ArticleUltrasonics sonochemistry2025
Synergistic effects of ultrasonication and alkaline treatment on curcumin-induced cross-linking and gelation of casein-soy protein isolate hybrids.
Article in Ultrasonics sonochemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Ultrasound-assisted construction of pea protein isolate-folic acid covalent complex as self-assembled nanocarrier: Enhancing the stability, precise release property, and bioaccessibility of curcumin.Ultrasonics sonochemistry · 2026Article
- Physicochemical properties of amyloid-like fibrils from ultrasonication-induced plum seed protein-catechin conjugates.Food chemistry: X · 2026Article
- Preparation and Characterization of Casein-Soy Protein Hybrid Gels Cross-Linked by Transglutaminase.Gels (Basel, Switzerland) · 2026Article
- Integrated proteomics and metabolomics revealed the influence of ultrasonic cavitation effects on the physicochemical properties and metabolic components during Lactobacillus gasseri JM1 fermentation in soymilk.Ultrasonics sonochemistry · 2026Article
- Ultrasound-TreatedGels (Basel, Switzerland) · 2026Article
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4 authors.
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Abstract
The development of hybrid protein gels through the partial replacement of animal proteins with plant-based proteins represents a promising strategy for sustainable food production. This study investigated whether ultrasonication-generated free radicals, alone or combined with alkaline treatment, could induce curcumin to act as a cross-linker between casein and soy protein isolate. Gels were prepared under different pretreatments (alkali, ultrasound, or their combination) and characterized using rheology, spectroscopy, solubility assays, and microscopy. Results demonstrated that only ultrasound and combined treatments induced stable gel formation, with the synergistic treatment exhibiting the strongest gel network, highest cross-linking density, and most ordered protein structure. The enhanced gel properties were attributed to the dual effect of radical-mediated and alkali-driven covalent conjugation. This study provides a novel, enzyme-free approach for constructing hybrid protein gels, offering a sustainable strategy to tailor the texture of plant-protein-enriched foods.
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