ReviewFoods (Basel, Switzerland)2023
Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
29 citing papers in PubMed.
- Bioactive Peptides from Animal By-Products: Production, Functional Evidence and Food Applications.Foods (Basel, Switzerland) · 2026Review
- Role of Non-Thermal Processing Technologies in Modulating Protein Allergenicity in Legumes.Food science & nutrition · 2026Review
- Potential of ultrasonication to produce low-salt surimi from blue mussel (Mytilus edulis) meat.Ultrasonics sonochemistry · 2026Article
- Microalgal Active Peptides: Advances in Preparation, Efficacy, and Mechanisms of Hypoglycemic Action.Journal of food science · 2026Review
- Application of Ultrasonication as an Emerging Non-Thermal Physical Technology in Meat Product Processing: A Review.Foods (Basel, Switzerland) · 2026Review
- Ultrasound-Assisted Enzymatic Hydrolysates from Common Bean and Pumpkin Seed Proteins: Antioxidant and Anti-Inflammatory Properties.Antioxidants (Basel, Switzerland) · 2026Article
- Structural properties of antioxidant peptides released from sweet apricot kernel protein with regulation by ultrasound-assisted enzymolysis.Ultrasonics sonochemistry · 2026Article
- Effect of Storage Duration on Amylase, Protease, and Lipase Activities in Ultrasound-Assisted Extracted Bovine Pancreatin.Molecules (Basel, Switzerland) · 2026Article
- Modification of Muscle Proteins Induced by Novel Non-Thermal Processing: Theory, Characterization, and Consequences.Foods (Basel, Switzerland) · 2026Review
- In-pack combination of ultrasonication and sous-vide accelerates goat meat tenderization: gene expression and biochemical changes during early post-mortem storage.Food science of animal resources · 2026Article
- Current Progress and Future Directions of Enzyme Technology in Food Nutrition: A Comprehensive Review of Processing, Nutrition, and Functional Innovation.Foods (Basel, Switzerland) · 2026Review
- Nutritionally Improved Gluten-Free Breads Fortified with Soluble Fiber and Bioactive Compounds from Artichoke and Broccoli By-Products.Molecules (Basel, Switzerland) · 2026Article
- Ultrasound-assisted enzymatic modification: An approach to enhance the quality and functionality of camel milk hydrolysates.Ultrasonics sonochemistry · 2026Article
- Effects of Replacing Fishmeal with Enzymatically Hydrolyzed Pork Bone Meal (EHPBM) on Growth, Antioxidant Capacity, and Nutritional Metabolism inAnimals : an open access journal from MDPI · 2025Article
- Mechanism and Potential of Aqueous Enzymatic Extraction for Constructing Green Production System for Lipids and Proteins.Foods (Basel, Switzerland) · 2025Review
- Effect of Takadiastase on the Extraction of Biotin from Plant-Based Foods.Preventive nutrition and food science · 2025Article
- Effect of ultrasound pre-treatments before enzymatic hydrolysis on physicochemical, nutritional and functional properties of insoluble protein fractions obtained from Atlantic mackerel side streams.Bioresources and bioprocessing · 2025Article
- Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis.Foods (Basel, Switzerland) · 2025Review
- Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review.Food science & nutrition · 2025Review
- Impact of ultrasound-assisted extraction on the functional and structural properties, digestibility, hypoglycemic and lipid-lowering effects of seabuckthorn seed meal glutelin.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly improve the efficiency of enzymatic hydrolysis and enhance the biological activity of substrates. At present, this technology is mainly used for the extraction of bioactive substances and the degradation of biological macromolecules. This review is focused on the mechanism of enzymatic hydrolysis assisted by ultrasonic pretreatment, including the effects of ultrasonic pretreatment on the enzyme structure, substrate structure, enzymatic hydrolysis kinetics, and thermodynamics and the effects of the ultrasonic conditions on the enzymatic hydrolysis results. The development status of ultrasonic devices and the application of ultrasonic-assisted enzymatic hydrolysis in the food industry are briefly described in this study. In the future, more attention should be paid to research on ultrasound-assisted enzymatic hydrolysis devices to promote the expansion of production and improve production efficiency.
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Registered trials
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