ArticleFoods (Basel, Switzerland)2025
Enhancement of Pea-Oat Composite Protein Gel Properties Through Ultrasound Treatment Affects Structural and Functional Characteristics.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed, 1 synthesis or guideline pooled it.
- Emerging Processing Technologies for Modulating Allergenic Proteins in Legumes and Gluten-Containing Cereals: A Systematic Review.Molecules (Basel, Switzerland) · 2026Pooled it
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
With increasing attention to health, plant protein products have gained significant market potential due to their growing consumer demand. This study researches the influence of ultrasonic treatment on the structure and function of pea-oat composite protein gel (POPG) to enhance its elasticity and thermal stability. The ultrasonic treatment parameters were regulated to power (200-600 W for 30 min) and ultrasonic time (20-40 min at 400 W) during the preparation of POPG, and the properties and structure, including gel strength, rheological analysis, water-holding capacity (WHC), thermal characteristics, fluorescence performance, and microstructure, were further evaluated. The results showed that the POPG samples exhibited optimal values in WHC, gel strength, surface hydrophobicity, free sulfhydryl amount, and endogenous fluorescence at 400 W ultrasonic for 30 min compared with the untreated POPG. Rheological analysis indicated that POPG displayed the highest storage modulus and improved viscoelasticity. Ultrasonication resulted in an augmentation in β-sheet content, hence creating a more compact network structure. DSC and TGA revealed improved thermal stability, while SEM and CLSM exhibited a homogeneous and firm gel structure of POPG. This research offers the theory that ultrasonic technology can improve the performance of plant-based composite gels.
Indexed as
Identifiers
What OpenQuestion holds
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.