{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:40:14Z","timestamp":1793036414722,"version":"4.5.0"},"reference-count":79,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T00:00:00Z","timestamp":1789776000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005046","name":"Natural Science Foundation of Heilongjiang Province","doi-asserted-by":"publisher","award":["PL2025C039"],"award-info":[{"award-number":["PL2025C039"]}],"id":[{"id":"10.13039\/501100005046","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.1016\/j.fochx.2026.104496","type":"journal-article","created":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T23:25:46Z","timestamp":1790292346000},"page":"104496","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Effects of ultrasonic pretreatment on the molecular conformation, gel texture, and rheological properties of oat-whey dual-protein gel induced by lactic acid bacteria fermentation"],"prefix":"10.1016","volume":"39","author":[{"given":"Shiyu","family":"Li","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuyang","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingshou","family":"Lv","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bingyu","family":"Sun","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ying","family":"Zhu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chen","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yong","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Min","family":"Qu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiuqing","family":"Zhu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanguo","family":"Shi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Linlin","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"12","key":"10.1016\/j.fochx.2026.104496_bb0005","doi-asserted-by":"crossref","first-page":"8221","DOI":"10.3168\/jds.2023-23421","article-title":"Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction","volume":"106","author":"Ali","year":"2023","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.fochx.2026.104496_bb0010","article-title":"Ultrasound-treated hybrid protein gels from pea and whey: A comparison of gastric breakdown mechanisms with commercial protein-based foods","volume":"203","author":"Alisha","year":"2025","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104496_bb0015","article-title":"Ultrasonic treatment of emulsion gels with different soy protein-hemp protein composite ratios: Changes in structural and physicochemical properties","volume":"285","author":"An","year":"2024","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104496_bb0020","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.116446","article-title":"Mechanistic study of ultrasound synergy with soybean 11S globulin to improve myofibrillar protein gel properties in low-salt lamb: Molecular conformation and water migration","volume":"211","author":"Bai","year":"2025","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104496_bb0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.107183","article-title":"Modeling creep\/recovery behavior of cold-set gels using different approaches","volume":"123","author":"Brito-Oliveira","year":"2022","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104496_bb0030","doi-asserted-by":"crossref","first-page":"477","DOI":"10.1016\/j.foodhyd.2016.06.002","article-title":"Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions","volume":"61","author":"Chang","year":"2016","journal-title":"Food Hydrocolloids"},{"issue":"11","key":"10.1016\/j.fochx.2026.104496_bb0035","doi-asserted-by":"crossref","first-page":"7083","DOI":"10.1111\/1750-3841.17327","article-title":"Lactic acid bacteria fermentation-induced egg white protein structure deformation influencing gelling properties, with membrane concentration as a strategy to improve texture","volume":"89","author":"Chang","year":"2024","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2026.104496_bb0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2019.104953","article-title":"Application of ultrasound technology in processing of ready-to-eat fresh food: A review","volume":"63","author":"Chen","year":"2020","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.116560","article-title":"Mechanism for improving fermented soymilk gel through high-pressure homogenization: Regulating the structure of heat-induced protein aggregate","volume":"216","author":"Chen","year":"2025","journal-title":"Food Research International"},{"issue":"1","key":"10.1016\/j.fochx.2026.104496_bb0050","doi-asserted-by":"crossref","DOI":"10.1093\/ijfood\/vvae099","article-title":"Improving the physicochemical properties of composite yuba with whey protein isolate by ultrasound treatment: Study on the film-forming ability and structure","volume":"60","author":"Chen","year":"2025","journal-title":"International Journal of Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104496_bb0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109719","article-title":"Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin","volume":"150","author":"Chu","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104496_bb0060","doi-asserted-by":"crossref","first-page":"104","DOI":"10.1016\/j.procbio.2019.12.001","article-title":"Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment","volume":"91","author":"Cui","year":"2020","journal-title":"Process Biochemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0065","doi-asserted-by":"crossref","DOI":"10.1039\/D3FO02474A","article-title":"The binding mechanism of oat phenolic acid to whey protein and its inhibition mechanism against AGEs as revealed using spectroscopy, chromatography and molecular docking","author":"Dong","year":"2023","journal-title":"Food & Function"},{"issue":"2","key":"10.1016\/j.fochx.2026.104496_bb0070","article-title":"Impact of ultrasound-assisted fermentation on buffalo yogurt production: Effect on fermentation kinetic and on physicochemical, rheological, and structural characteristics","volume":"3","author":"Flaviana","year":"2023","journal-title":"Applied Food Research"},{"issue":"4","key":"10.1016\/j.fochx.2026.104496_bb0075","article-title":"The effect of starter cultures on peptide profiles identified in camel milk cheese","volume":"17","author":"Gabrilyants","year":"2025","journal-title":"Quality Assurance & Safety of Crops and Food"},{"issue":"4","key":"10.1016\/j.fochx.2026.104496_bb0080","doi-asserted-by":"crossref","DOI":"10.3390\/foods14040701","article-title":"Effects of polysaccharide supplementation on lactic acid bacteria-fermented soy protein gel: Structural characteristics, allergenicity, and epitope analysis","volume":"14","author":"Guo","year":"2025","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104496_bb0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2024.106902","article-title":"Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound","volume":"107","author":"Han","year":"2024","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109109","article-title":"Physicochemical properties and microstructure of soybean protein isolate-vegetable oil complex gels induced by lactic acid bacteria: Effects of vegetable oil types and concentrations","volume":"145","author":"Han","year":"2023","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104496_bb0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2024.107084","article-title":"Impact of ultrasonic and heat treatments on the physicochemical properties and rennet-induced coagulation characteristics of milk from various species","volume":"111","author":"Hou","year":"2024","journal-title":"Ultrasonics Sonochemistry"},{"issue":"1","key":"10.1016\/j.fochx.2026.104496_bb0100","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/j.ultsonch.2012.07.011","article-title":"Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments","volume":"20","author":"Hu","year":"2013","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.jcs.2024.103994","article-title":"A global view of oat immunogenicity for celiac disease, from genes to cellular response","volume":"119","author":"Huang","year":"2024","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.fochx.2026.104496_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2025.107239","article-title":"Focusing on the mechanism of glycinin-soybean lipophilic protein hybrid gels: Effect of ultrasonic, subunit interactions, and formation process analysis","volume":"113","author":"Huang","year":"2025","journal-title":"Ultrasonics Sonochemistry"},{"issue":"3","key":"10.1016\/j.fochx.2026.104496_bb0115","article-title":"Effects of probiotic cultures on bioactive peptides, composition, and sensory traits of yogurt","volume":"17","author":"Iqbal","year":"2025","journal-title":"Quality Assurance & Safety of Crops and Food"},{"key":"10.1016\/j.fochx.2026.104496_bb0120","article-title":"Ultrasound-induced gelation of proteins in plant-based milk: Structural modifications, rheological properties and network formation mechanism","volume":"166","author":"Iuri","year":"2025","journal-title":"Food Hydrocolloids"},{"issue":"5","key":"10.1016\/j.fochx.2026.104496_bb0125","first-page":"951","article-title":"Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate","volume":"18","author":"Jayani","year":"2010","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0130","article-title":"Oat protein: Review of structure-function synergies with other plant proteins","volume":"154","author":"Jennifer","year":"2024","journal-title":"Food Hydrocolloids"},{"issue":"10","key":"10.1016\/j.fochx.2026.104496_bb0135","doi-asserted-by":"crossref","first-page":"1161","DOI":"10.1016\/j.idairyj.2007.03.011","article-title":"Formation of whey protein\/\u03ba-casein complexes in heated milk: Preferential reaction of whey protein with \u03ba-casein in the casein micelles","volume":"17","author":"Laurence","year":"2007","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.fochx.2026.104496_bb0140","article-title":"Comparison of gelation of legume protein and milk protein fermented by mixed starter cultures: Texture, rheological properties and protein structure","volume":"28","author":"Li","year":"2025","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104496_bb0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.116756","article-title":"Comprehensive comparison of physicochemical properties, volatile flavor compounds and functional activities of double protein yogurt with different soymilk