Evidence map›Paper›PMID 42200531›Full record

ArticleJournal of the science of food and agriculture2026

Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant-based emulsions.

Débora Krichanã, Thaís Caroline Buttow Rigolon, Paula Zambe Azevedo, João Paulo de Melo Lins, Gabriel Oliveira Horta, Linamarys Aparecida de Oliveira Paulo, Márcia Cristina Teixeira Ribeiro Vidigal, Taline Amorim Santos, Isis Rodrigues Toledo Renhe, Jaqueline de Araújo Bezerra and 3 more

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Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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1 · What the graph read from 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.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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5 · Who and what money

Authors and funding

13 authors.

Débora KrichanãLaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.
Thaís Caroline Buttow RigolonLaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.
Paula Zambe AzevedoLaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.
João Paulo de Melo LinsLaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.
Gabriel Oliveira HortaLaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.
Linamarys Aparecida de Oliveira PauloFood Technology Department, Federal University of Viçosa, Viçosa, Brazil.
Márcia Cristina Teixeira Ribeiro VidigalFood Technology Department, Federal University of Viçosa, Viçosa, Brazil.
Taline Amorim SantosEPAMIG - Instituto de Laticínios Cândido Tostes, Juiz de Fora, Brazil.
Isis Rodrigues Toledo RenheEPAMIG - Instituto de Laticínios Cândido Tostes, Juiz de Fora, Brazil.
Jaqueline de Araújo BezerraFederal Institute of Education, Science, and Technology of Amazonas, Manaus, Brazil.ORCID https://orcid.org/0000-0002-9168-9864
Paulo César StringhetaLaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.
Evandro MartinsLaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.
Pedro Henrique CampeloLaCBio, Laboratory of Natural Pigments and Bioactives, Food Technology Department, Federal University of Viçosa, Viçosa, Brazil.

Funding

Dr. Thais Caroline Buttow Rigolon thanks CAPES for her scholarship (88887.106105/2025-00). The authors also acknowledge the Núcleo de Microscopia e Microanálise (NMM-UFV) for their support with the confocal microscopy analyses.This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001, and by the Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG) for financial support (APQ-05316-23; APQ-03368-24; APD-01570-25). Dr. Paulo César Stringheta and Dr. Pedro Henrique Campelo thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) for their research scholarships (310859/2025-5 and 309014/2025-5, resp
6 · The paper itself

Abstract

backgroundThis study investigated the individual and combined effects of ohmic heating (OH, 20 and 40 V cm

resultsStructural analyses demonstrated that OH was the predominant factor modulating protein unfolding, whereas US acted as a secondary modulator, dispersing aggregates and altering the extent of exposure of hydrophobic and sulfhydryl groups. At moderate OH intensity (20 V cm

conclusionOverall, results highlight that OH drives protein modifications, whereas US fine-tunes structural rearrangements, and that controlled intensities are essential to enhance AF functionality in plant-based emulsions. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Indexed as

Plant ProteinsEmulsionsHot TemperatureHydrophobic and Hydrophilic InteractionsSolubilityUltrasonicsViscosityEmulsionsPlant Proteinsaquafabaemerging technologiesohmic heatingplant‐based emulsionsprotein functionalityultrasound

Identifiers

PMID42200531
PMCPMC13442761

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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.