Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein
Open accessAbstract
To improve the soybean protein content (SPC), flavor and quality of soymilk, the effects of dual-frequency ultrasound at different angles (40 + 20 kHz 0°, 40 + 20 kHz 30°, 40 + 20 kHz 45°) on physicochemical properties and soybean protein (SP) structure of raw soymilk were mainly studied and compared with the conventional single-frequency (40 kHz, 20 kHz) ultrasound. Furthermore, the intensity of the ultrasonic field in real-time was monitored via the oscilloscope and spectrum analyzer. The results showed that 40 + 20 kHz 45° treatment significantly increased SPC. The ultrasonic field intensity of 40 + 20 kHz 0° treatment was the largest (8.727 × 104 W/m2) and its distribution was the most uniform. The emulsifying stability of SP reached the peak value (233.80 min), and SP also had the largest particle size and excellent thermal stability. The protein solubility of 40 + 20 kHz 30° treatment attained peak value of 87.09%. 20 kHz treatment significantly affected the flavor of okara. The whiteness and brightness of raw soymilk treated with 40 kHz were the highest and the system was stable. Hence, the action mode of ultrasonic technology can be deeply explored and the feasibility for improving the quality of soymilk can be achieved.
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Dual-frequency multi-angle ultrasonic treatment improved physical and chemical properties (color, rheological properties, surface tension, emulsifying properties, foaming properties) of raw soymilk, ultimately improving flavor.
“Moreover, the application of dual-frequency multi-angle ultrasonic treatment not only increased the SPC of raw soymilk, but also improved its physical and chemical properties, such as color, rheological properties, surface tension, emulsifying properties, and foaming properties. These improvements ultimately helped to improve the flavor of the raw soymilk.”
From A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies (2023) · cites this paper as [30]
The Conclusions (page not available) state that dual-frequency multi-angle treatment increased the soybean protein content of raw soymilk and improved its flavor. The Results and discussion (page not available) report changes in the listed physicochemical properties, but not uniform improvements: brightness and whiteness decreased, and the emulsifying activity index fell. The paper also does not establish that improvements in those properties caused the flavor improvement. (LLM, conf=0.90)
Experimental — accuracy not yet measuredSome studies suggest that ultrasonic cavitation can lead to the formation of free radicals and the subsequent reduction of bioactive components.
“there are also studies suggesting that ultrasonic cavitation can lead to the formation of free radicals and the subsequent reduction of bioactive components [30].”
From A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies (2023) · cites this paper as [30]
The SPC of the 40 + 20 kHz 45° treatment was 20.01% higher than that of the 40 kHz treatment and 12.05% higher than that of the 20 kHz treatment.
“The SPC of the 40 + 20 kHz 45° treatment was 20.01 % higher than that of the 40 kHz treatment and 12.05 % higher than that of the 20 kHz treatment.”
From A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies (2023) · cites this paper as [30]
Dual-frequency ultrasonic treatment at 40 + 20 kHz and 45-degree angle significantly enhanced soybean protein content (SPC) in raw soymilk compared to single-frequency treatment.
“The findings indicated that dual-frequency ultrasonic treatment, particularly at 40 + 20 kHz and 45-degree angle, significantly enhanced the soybean protein content (SPC) in raw soymilk compared to single-frequency treatment.”
From A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies (2023) · cites this paper as [30]
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Zhang, L., Wang, X., Qu, W., Zhang, A., Wahia, H., Gao, X., Ma, H., & Zhou, C. (2022) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2022.106196 · Cited by 28 · see citing works
“[10], and dual-frequency multi-angle ultrasonic processing was carried out on the basis of sweeping-ultrasonic mode with sweeping period of 100 ms.”
MethodInfluentialYu, Z., Gao, Y., Jia, X., Cui, S., Ma, L., Zheng, D., Li, X., Li, L., Zhang, L., & Chen, Y. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.104271 · Cited by 25 · see citing works
Wang, X., Zhang, L., Chen, L., Wang, Y., Okonkwo, C. E., Yagoub, A. E. A., Wahia, H., & Zhou, C. (2023) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13161 · Cited by 24 · see citing works
Effect of ultrasonic vacuum drying on the structural characteristics of whole-egg protein powder
Jiang, M., Chen, P., Wang, X., Zhu, W., & Wu, J. (2023) · LWT · doi:10.1016/j.lwt.2023.115490 · Cited by 22 · see citing works
Johnson, N. A. N., Adade, S. Y. S., Ekumah, J., Li, Y., Betchem, G., Issaka, E., & Ma, Y. (2023) · Fermentation · doi:10.3390/fermentation9060495 · Cited by 21 · see citing works
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Yue, Q., Tian, J., Dong, L., & Zhou, L. (2024) · Foods · doi:10.3390/foods13020199 · Cited by 16 · see citing works
“The appropriate ultrasonic energy could promote the release and extraction of ACNs, but when the ultrasonic energy exceeds a certain threshold, it will lead to the generation of hydroxyl radicals and thermal effects, which cause ACN degradation, thus directly reducing ACN yield [38].”
BackgroundEsmi, F., Izadpanah, M., Soleimaninejad, M., Noori, A. A., & Soltan, J. (2025) · Food and Bioprocess Technology · doi:10.1007/s11947-025-03997-1 · Cited by 15 · see citing works
“Data obtained from Ferrari et al. (2022) and Wood et al. (2024) critical motivators for consumers transitioning to plant-based diets (J. Zhang et al., 2021a, 2021b).”