and cow milk additions","volume":"217","author":"Li","year":"2025","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104496_bb0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.135208","article-title":"Effects of tetrasodium pyrophosphate coupled with soy protein isolate on the emulsion gel properties of oxidative myofibrillar protein","volume":"408","author":"Liu","year":"2023","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2025.107734","article-title":"Mechanism of ultrasonic treatment affecting the conformation and properties of oat-whey dual-protein gel","volume":"124","author":"Liu","year":"2026","journal-title":"Ultrasonics Sonochemistry"},{"issue":"prepublish","key":"10.1016\/j.fochx.2026.104496_bb0160","article-title":"Ultrasound-assisted Maillard reaction of ovalbumin\/xylose: The enhancement of functional properties and its mechanism","volume":"73","author":"Liu","year":"2021","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2024.107152","article-title":"Preparation and application of glucono-\u03b4-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment","volume":"112","author":"Liu","year":"2025","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0170","article-title":"Investigation of solid-state fermentation of red seaweed (Pyropia spp.) with lactic acid bacteria: Effects on protein profile and in vitro digestibility","volume":"469","author":"Luo","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2024.104582","article-title":"Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera","volume":"61","author":"Lv","year":"2024","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104496_bb0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113123","article-title":"Effects of combined enzymatic and ultrasonic treatments on the structure and gel properties of soybean protein isolate","volume":"158","author":"Ma","year":"2022","journal-title":"LWT - Food Science and Technology"},{"issue":"2","key":"10.1016\/j.fochx.2026.104496_bb0185","article-title":"Suitability analysis of probiotic lactic acid bacteria for soy yogurt fermentation: Impact on flavor, texture, and sensory properties","volume":"5","author":"Na","year":"2025","journal-title":"Applied Food Research"},{"issue":"6","key":"10.1016\/j.fochx.2026.104496_bb0190","doi-asserted-by":"crossref","first-page":"2160","DOI":"10.1007\/s11947-011-0590-y","article-title":"A kinetic study on the heat-induced changes of whey proteins concentrate at two pH values","volume":"5","author":"Nicoleta","year":"2012","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/j.fochx.2026.104496_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.142950","article-title":"Phased characterization of soy protein gel modified by lactobacillus plantarum JYLP-326 in cooperation with acidic tremella fuciformis fruiting body polysaccharide: Focus on structural network, interaction and gel properties","volume":"472","author":"Peng","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109158","article-title":"Effects of carboxymethyl chitosan on the gelling properties, microstructure, and molecular forces of Pleurotus eryngii protein gels","volume":"145","author":"Qian","year":"2023","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104496_bb0205","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111392","article-title":"Effects of ultrasound on the structure and properties of soy protein gels prepared with different 11S\/7S ratios","volume":"167","author":"Qiu","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104496_bb0210","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.117655","article-title":"Fabrication, characterization, and application of soluble oat-soybean protein and oat-pea protein composites prepared using an alkaline-thermal treatment","volume":"222","author":"Rao","year":"2025","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.104496_bb0215","article-title":"A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S\/11S), high pressure homogenization, and glycation reaction","volume":"22","author":"Ren","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104496_bb0220","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110662","article-title":"Analysis of the effect of lactobacillus exopolysaccharide on the rheological properties of fermented soybean protein gel: Using acid-induced soybean protein as the model","volume":"159","author":"Ren","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104496_bb0225","doi-asserted-by":"crossref","first-page":"268","DOI":"10.1016\/j.foodhyd.2018.01.013","article-title":"The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels","volume":"82","author":"Saeed","year":"2018","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104496_bb0230","doi-asserted-by":"crossref","first-page":"810","DOI":"10.1016\/j.ultsonch.2017.05.039","article-title":"Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel","volume":"39","author":"Shen","year":"2017","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0235","doi-asserted-by":"crossref","first-page":"727","DOI":"10.1016\/j.foodhyd.2016.10.024","article-title":"Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability","volume":"63","author":"Sui","year":"2017","journal-title":"Food