Zhao and Jiang Jiang

Food Chemistry, 2023, 425, 136359
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Synergistic treatment of pH and ultrasound promotes the formation of insoluble soy protein hydrolysate nanofibrils

Di An and Liang Li

Food Chemistry, 2025, 470, 142659
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Soy proteins with various surface properties prepared by limited enzymatic hydrolysis and their potential on emulsion thickening and controlling lipolysis

Jinjin Wu, Weiye Liu, Min Zhong, Mouming Zhao, Qiangzhong Zhao and Feibai Zhou

Food Hydrocolloids, 2024, 156, 110274
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Effect of combined enzyme and ultrasound treatment on the structure and gel properties of soy protein isolate: A comparative study of alkaline protease and pepsin

Xixi Wu, Tian Gao, Zheng Xu, Chunjie Liu, Fei Teng and Yang Li

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Functionalization of oilseed proteins via fibrillization: Comparison in structural characteristics, digestibility and 3D printability of amyloid fibrils

Liang Zhang, Jie Zhan, Xiayu Liu, Boyuan Guan, Peichao Zhang, Deshang Zhang, Wenjun Wang, Guanchen Liu, Hui Zhang and Donghong Liu

Food Hydrocolloids, 2025, 162, 111019
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Preparation of bioactive peptides with antidiabetic, antihypertensive, and antioxidant activities and identification of α‐glucosidase inhibitory peptides from soy protein

Rongchun Wang, Hongxing Zhao, Xiaoxi Pan, Caroline Orfila, Weihong Lu and Ying Ma

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Purification of phycocyanin from Spirulina platensis using deep eutectic solvent-based aqueous two-phase system: Correlation between hydrogen bond acceptor and protein structure

Ningqiao Kong, Wenyu Zheng, Mouming Zhao and Feibai Zhou

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Bibliometric Analysis of Functional Crops and Nutritional Quality: Identification of Gene Resources to Improve Crop Nutritional Quality through Gene Editing Technology

Xun Wei, Yan Long, Chenchen Yi, Aqing Pu, Quancan Hou, Chang Liu, Yilin Jiang, Suowei Wu and Xiangyuan Wan

Nutrients, 2023, 15, 373
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Comprehensive Identification of Short and Medium-Sized Peptides from Pixian Broad Bean Paste Protein Hydrolysates Using UPLC-Q–TOF–MS and UHPLC-Q Exactive HF-X

Mingyang Li, Wenlai Fan and Yan Xu

J. Agric. Food Chem., 2022, 70, 8288
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Characterization of ultrasound-induced soybean peptide particles (SPPs) and SPP-stabilized Pickering emulsions combined with amino acid sequence analysis

Ping Han, Mou Zhao, Zhouping Wang, Nengmao Chen, Fuguo Liu, Shiling Lu, Juan Dong and Jingtao Sun

Food Hydrocolloids, 2025, 163, 111073
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Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties

Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Francesca Bot, James A. O’Mahony, Juergen Bez, Elke K. Arendt and Emanuele Zannini

Eur Food Res Technol, 2023, 249, 573
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Fabrication and Encapsulation of Soy Peptide Nanoparticles Using Ultrasound Followed by Spray Drying

Yiqun Jiang, Zhen Luo, Fenglan Xiang, Yubin Liu, Jin Yan and Jinmei Wang

Foods, 2024, 13, 3967
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Physicochemical, interfacial and emulsifying properties of insoluble soy peptide aggregate: Effect of homogenization and alkaline-treatment

Cui Du, Yongjian Cai, Tongxun Liu, Lihua Huang, Zhao Long, Mouming Zhao, Yuanhong Zhang and Qiangzhong Zhao

Food Hydrocolloids, 2020, 109, 106125
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Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients

Abhiroop Mookerjee and Takuji Tanaka

Current Opinion in Food Science, 2023, 49, 100974
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Pulse protein processing: The effect of processing choices and enzymatic hydrolysis on ingredient functionality

Terrence Dent and Farnaz Maleky

Critical Reviews in Food Science and Nutrition, 2023, 63, 9914
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Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry

Lihua Huang, Yongjian Cai, Fang Fang, Tongwen Huang, Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren

Food Hydrocolloids, 2024, 157, 110407
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Characteristics of ultrasound-induced sesamol–soybean peptide composite particles (SSPPs) and SSPP-stabilized Pickering emulsions

Ping Han, Fang Ma, Zhouping Wang, Xiang Zhou, Kai Zheng, Shiling Lu, Jingtao Sun and Juan Dong

International Journal of Biological Macromolecules, 2025, 318, 145367
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Modulating structure and gelation properties of mung bean protein via controlled enzymatic hydrolysis

Yusi Qin, Zhi Yang, Debashree Roy and Aiqian Ye

LWT, 2026, 247, 119321
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The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties

Ying Zhu, Shaoyu Fu, Changling Wu, Baokun Qi, Fei Teng, Zhongjiang Wang, Yang Li and Lianzhou Jiang

Food Hydrocolloids, 2020, 103, 105709
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Comparison of Colorimetric Methods for Measuring the Solubility of Legume Proteins

Terrence Dent, Allison LeMinh and Farnaz Maleky

Gels, 2024, 10, 551
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Enhancing the functional properties of hydrolyzed pea proteins using trypsin and Papain through Maillard conjugation with pea starch and other non-starch polysaccharides

Abhiroop Mookerjee, Michael Nickerson and Takuji Tanaka

Eur Food Res Technol, 2025, 251, 2573
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Controlled hydrolysis with preheating treatment and glutathione addition for enhanced foaming properties of soy protein isolate

Guijiang Liang, Wenpu Chen, Maomao Zeng, Zhiyong He, H. Douglas Goff, Jie Chen and Zhaojun Wang

Journal of Food Engineering, 2025, 387, 112339
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