ReviewRSC advances2026
Ultrasound-mediated structural and chemical modifications in wheat proteins and their impact on functional and storage properties: a review.
Review in RSC advances, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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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.
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0 citing papers in PubMed.
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Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wheat is one of the most widely consumed cereal grains across the world because of its versatile adaptability and applications. Nearly 25% of the global cereal production is contributed by wheat. It is a rich source of carbohydrates, proteins, dietary fibres, and vitamins. While wheat is generally a stable food with low moisture content, multiple interventions have been researched on the enhancement of the functional, morphological, and physicochemical properties of protein, starch, and dietary fibres of wheat. In addition to modification of the properties, an increase in shelf life of the product has also been explored through different processing techniques. Among the novel methods, ultrasonication is a non-thermal food processing technology that enhances shelf life and quality of food. Conventional thermal processing techniques help in improving shelf life but can destroy heat-sensitive nutrients. Ultrasonication provides a practical solution by simultaneously improving shelf life and quality and preserving thermally sensitive nutrients. Ultrasonication has been proven efficient in attaining sustainability, enhancing efficiency, and ensuring precision in food production and quality control. Ultrasonication has been used extensively on wheat and wheat-based products. Numerous studies are focused on using ultrasound to modify the properties of the dough. Other studies focus on the effect of ultrasound on the structure of the wheat grain components like starch and proteins. This review provides a comprehensive overview of studies that involve wheat and ultrasonication. It reviews the effects of ultrasonication on the composition and functionality of the grain. The mechanism by which ultrasonication contributes to preservation by enzyme microbial inactivation has also been reviewed. Various studies on ultrasonication of wheat grains, dough, or other products have been summarized, and their results, which have been validated by various analytical techniques like SEM, FT-IR technology, and texture analysis, are discussed.
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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.