Hydrocolloids"},{"issue":"10","key":"10.1016\/j.fochx.2026.104496_bb0240","doi-asserted-by":"crossref","first-page":"6852","DOI":"10.1111\/ijfs.16041","article-title":"High-pressure homogenisation\u2014Lactobacillus induced changes in the properties and structure of soymilk protein gels","volume":"57","author":"Sun","year":"2022","journal-title":"International Journal of Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104496_bb0245","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1016\/j.cis.2019.06.006","article-title":"Gelation of food protein-protein mixtures","volume":"270","author":"Taco","year":"2019","journal-title":"Advances in Colloid and Interface Science"},{"key":"10.1016\/j.fochx.2026.104496_bb0250","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfoodeng.2021.110622","article-title":"Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates","volume":"306","author":"Tan","year":"2021","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.fochx.2026.104496_bb0255","first-page":"1","article-title":"Nonlinear rheological behavior of gelatin gels: In situ gels and individual gel layers filled with hard particles","volume":"556","author":"Thomas","year":"2019","journal-title":"Journal of Colloid and Interface Science"},{"key":"10.1016\/j.fochx.2026.104496_bb0260","article-title":"Oats as a source of nutritious alternative protein","volume":"116","author":"Ulla","year":"2024","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.fochx.2026.104496_bb0265","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.110170","article-title":"Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment","volume":"134","author":"Wang","year":"2020","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.104496_bb0270","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111215","article-title":"Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions","volume":"164","author":"Wang","year":"2025","journal-title":"Food Hydrocolloids"},{"issue":"13","key":"10.1016\/j.fochx.2026.104496_bb0275","doi-asserted-by":"crossref","first-page":"1675","DOI":"10.1007\/s10068-021-01003-w","article-title":"Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara","volume":"30","author":"Wang","year":"2021","journal-title":"Food Science and Biotechnology"},{"issue":"7","key":"10.1016\/j.fochx.2026.104496_bb0280","doi-asserted-by":"crossref","DOI":"10.1111\/1750-3841.70207","article-title":"Ultrasonic and enzymatic processing for optimizing gelation and functional properties of black bean protein isolate","volume":"90","author":"Wang","year":"2025","journal-title":"Journal of Food Science"},{"issue":"P2","key":"10.1016\/j.fochx.2026.104496_bb0285","article-title":"How multi-frequency ultrasonication treatment affects the conformational performances, oxidation, emulsification, and gel characteristics: A case study on beef myofibrillar protein","volume":"221","author":"Wang","year":"2025","journal-title":"Food Research International"},{"issue":"Pt 3","key":"10.1016\/j.fochx.2026.104496_bb0290","article-title":"Transglutaminase (TGase)-crosslinked Cyperus esculentus protein and whey protein complexes as Pickering stabilizers for melt-resistant ice cream","volume":"525","author":"Wang","year":"2026","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0295","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2023.106442","article-title":"Improving the gel properties of salted egg white\/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure","volume":"97","author":"Xin","year":"2023","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0300","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2025.107437","article-title":"Ultrasound pretreatment combined with emulsion coagulant: Synergistic effects on soybean protein gel properties and salt-coagulated tofu quality","volume":"120","author":"Xin","year":"2025","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0305","article-title":"Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and \u03b2-carotene digestive characteristics","volume":"79","author":"Xin","year":"2021","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0310","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109047","article-title":"The improvement of the oxidative oat (Avena sativa L.) protein based on ultrasound treatment: Study of structural, emulsifying, and rheological properties","volume":"144","author":"Xu","year":"2023","journal-title":"Food Hydrocolloids"},{"issue":"5","key":"10.1016\/j.fochx.2026.104496_bb0315","doi-asserted-by":"crossref","first-page":"1829","DOI":"10.1038\/s41596-020-0312-x","article-title":"The HDOCK server for integrated protein-protein docking","volume":"15","author":"Yan","year":"2020","journal-title":"Nature Protocols"},{"issue":"Part2","key":"10.1016\/j.fochx.2026.104496_bb0320","article-title":"Exploring the effect of milk protein concentrate on the physicochemical and digestive properties of fermentation-induced mung bean protein gels","volume":"318","author":"Yang","year":"2025","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104496_bb0325","doi-asserted-by":"crossref","first-page":"462","DOI":"10.1016\/j.ijbiomac.2021.06.071","article-title":"Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-\u03b4-lactone