Leaderboards/Protein Hydrolysis and Bioactive Peptides

Protein Hydrolysis and Bioactive Peptides

Last updated July 15, 2026

Rising Stars

Fresh ink, massive impact

Researchers

1
Lidong Pang
Northeast Agricultural University
2
Zhenjiao Du
University College Dublin
3
Dora Elisa Cruz‐Casas
Universidad Autónoma de Coahuila
4
Cheng Tang
Anhui Agricultural University
5
Baoting Xu
Shanghai Academy of Agricultural Sciences
6
Sara A. Cunha
Universidade Católica Portuguesa
7
Fen‐Fang Liu
Qilu University of Technology
8
Ye Dong
Zhejiang Pharmaceutical College
9
Shanting Lin
Ministry of Agriculture and Rural Affairs
10
Shikun Suo
Ningbo University

Papers

1
Publication in Antioxidants (2024) [117 citations, W4394892209]
Antioxidants|2024
117 cit.
2
Publication in Trends in Food Science & Technology (2024) [69 citations, W4391512052]
Trends in Food Science & Technology|2024
69 cit.
3
Effects of ultrasound pretreatment on the structure, IgE binding capacity, functional properties and bioactivity of whey protein hydrolysates via multispectroscopy and peptidomics revealed
Ultrasonics Sonochemistry|2024
40 cit.
4
Effect of enzymatic hydrolysis and ultrasound pretreatment on allergenicity, functional properties and bioactivity of whey protein isolates
LWT|2024
35 cit.
5
Reducing the allergenicity of whey proteins while improving their functional properties and bioactivity using combined enzymes
Food Chemistry|2025
27 cit.
6
Effect of covalent binding of (-)-epigallocatechin gallate on the antibody binding capacity, physico-chemical properties and functional properties of whey isolate proteins: Comparison of ultrasound-assisted treatment and heat-assisted treatment
Food Hydrocolloids|2025
19 cit.
7
Induction of beta-lactoglobulin amyloid fibril formation by acid heating to reduce allergenicity and improve functional properties: Insights from structural changes and protein hydrolysis
Food Hydrocolloids|2025
19 cit.
8
Colorimetric biosensor based on aptamer recognition-induced multi-DNA release and peroxidase-mimicking three-way junction DNA-Ag/PtNCs for the detection of Salmonella typhimurium
Talanta|2024
18 cit.
9
Publication in Food Research International (2024) [15 citations, W4400871741]
Food Research International|2024
15 cit.
10
Effects of postbiotics produced by Lactobacillus plantarum JM015 isolated from traditional fermented dairy products on Salmonella-induced intestinal inflammation: A preventive strategy
Food Chemistry|2024
14 cit.

Emerging Leaders

Drafting the new consensus

Researchers

1
Jianping Wu
University of Alberta
2
Leticia Mora
Instituto de Agroquímica y Tecnología de Alimentos
3
Jianyin Miao
South China Agricultural University
4
David C. Dallas
Oregon State University
5
Jesper Magnusson
University of Gothenburg
6
Yali Dang
Ningbo University
7
Alain Doyen
Université Laval
8
Feibai Zhou
South China University of Technology
9
Xiuping Dong
Dalian Polytechnic University
10
Xueming Liu
Guangdong Academy of Agricultural Sciences

Papers

1
Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides
Current Opinion in Food Science|2022
186 cit.
2
Umami peptides screened based on peptidomics and virtual screening from Ruditapes philippinarum and Mactra veneriformis clams
Food Chemistry|2022
127 cit.
3
Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste
Food Hydrocolloids|2022
87 cit.
4
Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gels
Food Chemistry|2024
72 cit.
5
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel
Journal of Food Engineering|2022
62 cit.
6
In vitro and in silico analysis of potential antioxidant peptides obtained from chicken hydrolysate produced using Alcalase
Food Research International|2022
56 cit.
7
Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel
Food Hydrocolloids|2023
52 cit.
8
Structural and gelation properties of five polyphenols-modified pork myofibrillar protein exposed to hydroxyl radicals
LWT|2022
50 cit.
9
Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake
LWT|2022
49 cit.
10
Purification, identification and hypolipidemic activities of three novel hypolipidemic peptides from tea protein
Food Research International|2023
49 cit.

Current Senior Leaders

Wrote the book, still writing it

Researchers

1
Soottawat Benjakul
Prince of Songkla University
2
Se‐Kwon Kim
Hanyang University
3
Richard J. Fitzgerald
University of Limerick
4
Rotimi E. Aluko
University of Manitoba
5
Monçef Nasri
University of Sfax
6
Fereidoon Shahidi
Memorial University of Newfoundland
7
André Brodkorb
Teagasc - The Irish Agriculture and Food Development Authority
8
Mouming Zhao
South China University of Technology
9
Fidel Toldrá
Instituto de Agroquímica y Tecnología de Alimentos
10
Youling L. Xiong
Jiangnan University

Papers

1
A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus
Food & Function|2014
5.5k cit.
2
INFOGEST static in vitro simulation of gastrointestinal food digestion
Nature Protocols|2019
4.7k cit.
3
Food applications of chitin and chitosans
Trends in Food Science & Technology|1999
1.8k cit.
4
Measurement of antioxidant activity
Journal of Functional Foods|2015
1.3k cit.
5
Extraction and analysis of phenolics in food
Journal of Chromatography A|2004
1.3k cit.
6
Extraction and analysis of phenolics in food
Journal of Chromatography A|2004
1.3k cit.
7
Biological activities and potential health benefits of sulfated polysaccharides derived from marine algae
Carbohydrate Polymers|2010
979 cit.
8
Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type
Food Chemistry|2006
969 cit.
9
Optimization of extraction of phenolic compounds from wheat using response surface methodology
Food Chemistry|2004
803 cit.
10
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
Trends in Food Science & Technology|2020
803 cit.

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