… such as sonication, prior to gelation may be an alternative to improve the gelling properties
… first time ultrasound was implemented in pea/casein system to improve the gelling properties …

… In this study, effects of preheating or ultrasound treatment of … Results showed that soy proteins
with improved gelling ability … gelling properties were obtained by preheating or ultrasound …

… in gel strength (up to 17.9%) and water holding capacity (up to 32.7%). Moreover, moderate
ultrasound treatment was conducive to the fabrication of compact and homogenous gel …

… In our study, we investigate the gelling properties of BSFL protein after ultrasound treatment.
The results indicated that untreated samples displayed smaller size, lower turbidity and …

… of ultrasound (US) treatment and κ-carrageenan (KC) addition on the gelling properties
and … Without US treatment, the KC incorporation promoted the gel strength and water-holding …

… This study demonstrated that ultrasound treatment altered the physicochemical properties …
vannamei, thus improving the subsequent rheological properties and gel strength. Ultrasound …

… size improved the emulsifying property of ISPP. However, excessive HIU treatment reduced
the emulsification and gelling properties of the ISPP. Meanwhile, HIU treatment changes the …

… low-frequency and high-intensity ultrasound on the physiochemical properties and gelling
… This study provides an effective strategy for improving SPI gel properties. Due to its gelation …

… ultrasound treatment, the incompatible phenomenon in the mixture of SEW/CSPI disappeared,
and the gel … the effects of ultrasound treatment on the properties of composite gels …

… the effect of ultrasound (US) treatment synergized with κ-carrageenan (KC) on the gel
properties, structural characteristics and microstructures of myofibrillar protein (MP) gel. The …