Structural properties, rheological characteristics, and drug delivery efficiency of resveratrol-loaded soybean protein isolate and hemp protein isolate emulsion gels: Synergistic effects of carboxymethyl cellulose incorporation and ultrasound treatment.

Yuexin An, Ying Zhu, Xiaoyu Xia, Yuyang Huang, Mingshou Lv, Xiuqing Zhu

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1 citing paper in PubMed.

Concentration-Dependent Modulation of Fibrillated Egg White Protein by γ-Cyclodextrin: Structural, Emulsifying, and Rheological Properties of Oil-in-Water Emulsions.Foods (Basel, Switzerland) · 2026
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6 authors.

Yuexin AnDepartment of Food Engineering, Provincial Engineering Laboratory of Green Food Processing and Storage, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China.

Ying ZhuDepartment of Food Engineering, Provincial Engineering Laboratory of Green Food Processing and Storage, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China.

Xiaoyu XiaDepartment of Food Engineering, Provincial Engineering Laboratory of Green Food Processing and Storage, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China.

Yuyang HuangDepartment of Food Engineering, Provincial Engineering Laboratory of Green Food Processing and Storage, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China.

Mingshou LvDepartment of Food Engineering, Provincial Engineering Laboratory of Green Food Processing and Storage, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China.

Xiuqing ZhuDepartment of Food Engineering, Provincial Engineering Laboratory of Green Food Processing and Storage, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Plant protein emulsion gels often show suboptimal mechanical properties. This study aimed to improve the protein secondary structure, rheological behavior, and resveratrol (RES) delivery performance of soybean protein isolate (SPI)-hemp protein isolate (HPI) emulsion gels via carboxymethyl cellulose (CMC) incorporation combined with ultrasound treatment. Initially, the degree of protein-polysaccharide grafting increased with the rise in CMC concentrations before decreasing thereafter. The partial conversion of α-helices to β-sheets exposed hydrophobic groups, facilitating the formation of an interpenetrating protein-polysaccharide network. Rheological analysis revealed that CMC decreased the ellipticity of elastic Lissajous curves and inhibited the linearization of viscous Lissajous curves, thereby improving resistance to the external environment. Moderate ultrasound treatment (400 W) further enhanced the encapsulation efficiency (71.84%), loading capacity (23.46%), and bioaccessibility (40.31%) of RES within the gels. In contrast, excessive ultrasound treatment (800 W) weakened protein-CMC interactions. Overall, combined CMC-ultrasound treatment effectively improved the mechano-structural properties and bioactive compound delivery performance of plant protein emulsion gels.

Indexed as

Delivery capacityInteractionsLissajous curvePolysaccharidesProtein structureRheology

Identifiers

PMID42040323

DOI10.1016/j.fochx.2026.103877

PMCPMC13103588

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