{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T03:32:36Z","timestamp":1792985556117,"version":"4.5.0"},"reference-count":50,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,10,14]],"date-time":"2024-10-14T00:00:00Z","timestamp":1728864000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Ultrasonics Sonochemistry"],"published-print":{"date-parts":[[2024,12]]},"DOI":"10.1016\/j.ultsonch.2024.107113","type":"journal-article","created":{"date-parts":[[2024,10,16]],"date-time":"2024-10-16T13:58:38Z","timestamp":1729087118000},"page":"107113","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":33,"special_numbering":"C","title":["Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates"],"prefix":"10.1016","volume":"111","author":[{"given":"Zilong","family":"Zhao","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenduo","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jin","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianxu","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinying","family":"Deng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guixian","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunxia","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guili","family":"Jiang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingjing","family":"Guan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Donghui","family":"Luo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ultsonch.2024.107113_b0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112107","article-title":"High-pressure homogenization influences the functional properties of protein from oyster","volume":"151","author":"Liu","year":"2021","journal-title":"Lwt-Food Sci Technol"},{"key":"10.1016\/j.ultsonch.2024.107113_b0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132603","article-title":"Effect of chitosan coating on the properties of nanoliposomes loaded with oyster protein hydrolysates: Stability during spray-drying and freeze-drying","volume":"385","author":"Ma","year":"2022","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0015","doi-asserted-by":"crossref","first-page":"1609","DOI":"10.1016\/j.fshw.2023.02.006","article-title":"The dual-function of bioactive peptides derived from oyster proteins hydrolysates","volume":"12","author":"Zhu","year":"2023","journal-title":"Food Sci Hum Well"},{"key":"10.1016\/j.ultsonch.2024.107113_b0020","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2023.100569","article-title":"Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster","volume":"17","author":"Liu","year":"2023","journal-title":"Food Chem X"},{"key":"10.1016\/j.ultsonch.2024.107113_b0025","doi-asserted-by":"crossref","first-page":"394","DOI":"10.1016\/j.fshw.2020.06.004","article-title":"Beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from","volume":"9","author":"Mao","year":"2020","journal-title":"Food Sci Hum Well"},{"key":"10.1016\/j.ultsonch.2024.107113_b0030","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1016\/j.ijbiomac.2022.03.169","article-title":"Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin","volume":"209","author":"Wang","year":"2022","journal-title":"Int J Biol Macromol"},{"key":"10.1016\/j.ultsonch.2024.107113_b0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.138292","article-title":"Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties","volume":"441","author":"Li","year":"2024","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2023.115142","article-title":"Formation of whey protein isolate-dextran conjugates by Maillard reaction with ethanol-water pretreatment","volume":"185","author":"Dai","year":"2023","journal-title":"Lwt-Food Sci Technol"},{"key":"10.1016\/j.ultsonch.2024.107113_b0045","doi-asserted-by":"crossref","first-page":"3274","DOI":"10.1002\/fsn3.1605","article-title":"Antioxidative activity of oyster protein hydrolysates Maillard reaction products","volume":"8","author":"He","year":"2020","journal-title":"Food Sci Nutr"},{"key":"10.1016\/j.ultsonch.2024.107113_b0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112510","article-title":"Changes in the functional properties of casein conjugates prepared by Maillard reaction with pectin or arabinogalactan","volume":"165","author":"Yang","year":"2023","journal-title":"Food Res Int"},{"key":"10.1016\/j.ultsonch.2024.107113_b0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137138","article-title":"Changes in flavor and biological activities of Lentinula edodes hydrolysates after Maillard reaction","volume":"431","author":"Qiu","year":"2024","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0060","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.foodchem.2019.03.065","article-title":"Physicochemical and sensory variables of Maillard reaction products obtained from muscle