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Nikolić, N. Ć., Mutavski, Z., Šavikin, K., Živković, J., Pavlović, S., Jones, P., Copperstone, C., Aytar, E. C., Aydın, B., Bavegem, E. V., et al. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2025.1703760 · Cited by 16 · see citing works
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Fabrication of icariin-soymilk nanoparticles with ultrasound-assisted treatment
Wang, J., Zhu, H. M., Jiang, Y., Xiao, J., Yang, B. S., & Wen, L. (2022) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2022.106230 · Cited by 12 · see citing works
“Previous report revealed that an increase in the β-sheet, but a reduction in the random coils and α-helix was observed when a low power (200–400 W) was used, whereas a reversal result was found when the ultrasonic power increased to 600 W [9,10], which was consistent with present results.”
BackgroundResultZhang, L., Zhang, A., Zhou, S., Wang, Q., Wang, W., Ma, H., & Zhou, C. (2023) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2023.106621 · Cited by 10 · see citing works
Liu, F., Duan, Y., Huang, Z., Zhao, D., Zhao, L., He, W., Zhang, X., Li, M., Lin, Y., & Chen, Y. (2023) · Food Science & Nutrition · doi:10.1002/fsn3.3893 · Cited by 10 · see citing works
“Soymilk processing technology is complex and diverse, and includes soaking, grinding, boiling, filtering, and other methods (Huang et al., 2022; Kumar et al., 2021; Zhang et al., 2021).”
MethodSu, H., Xie, Y., Cheng, X., Yang, Z., Mao, J., Yang, H., Xu, X., Pan, S., & Hu, H. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139708 · Cited by 10 · see citing works
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Yang, Z., Chen, L., Zeng, C., Guo, Z., Zhang, W., Tian, T., Huang, Z., & Jiang, L. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.138601 · Cited by 9 · see citing works
The Fermentation Mechanism of Pea Protein Yogurt and Its Bean Odour Removal Method
Zhang, X., Ji, G., Zhao, Y. H., Chen, B., Li, W., Guo, Z., He, S., Koris, A. K., Zhu, X., Mu, Z., et al. (2025) · Foods · doi:10.3390/foods14193363 · Cited by 6 · see citing works
“Additionally, dual-frequency ultrasound (20 and 40 kHz) treatments have been utilised to disrupt interactions between soy proteins and bean-flavour compounds, thereby facilitating the removal of undesirable aromas [13].”
Zhang, M., Xue, D., Ya, C., Li, Y., & Li, C. (2023) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2023.106639 · Cited by 6 · see citing works
“’s hypothesis that excessive intensity of sono-physico-chemical effects can change the distribution of sound fields [44].”
BackgroundUltrasonic regeneration of activated carbon with the addition of gas flushing
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Structure, bioavailability and physicochemical properties of icariin-soymilk nanoparticle
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Lan, Y., Zhao, S., Song, Y., Zhang, W., Hao, J., Wang, X., Zhu, Z., Ding, L., Wang, Y., & Liu, X. (2025) · Journal of Future Foods · doi:10.1016/j.jfutfo.2025.09.044 · Cited by 4 · see citing works
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Li, W., Chen, W., Zhang, Z., Wu, D., Liu, P., & Yang, Y. (2026) · LWT · doi:10.1016/j.lwt.2026.119184 · Cited by 4 · see citing works
Methods of Ultrasonic-Assisted Extraction of Essential Oil
Gurusamy, S., Loushigam, G. L., Chandrapala, J., & Shanmugam, A. (2025) · Methods and protocols in food science · doi:10.1007/978-1-0716-4634-2_5 · Cited by 2 · see citing works
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Acoustical Characteristics in Foods
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“The thermal stability of samples was evaluated using a TG/DTA analyzer (STA 499C, Netzsch Gerätebau, Selb, Germany) following the method of [37] with slight modification.”
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- Authors
- Zhang, L., Wang, X., Hu, Y., Abiola Fakayode, O., Ma, H., Zhou, C., Hu, Z., Xia, A., & Li, Q.
- Affiliations
- Jiangsu University (CN)
- Corresponding author
- Zhou, Cunshan
- Venue
- Ultrasonics Sonochemistry
- Publisher
- Elsevier BV
- Published
- 2021-12
- Volume
- 80
- Pages
- 105803
- ISSN
- 1350-4177 (ISSN-L)
- PMC
- PMC8551839
- OpenAlex
- W3210345506
- Cited by
- 53
- References
- 80
- Citations by year
- 2026: 10 · 2025: 7 · 2024: 10 · 2023: 20 · 2022: 6
- FWCI
- 5.37
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Ultrasonics Sonochemistry (publishedVersion, cc-by-nc-nd)
- Europe PMC (PubMed Central) (publishedVersion, other-oa)
- PubMed Central (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Materials Science › Materials Chemistry › Ultrasound and Cavitation Phenomena
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Keywords
- dual-frequency ultrasound, soy protein, soybean protein content, emulsifying stability, protein solubility, thermal stability
- MeSH terms
- Taste, Technology, Ultrasonics, Soybean Proteins, Soy Milk
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