One stone, two birds: Preparation of nutritionally fortified and easy-to-swallow 3D printed pea protein gel based on high internal phase emulsions - Wei Liang; Junhong Xie; Qiannan Zhao; Chenghong Jiang; Xiaofeng Zhan; Mingrong Chen; Lu Zhang; Chuan Li; Jianhua Rong; Yang Hu (Food Hydrocolloids, 2026)

Modifying duck myofibrillar proteins using sodium bicarbonate under cold plasma treatment: Impact on the conformation, emulsification, and rheological properties - Shengqi Jiang; Chunjie Yang; Rong Bai; Ziwei Li; Linlu Zhang; Ya Chen; Xiang Ye; Siying Wang; Hao Jiang; Wu Ding (Food Hydrocolloids, 2024)

Corrigendum to “Co-folding of soy protein isolates and shellac by structural interplays to induce hydrogels” [Food Hydrocolloids 139 (2023) 108527] - Yang Guo; Zhi-guo Zhang; Jing Cai; Wei-rong Li; Ling-yun Chen; Wei-cheng Wu (Food Hydrocolloids, 2023)

Air-water interfacial properties and quantitative description of pea protein isolate-Tween 20 - Qian Shen; Wei Zheng; Fei Han; Jingnan Zuo; Jun Dai; Cuie Tang; Rong Song; Bin Li; Yijie Chen (Food Hydrocolloids, 2023)

Linear and nonlinear interface rheological behaviors and structural properties of pea protein (vicilin, legumin, albumin) - Qian Shen; Jing Li; Xiaojun Shen; Xinyu Zhu; Jun Dai; Cuie Tang; Rong Song; Bin Li; Yijie Chen (Food Hydrocolloids, 2023)

Co-folding of soy protein isolates and shellac by structural interplays to induce hydrogels - Yang Guo; Zhi-guo Zhang; Jing Cai; Wei-rong Li; Ling-yun Chen; Wei-cheng Wu (Food Hydrocolloids, 2023)