ReviewUltrasonics sonochemistry2023
Mechanism of ultrasonic combined with different fields on protein complex system and its effect on its functional characteristics and application: A review.
Review in Ultrasonics sonochemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 35 citations in OpenAlex.
- Pectin-Protein Complexes: A Design-Oriented Platform for Tailoring Food Texture Modification.Comprehensive reviews in food science and food safety · 2026Review
- Research Progress on Protein-Polyphenol Interaction Mechanisms and Structure-Activity Relationship Modified by Physical Fields.Foods (Basel, Switzerland) · 2026Review
- Effects of Tea Polyphenols and Thermal Pretreatment on the Gel Properties and Storage Stability of Yogurt.Foods (Basel, Switzerland) · 2026Article
- Physical field processing in surimi gelation: From molecular triad modulation to customized nutrition.Ultrasonics sonochemistry · 2026Review
- Pumpkin Seed Proteins: The Potentially Alternative Protein Supplements for Food Applications.Foods (Basel, Switzerland) · 2025Review
- Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights.Food chemistry: X · 2025Article
- Study on the physicochemical properties and gelation characteristics of pea protein isolate modified by ultrasonic-assisted succinylation.Food chemistry: X · 2025Article
- Ultrasound-Assisted Soaking and Solution Effects on the Anti-Nutritional Quality and Physical Properties of Legume Seeds.Food science & nutrition · 2025Article
- Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements.Ultrasonics sonochemistry · 2025Article
- Preparation and Study of the Physicochemical and Functional Properties of Nano/Micromicellar Structures Containing Chokeberry Fruit Pomace Extracts Using Egg White and Egg Yolk.International journal of molecular sciences · 2024Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In recent years, new food processing technologies (such as ultrasound, high-pressure homogenization, and pulsed electric fields) have gradually appeared in the public 's field of vision. These technologies have made outstanding contributions to changing the structure and function of protein complexes. As a relatively mature physical field, ultrasound has been widely used in food-related fields. However, with the gradual deepening of related research, it is found that the combination of different fields often makes some characteristics of the product better than the product under the action of a single field, which will not only lead to a broader application prospect of the product, but also make the product a better solution in some special fields. There are usually synergistic and antagonistic effects when multiple fields are combined, and these effects will also gradually enlarge the interaction between different components of the protein complex system. In this paper, while explaining the mechanism of ultrasonic combined with other fields affecting the steric hindrance and shielding site of protein complex system, we will further explain the effect of this effect on the function and application of protein complex system.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.