and organic acid","volume":"185","author":"Yang","year":"2021","journal-title":"International Journal of Biological Macromolecules"},{"issue":"P6","key":"10.1016\/j.fochx.2026.104496_bb0330","article-title":"Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: Egg white microgels-based high-phase emulsion as a texture modifier","volume":"282","author":"Yu","year":"2024","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104496_bb0335","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144878","article-title":"Black rice stepwise fermentation enhances yogurt gel quality: Solidification rate, texture, LAB distribution and viability persistence","volume":"488","author":"Zeng","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0340","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2022.106099","article-title":"Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification","volume":"88","author":"Zhang","year":"2022","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0345","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111135","article-title":"Enhancing walnut protein isolate functionality with ultrasound treatment: An integrated experimental and molecular dynamics simulation study","volume":"163","author":"Zhang","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104496_bb0350","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2025.107390","article-title":"The promotion effects of flat-form ultrasound on fermentation efficiency, kinetic, and quality characteristic of room-temperature-storage yogurt","volume":"119","author":"Zhang","year":"2025","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0355","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2022.106218","article-title":"Effects of ultrasonic-microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi","volume":"90","author":"Zhang","year":"2022","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0360","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2022.106258","article-title":"Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate","volume":"92","author":"Zhang","year":"2023","journal-title":"Ultrasonics Sonochemistry"},{"issue":"P2","key":"10.1016\/j.fochx.2026.104496_bb0365","article-title":"Mechanism of ultrasound-induced soybean\/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics","volume":"266","author":"Zhang","year":"2024","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104496_bb0370","doi-asserted-by":"crossref","first-page":"142560","DOI":"10.1016\/j.foodchem.2024.142560","article-title":"Ultrasound-mediated soybean-egg white protein acid-induced emulsion gels: A multi-design approach integrating techno-functional properties, digestibility, and nutritional value","volume":"469","author":"Zhang","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104496_bb0375","doi-asserted-by":"crossref","first-page":"960","DOI":"10.1016\/j.ultsonch.2016.08.008","article-title":"Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel","volume":"34","author":"Zhang","year":"2017","journal-title":"Ultrasonics Sonochemistry"},{"issue":"2","key":"10.1016\/j.fochx.2026.104496_bb0380","doi-asserted-by":"crossref","first-page":"876","DOI":"10.1016\/j.foodres.2012.07.004","article-title":"Enhancing the oxidative stability of food emulsions with rice dreg protein hydrolysate","volume":"48","author":"Zhao","year":"2012","journal-title":"Food Research International"},{"issue":"2","key":"10.1016\/j.fochx.2026.104496_bb0385","doi-asserted-by":"crossref","first-page":"726","DOI":"10.3168\/jds.2023-23742","article-title":"Structure and functionality of whey protein, pea protein, and mixed whey\/pea proteins treated by pH-shift or\/and high intensity ultrasound","volume":"107","author":"Zhao","year":"2023","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.fochx.2026.104496_bb0390","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110082","article-title":"Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate","volume":"154","author":"Zhao","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104496_bb0395","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.115104","article-title":"The regulation mechanism of ultrasonic treatment on alkali-induced egg white protein gel: Structure, molecular characteristics and intermolecular forces distribution","volume":"196","author":"Zhao","year":"2024","journal-title":"Food Research International"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526010175?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526010175?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:07:58Z","timestamp":1793034478000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526010175"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":79,"alternative-id":["S2590157526010175"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104496","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effects of ultrasonic pretreatment on the molecular conformation, gel texture, and rheological properties of oat-whey dual-protein gel induced by lactic acid bacteria fermentation","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104496","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104496"}}