Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
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UAE further improves the gel network structure based on these inherent properties.
“while UAE further improves the gel network structure based on these inherent properties (Sun et al., 2025; Yuan et al., 2026).”
From Heat-induced gelation of ultrasonically extracted saline-alkali-grown soybean protein: Correlation between protein conformation and gel functional behavior (2027) · cites this paper as Sun et al., 2025
QP and some other samples had denser gel networks and stronger structural integrity.
“indicating denser gel networks and stronger structural integrity (Guannan Liu, Jin, et al., 2025; Ren et al., 2024; Sun et al., 2025; Zou et al., 2026).”
From Heat-induced gelation of ultrasonically extracted saline-alkali-grown soybean protein: Correlation between protein conformation and gel functional behavior (2027) · cites this paper as Sun et al., 2025
The ultrasound-assisted process augmented the water-binding and retention capability of the protein gel systems.
“implying that the ultrasound-assisted process augmented the water-binding and retention capability of the protein gel systems (Liao et al., 2024; Sun et al., 2025; Yuan et al., 2026).”
From Heat-induced gelation of ultrasonically extracted saline-alkali-grown soybean protein: Correlation between protein conformation and gel functional behavior (2027) · cites this paper as Sun et al., 2025
Cites
Infrared spectroscopy of proteins
Barth, A. (2007) · Biochimica et Biophysica Acta (BBA) - Bioenergetics · doi:10.1016/j.bbabio.2007.06.004 · Cited by 5,129 · see citing works
Plant protein solubility: A challenge or insurmountable obstacle.
Gao, K., Rao, J., & Chen, B. (2024) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2023.103074 · Cited by 150 · see citing works
Strong and elastic pea protein hydrogels formed through pH-shifting method
Zhu, P., Huang, W., Guo, X., & Chen, L. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106705 · Cited by 130 · see citing works
Zhang, L., Wang, X., Hu, Y., Abiola Fakayode, O., Ma, H., Zhou, C., Hu, Z., Xia, A., & Li, Q. (2021) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2021.105803 · Cited by 53 · see citing works
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Han, X., Shan, B., Li, Y., Liu, J., Yang, J., & Li, D. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113483
- Authors
- Sun, Y., Wang, L., Wang, H., Zhou, B., Jiang, L., & Zhu, X.
- ORCID
- Wang, Long
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2025-02
- Volume
- 159
- Pages
- 110672
- ISSN
- 0268-005X
- Cited by
- 102
- References
- 4
- Language
- en
- Licence
- Funders
- Harbin University of Commerce (2020CX01)
- Heilongjiang Province Natural Science Foundation (LH2022C048)
- National Natural Science Foundation of China (32372386)
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