Advances in selenium-containing brown rice protein: structural characteristics, functional modification, and applications - Shu Li; Xinjie Shang; Yaxin Wu; Yumeng Wang; Shiyu Lin; Zexu Li; Zhaohui Xu; Yixuan Li; Yao Tang; Rui Yang (Food Hydrocolloids, 2026)

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 - Tianhao Zhu; Mingze Xu; Yi Luan; Khubaib Ali; Peipei Yin; Qingling Wang; Rui Liu; Qingfeng Ge; Hai Yu; Mangang Wu (Food Hydrocolloids, 2026)

Ultrasound-driven structural and functional modifications of grape seed protein revealed by power- and duration-dependent experiments - Ying-Yang Liu; Da-Rui Tang; Shi-Ling Wang; Wei-Wei Li; Jun-Wei Xu; Lian-Bing Lin; Yu-Hang Jiang; Qi-Lin Zhang (Food Hydrocolloids, 2026)

Pulsed electric field facilitated fibrillation of soy protein isolate: preparation, characterization, and functional properties - Dong-Yang Xu; Ben Yu; Wen-Hao Xiao; Zhong Han; Rui Wang; Xin-An Zeng (Food Hydrocolloids, 2026)

Novel approach to binary protein construction via pulsed electric field-induced unfolding: Comprehensive enhancement of chickpea protein properties - Yongxin Teng; Xindong Xu; Boru Chen; Rui Wang; Ting Zhang; Xiangwei Zhu; Yonghui Li; Zhong Han; Xin-An Zeng (Food Hydrocolloids, 2026)

Elucidating the mechanism by which hofmeister anions influence rheological properties and microstructure of egg yolk low–density lipoprotein/κ–carrageenan double–network hydrogels - Jian Li; Mengzhuo Liu; Yunze Ma; Lina Xu; Huajiang Zhang; Hanyu Li; Lili Zhang; Ning Xia; Rui Chuang; Ahmed M. Rayan; Mohamed Ghamry (Food Hydrocolloids, 2025)

Enhancement of chickpea protein functionalities through higher-intensity pulsed electric field: Insights into protein aggregations and structural changes - Yongxin Teng; Yabin Wang; Xindong Xu; Rui Wang; Boru Chen; Langhong Wang; Fuchao Zhan; Zhong Han; Yonghui Li; Xiangwei Zhu; Xin-An Zeng (Food Hydrocolloids, 2025)

Elucidating interaction mechanisms of protein and diacylglycerol at the interface on the static storage stability of partially crystalline emulsions through a multiscale approach - Pengkai Xie; Zhen Zhang; Yee-Ying Lee; Rui Xie; Junqi Lai; Shuo Zou; Chin Ping Tan; Yufei Zhang; Ying Huang; Geyang Xu; Yong Wang (Food Hydrocolloids, 2025)

Impact of interfacial rigidity on the rheological properties of high internal phase Pickering emulsions stabilized by casein, walnut protein isolate, and their complexes - Rui Jiang; Yanfei Xu; Zheng Zhou (Food Hydrocolloids, 2025)

Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins - Weiyi Zhang; Rui Zheng; Xinglian Xu; Xue Zhao (Food Hydrocolloids, 2025)

Effect of konjac glucomannan with different degrees of deacetylation on the gel behavior of transglutaminase induced soybean protein isolate emulsion gels - Yuntao Wang; Hui Zhang; Qing Liang; Xiuqin Guo; Zijian Niu; Si Qiu; Wei Xu; Rui Li (Food Hydrocolloids, 2024)

Structure, rheology, and antifreeze property of the exopolysaccharide from Naematelia aurantialba through basidiospore fermentation - Tao Sun; Xiaoyi Xu; Yuhang Ma; Hao jiang; Kai Yang; Rui Wang; Yian Gu; Sha Li; Yibin Qiu; Dafeng Sun; Hong Xu; Peng Lei (Food Hydrocolloids, 2023)

Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin - Xiaotong Bu; Minghang Guan; Lei Dai; Na Ji; Yang Qin; Xingfeng Xu; Liu Xiong; Rui Shi; Qingjie Sun (Food Hydrocolloids, 2023)

Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate - Rui Wang; Lang-Hong Wang; Qing-Hui Wen; Fei He; Fei-Yue Xu; Bo-Ru Chen; Xin-An Zeng (Food Hydrocolloids, 2023)