Effects of ultrasound on the structure and properties of soy protein gels prepared with different 11S/7S ratios
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UAE enhanced gel storage stability by promoting moderate protein unfolding, strengthening intermolecular cross-linking, and restricting water migration.
“suggesting that UAE enhanced gel storage stability by promoting moderate protein unfold ing, strengthening intermolecular cross-linking, and restricting water migration (Qiu 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 Qiu et al., 2025
Ultrasound application reinforces gel matrices primarily through the strengthening of hydrophobic forces and disulfide crosslinks.
“whose study demonstrated that ultrasound application reinforces gel matrices pri marily through the strengthening of hydrophobic forces and disulfide crosslinks (Qiu et al., 2025).”
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 Qiu et al., 2025
The observed enhancement can be ascribed to moderate protein unfolding brought about by ultrasonic treatment, which increases the accessibility of nonpolar and thiol moieties, reinforces hydrophobic associations and disulfide bridging, and thus improves the viscoelastic stability of gels under chilled conditions.
“The observed enhancement can be ascribed to mod erate protein unfolding brought about by ultrasonic treatment, which increases the accessibility of nonpolar and thiol moieties, reinforces hydrophobic associations and disulfide bridging, and thus improves the viscoelastic stability of gels under chilled conditions.”
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 Qiu et al., 2025
Legumin is known to form stiffer and more elastic gel networks.
“This shift effectively increased the relative contribution of legumin, which is known to form stiffer and more elastic gel networks (Qiu et al., 2025).”
From Effects of ultrasonication on structure and gelation of plant proteins at different denaturation states (2027) · cites this paper as Qiu et al., 2025
Cited by
Sorted by citations
Han, X., Shan, B., Li, Y., Liu, J., Yang, J., & Li, D. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113483
Zhu, M., Kasapis, S., & Dhital, S. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113251
- Authors
- Qiu, L., Zhu, Y., Zhu, X., Liu, L., Lv, M., Huang, Y., Sun, B., & Qu, M.
- ORCID
- Zhu, Xiuqing
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2025-11
- Volume
- 167
- Pages
- 111392
- ISSN
- 0268-005X
- Cited by
- 31
- References
- 0
- Language
- en
- Licence
- Funders
- Heilongjiang Province Natural Science Foundation (LH2023C064)
- Harbin University of Commerce
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