Leaderboards/Proteins in Food Systems

Proteins in Food Systems

Last updated July 15, 2026

Rising Stars

Fresh ink, massive impact

Researchers

1
Xingfa Ma
Wageningen University & Research
2
Ziteng Lian
Northeast Agricultural University
3
Chuxin Ke
Northeast Agricultural University
4
Lidong Pang
Northeast Agricultural University
5
Jingjie Hou
Northeast Agricultural University
6
Xinyu Zhang
Ministry of Agriculture
7
Yueyue Meng
China Geological Survey
8
Yang Chen
Hainan University
9
Abraham Badjona
Sheffield Hallam University
10
Fuyun Ji
Hefei University of Technology

Papers

1
Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties
Food Chemistry|2024
114 cit.
2
Publication in Journal of Food Engineering (2024) [62 citations, W4394809150]
Journal of Food Engineering|2024
62 cit.
3
Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of different proteins
Food Chemistry|2024
57 cit.
4
Publication in Food Research International (2024) [54 citations, W4400871756]
Food Research International|2024
54 cit.
5
Publication in Food Chemistry (2024) [48 citations, W4392866779]
Food Chemistry|2024
48 cit.
6
Publication in Carbohydrate Polymers (2024) [45 citations, W4400096095]
Carbohydrate Polymers|2024
45 cit.
7
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.
8
Soy glycinin-carboxymethyl cellulose “chain bead-like” nanocomplexes: Focus on formation mechanism, functional characteristics and stability properties
Food Hydrocolloids|2024
37 cit.
9
Interfacial and foaming properties of soluble lupin protein isolates: Effect of pH
Food Hydrocolloids|2024
36 cit.
10
Publication in Food Hydrocolloids (2024) [36 citations, W4402312270]
Food Hydrocolloids|2024
36 cit.

Emerging Leaders

Drafting the new consensus

Researchers

1
Anwesha Sarkar
Iowa State University
2
Liqiang Zou
Nanchang University
3
Jiajia Rao
North Dakota State University
4
Long Sheng
Xi'an Jiaotong University
5
Yanhong Bai
Zhengzhou University of Light Industry
6
Tara Grauwet
KU Leuven
7
Constantinos V. Nikiforidis
Wageningen University & Research
8
Fei Teng
Northeast Agricultural University
9
Bao Zhang
Hefei University of Technology
10
Charanjiv Singh Saini
Sant Longowal Institute of Engineering and Technology

Papers

1
Structural, functional properties, and volatile profile of hemp protein isolate as affected by extraction method: Alkaline extraction–isoelectric precipitation vs salt extraction
Food Chemistry|2022
103 cit.
2
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties
Trends in Food Science & Technology|2023
90 cit.
3
Effects of two fatty acids on soy protein isolate/sodium alginate edible films: Structures and properties
LWT|2022
86 cit.
4
Recent advances in design and stability of double emulsions: Trends in Pickering stabilization
Food Hydrocolloids|2022
84 cit.
5
Lanthanide bimetallic MOF-based fluorescent sensor for sensitive and visual detection of sulfamerazine and malachite
Food Chemistry|2023
81 cit.
6
A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein
International Journal of Biological Macromolecules|2023
70 cit.
7
Transforming sustainable plant proteins into high performance lubricating microgels
Nature Communications|2023
70 cit.
8
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion characteristics
Food Hydrocolloids|2022
69 cit.
9
Comparison of soy protein isolate-(–)-epigallocatechin gallate complexes prepared by mixing, chemical polymerization, and ultrasound treatment
Ultrasonics Sonochemistry|2022
65 cit.
10
Oat protein: Review of structure-function synergies with other plant proteins
Food Hydrocolloids|2024
64 cit.

Current Senior Leaders

Wrote the book, still writing it

Researchers

1
David Julian McClements
University of Massachusetts Amherst
2
Harjinder Singh
Riddet Institute
3
Yanxiang Gao
China Agricultural University
4
Seid Mahdi Jafari
Ministry of Health and Medical Education
5
Alejandro G. Marangoni
University of Guelph
6
Chuan‐He Tang
South China University of Technology
7
Bernard P. Binks
University of Hull
8
Bhesh Bhandari
The University of Queensland
9
André Brodkorb
Teagasc - The Irish Agriculture and Food Development Authority
10
Milena Corredig
Aarhus 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
Particles as surfactants—similarities and differences
Current Opinion in Colloid & Interface Science|2002
3.6k cit.
4
Nanoemulsions versus microemulsions: terminology, differences, and similarities
Soft Matter|2011
1.7k cit.
5
Influence of Particle Wettability on the Type and Stability of Surfactant-Free Emulsions
Langmuir|2000
1.4k cit.
6
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
Journal of Food Science|2000
1.3k cit.
7
Functional Materials in Food Nanotechnology
Journal of Food Science|2006
1.1k cit.
8
Protein-stabilized emulsions
Current Opinion in Colloid & Interface Science|2004
1.1k cit.
9
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
Drying Technology|2008
1k cit.
10
Edible nanoemulsions: fabrication, properties, and functional performance
Soft Matter|2010
1k cit.

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