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Author

Xiuqing Zhu

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Open access Sep 2026

Effects of ultrasonic pretreatment on the molecular conformation, gel texture, and rheological properties of oat-whey dual-protein gel induced by lactic acid bacteria fermentation

The development of novel fermented nutritional foods based on plant-animal protein combinations remains challenging due to the limited gel- forming ability and structural regulation of dual-protein systems. This study investigated the effects of ultrasound pretreatment (0–600 W) of oat protein-whey protein dispersions...

Shi-Yao Li, Yu-Yang Huang, Ming-Shou Lv et al. · 0 citations
Jul 2026

Synergistic effects of ultrasound and Na+ on soy protein isolate-hemp protein isolate-carboxymethyl cellulose composite emulsion gels: Evaluating the potential for low-salt gel foods.

This study aimed to address the structural deficiency of plant protein gels by investigating the impact of ultrasound power levels and Na+ concentrations on the characteristics of soy protein isolate (SPI)-hemp protein isolate (HPI)-carboxymethyl cellulose (CMC) composite emulsion gels (S/H/C gels). The results reveale...

Yuexin An, Ruqi Guo, Hongli Yin et al. · 0 citations

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