Author

Yuyang Huang

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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. · Food Chemistry: X · 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. · International Journal of Bio... · 0 citations

#gene editing Review Open access Aug 2026

Beyond Mixed Utilization: Fractionation, Functional Divergence, and Precision Applications of Soybean 7S and 11S Globulins.

Soybean β-conglycinin (7S) and glycinin (11S) differ markedly in their structure, physicochemical properties, and bioactivity; however, industrial practice still treats them as a mixed ingredient, obscuring their differentiated functional potential. This review critically evaluates fractionation technologies through th...

Shuyin Hu, Yuyang Huang, Ya-Qi Lu et al. · Comprehensive Reviews in Foo... · 0 citations