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Cited by 11Proteins in Food SystemsUltrasound and Cavitation PhenomenaMicrobial Inactivation Methods

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Thermal effects induced by high-intensity ultrasound cavitation on soy protein isolate: Structural modulations and gelation behaviors

Yuan, Yuan, Hu, Tan, Cheng, Xi, Su, Hongchen, Xie, Yuxin, Hu, Hao·2026·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2025.112247
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Metadata

Authors
Yuan, Y., Hu, T., Cheng, X., Su, H., Xie, Y., & Hu, H.
Affiliations
Huazhong Agricultural University (CN)
Corresponding author
Hu, Hao
ORCID
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2026-04
Volume
173
Pages
112247
ISSN
0268-005X (ISSN-L)
DOI
10.1016/j.foodhyd.2025.112247
OpenAlex
W4416301674
Cited by
11
References
3
Citations by year
2026: 11
FWCI
3.98
Type
journal article
Language
en
Open access
closed
Licence
Locations
Food Hydrocolloids (publishedVersion)
Funders
  • National Natural Science Foundation of China (32372471)
  • National Key Research and Development Program of China (2024YFF1106505)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Physical Sciences › Physics and Astronomy › Acoustics and Ultrasonics › Ultrasound and Cavitation Phenomena
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
Keywords
soy protein isolate, thermal effects, protein gelation, gel strength, particle size, protein solubility, intrinsic fluorescence, hydrophobic groups, non-covalent interactions, storage modulus

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