ArticleGels (Basel, Switzerland)2025
Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins.
Article in Gels (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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
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Who cites it
3 citing papers in PubMed.
- A Comparative Evaluation of Current and Emerging Strategies for Almond Protein Extraction.Molecules (Basel, Switzerland) · 2026Review
- Unveiling the potential of beetroot leaf as a sustainable source of proteins: insights into ultrasound-assisted extraction, functional properties and in vitro digestibility.Ultrasonics sonochemistry · 2026Article
- Gluten Functionality Modification: The Effect of Enzymes and Ultrasound on the Structure of the Gliadin-Glutenin Complex and Gelling Properties.Molecules (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Plant proteins are garnering interest due to the growing demand for plant-based products, but their functionality in gel-based foods remains limited. Ultrasound (US) technology may improve the technological properties of proteins. Thus, the effect of US treatment time (0-15 min) on the structure and gelling properties of pea, lupin, and rice proteins was evaluated. The results showed that the whiteness (~60%) of all freeze-dried proteins remained unchanged (
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Registered trials
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