Evidence map›Paper›PMID 42335829›Full record

ArticleUltrasonics sonochemistry2026

Exploring the influences of ultrasound-assisted glycosylated modification on chickpea protein isolate: insights into structural, functional, and interfacial properties.

Changsheng Chen, Kangyu Xie, Yating Zhao, Xiaobing Guo, Xiaoying Mao, Jian Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
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

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.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Changsheng ChenSchool of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832000, China.
Kangyu XieSchool of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832000, China.
Yating ZhaoSchool of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832000, China.
Xiaobing GuoSchool of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832000, China. Electronic address: shzugxb@163.com.
Xiaoying MaoSchool of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832000, China.
Jian ZhangSchool of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832000, China. Electronic address: zhangjian0411@163.com.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Chickpea protein isolate (CPI) offers advantages such as low allergenicity, high digestibility, and a balanced essential amino acid profile, making it a promising dietary protein. However, its relatively poor emulsifying properties in its natural form limit its application in the food industry. Therefore, this study prepared protein-polysaccharide conjugates by heating CPI and citrus pectin (CP) aqueous dispersion under different ultrasonic pre-treatment (UP) at 200  W, 400  W, and 600  W. Results confirmed that the formation of CPI-CP covalent conjugates through analyses of grafting degree, intermediates, browning intensity, and SDS-PAGE. Ultrasonic treatment at 400  W enhanced the conjugates' surface hydrophobicity (H

Indexed as

CicerPlant ProteinsUltrasonic WavesAdsorptionGlycosylationHydrophobic and Hydrophilic InteractionsParticle SizeSurface PropertiesWaterPlant ProteinsWaterChemical structureChickpea protein isolateGlycosylated modificationInterfacial behaviorsUltrasonicpre-treatment

Identifiers

PMID42335829
PMCPMC13316645

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Registered trials

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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.