hydrolysates","volume":"290","author":"Wang","year":"2019","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0065","article-title":"Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds","volume":"445","author":"Fontes","year":"2024","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.107441","article-title":"Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction","volume":"126","author":"Zhao","year":"2022","journal-title":"Food Hydrocolloid"},{"key":"10.1016\/j.ultsonch.2024.107113_b0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.129148","article-title":"Effect of various oligosaccharides on casein solubility and other functional properties: Via Maillard reaction","volume":"259","author":"Li","year":"2024","journal-title":"Int J Biol Macromol"},{"key":"10.1016\/j.ultsonch.2024.107113_b0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2024.103654","article-title":"Structural characteristics and antioxidant activity of Chinese giant salamander enzymatic hydrolysate-glucose conjugates induced by ultrasound Maillard reaction","volume":"58","author":"Fu","year":"2024","journal-title":"Food Biosci"},{"key":"10.1016\/j.ultsonch.2024.107113_b0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110740","article-title":"Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties","volume":"150","author":"Kan","year":"2021","journal-title":"Food Res Int"},{"key":"10.1016\/j.ultsonch.2024.107113_b0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2019.104844","article-title":"Recent advances of ultrasound-assisted Maillard reaction","volume":"64","author":"Yu","year":"2020","journal-title":"Ultrason Sonochem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0095","doi-asserted-by":"crossref","first-page":"628","DOI":"10.1016\/j.foodchem.2018.07.053","article-title":"Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of D-glucose and glycine","volume":"269","author":"Yu","year":"2018","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2020.105055","article-title":"Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring","volume":"65","author":"Siewe","year":"2020","journal-title":"Ultrason Sonochem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137881","article-title":"Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis","volume":"437","author":"Zhang","year":"2024","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2020.104964","article-title":"Effects and mechanism of ultrasound pretreatment of protein on the Maillard reaction of protein-hydrolysate from grass carp (ctenopharyngodon idella)","volume":"64","author":"Yang","year":"2020","journal-title":"Ultrason Sonochem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0115","doi-asserted-by":"crossref","first-page":"349","DOI":"10.1016\/j.foodhyd.2019.04.030","article-title":"Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates","volume":"95","author":"Li","year":"2019","journal-title":"Food Hydrocolloid"},{"key":"10.1016\/j.ultsonch.2024.107113_b0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2023.115097","article-title":"Structure and flavor characteristics of Maillard reaction products derived from soybean meal hydrolysates-reducing sugars","volume":"185","author":"Sun","year":"2023","journal-title":"Lwt-Food Sci Technol"},{"key":"10.1016\/j.ultsonch.2024.107113_b0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137639","article-title":"Physicochemical characterization and environmental stability of a curcumin-loaded Pickering nanoemulsion using a pea protein isolate-dextran conjugate via the Maillard reaction","volume":"436","author":"Kim","year":"2024","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0130","article-title":"GC-MS, GC-IMS, and E-nose analysis of volatile aroma compounds in wet-marinated fermented golden pomfret prepared using different cooking methods","volume":"13","author":"Chen","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2024.107113_b0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.135179","article-title":"Multiresidue analysis of pesticides in four different pomegranate cultivars: Investigating matrix effect variability by GC-MS\/MS and LC-MS\/MS","volume":"407","author":"Damale","year":"2023","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0140","doi-asserted-by":"crossref","first-page":"10886","DOI":"10.1039\/D0FO02724C","article-title":"Glycation mechanism of lactoferrin-chitosan oligosaccharide conjugates with improved antioxidant activity revealed by high-resolution mass spectroscopy","volume":"11","author":"Wang","year":"2020","journal-title":"Food Funct"},{"key":"10.1016\/j.ultsonch.2024.107113_b0145","doi-asserted-by":"crossref","DOI":"10.3390\/molecules27217236","article-title":"Ultrasound-assisted preparation of maillard reaction products derived from hydrolyzed soybean meal with meaty flavor in an oil-in-water system","volume":"27","author":"Ye","year":"2022","journal-title":"Molecules"},{"key":"10.1016\/j.ultsonch.2024.107113_b0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2020.100747","article-title":"Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates","volume":"38","author":"Cui","year":"2020","journal-title":"Food