Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel
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Ultrasonication can tailor processing behaviour without compromising final texture.
“Despite these differences during heating, all ultrasonicated samples in this study formed comparable or stronger gels after cooling, indicating that ultrasonication can tailor processing behaviour without compromising final texture (Liang et al., 2021; Rodrigues et al., 2026).”
From Effects of ultrasonication on structure and gelation of plant proteins at different denaturation states (2027) · cites this paper as Liang et al., 2021
Although ultrasonicated samples showed lower G′ and G′′ during the initial heating stage, the final gels formed after cooling displayed comparable or slightly higher moduli.
“Although ultrasonicated samples showed lower G ′ and G ″ during the initial heating stage, the final gels formed after cooling displayed comparable or slightly higher moduli”
From Effects of ultrasonication on structure and gelation of plant proteins at different denaturation states (2027) · cites this paper as Liang et al., 2021
Cited by
Sorted by citations
Yusoff, I. M., Mat Taher, Z., Rahmat, Z., & Chua, L. S. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111268 · Cited by 510 · see citing works
Zhao, C., Wang, F., Yang, X., Mao, Y., Qi, Q., Zheng, M., Xu, X., Cao, Y., Wu, Y., & Liu, J. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108374 · Cited by 84 · see citing works
Zhu, M., Kasapis, S., & Dhital, S. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113251
- Authors
- Liang, Y., Teng, F., He, M., Jiang, L., Yu, J., Wang, X., Li, Y., & Wang, Z.
- Venue
- Food Structure
- Publisher
- Elsevier BV
- Published
- 2021-04
- Volume
- 28
- Pages
- 100169
- ISSN
- 2213-3291
- Cited by
- 45
- References
- 0
- Language
- en
- Funders
- National Key Research and Development Program of China (2018YFD0400600, 2016YFD0401402)
- National Natural Science Foundation of China (31571876)
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