ArticleFood chemistry: X2025
Ultrasound and glycosylation modifications enhance the physicochemical and functional properties of canola protein isolate for O/W emulsion stabilization.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Exploring the influences of ultrasound-assisted glycosylated modification on chickpea protein isolate: insights into structural, functional, and interfacial properties.Ultrasonics sonochemistry · 2026Article
- pH-shifted walnut protein-bamboo shoot soluble dietary fiber complexes for structuring glucono-δ-lactone-acidified emulsion gels.Food chemistry: X · 2026Article
- Stable Emulsions Constructed From Whey Protein Isolate-Arabinogalactan Conjugates: Preparation, Characterization, and β-Carotene Loading.Journal of food science · 2026Article
- The effects of ultrasound-assisted glycosylation modification on zein protein structure and resveratrol grafting.Ultrasonics sonochemistry · 2026Article
- Structure-Function Modulation of Antarctic Krill Protein via Maillard Glycosylation with Mono- and Polysaccharides.Foods (Basel, Switzerland) · 2026Article
- Fabrication of stabilized pickering emulsions via crosslinking modified soy protein: focused on fat substitution strategies.NPJ science of food · 2026Article
- Ultrasound-high pressure combined treatment effects on structure and physicochemical properties of soybean protein isolate.NPJ science of food · 2025Article
- Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights.Food chemistry: X · 2025Article
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Authors and funding
4 authors.
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Abstract
This study aimed to prepare different modified canola protein isolates (CPIs), including ultrasound (U), glycosylation (G), ultrasound-glycosylation (U-G), and glycosylation-ultrasound (G-U). Assess the effect of different modifications on the quality characteristics of CPIs and the ability to stabilize emulsions. Sonication was found to increase the surface hydrophobicity resulting from the unfolding structure of CPI. The dual-modified U-G-CPI with 27.69 % glycosylation showed a solubility of 90.26 %, and an emulsification capacity of 80.87 m
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