Biosci"},{"key":"10.1016\/j.ultsonch.2024.107113_b0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.127374","article-title":"Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions","volume":"331","author":"Wen","year":"2020","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109490","article-title":"Sesame protein hydrolysate-gum Arabic Maillard conjugates for loading natural anthocyanins: Characterization, gastrointestinal digestion and storage stability","volume":"148","author":"Parandi","year":"2024","journal-title":"Food Hydrocolloid"},{"key":"10.1016\/j.ultsonch.2024.107113_b0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112512","article-title":"The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor","volume":"165","author":"Sun","year":"2023","journal-title":"Food Res Int"},{"key":"10.1016\/j.ultsonch.2024.107113_b0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130090","article-title":"Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments","volume":"361","author":"Habinshuti","year":"2021","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.130480","article-title":"Effect of carbonyl-amino condensation, non-covalent cross-linking and conformational changes induced by ultrasound-assisted Maillard reaction on lysinoalanine formation in silkworm pupa protein","volume":"263","author":"Xu","year":"2024","journal-title":"Int J Biol Macromol"},{"key":"10.1016\/j.ultsonch.2024.107113_b0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.109801","article-title":"Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates","volume":"151","author":"Zhang","year":"2024","journal-title":"Food Hydrocolloid"},{"key":"10.1016\/j.ultsonch.2024.107113_b0185","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.138703","article-title":"Preparation and characterization of tilapia protein isolate - Hyaluronic acid complexes using a pH-driven method for improving the stability of tilapia protein isolate emulsion","volume":"445","author":"Xie","year":"2024","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0190","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2020.105458","article-title":"Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction","volume":"72","author":"Li","year":"2021","journal-title":"Ultrason Sonochem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2024.106818","article-title":"Fabrication of high-preformance emulsifier from conjugating maltodextrin onto myofibrillar protein peptide with microwave- ultrasound synergy","volume":"104","author":"Li","year":"2024","journal-title":"Ultrason Sonochem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.heliyon.2021.e07242","article-title":"Structural properties of native and conjugated black soldier fly (Hermetia illucens) larvae protein via Maillard reaction and classification by SIMCA","volume":"7","author":"Mshayisa","year":"2021","journal-title":"Heliyon"},{"key":"10.1016\/j.ultsonch.2024.107113_b0205","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2022.914416","article-title":"Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides","volume":"9","author":"Yan","year":"2022","journal-title":"Front Nutr"},{"key":"10.1016\/j.ultsonch.2024.107113_b0210","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134928","article-title":"Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate\/D-tagatose conjugates","volume":"405","author":"Meng","year":"2023","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0215","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1016\/j.foodhyd.2018.08.034","article-title":"Characterization and functional evaluation of oat protein isolate-\u03b2-glucan conjugates formed via Maillard reaction","volume":"87","author":"Zhong","year":"2019","journal-title":"Food Hydrocolloid"},{"key":"10.1016\/j.ultsonch.2024.107113_b0220","doi-asserted-by":"crossref","DOI":"10.1016\/j.heliyon.2023.e14774","article-title":"Sensory attributes and functional properties of maillard reaction products derived from the crassosotrea gigas (Ostrea rivularis gould) enzymatic hydrolysate and xylose system","volume":"9","author":"Wen","year":"2023","journal-title":"Heliyon"},{"key":"10.1016\/j.ultsonch.2024.107113_b0225","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.135769","article-title":"Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties","volume":"417","author":"Zheng","year":"2023","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0230","doi-asserted-by":"crossref","DOI":"10.3390\/foods11244056","article-title":"Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of Mushroom and Its Maillard Reaction Products Based on E-Nose and GC-IMS","volume":"11","author":"Yang","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2024.107113_b0235","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2021.100127","article-title":"Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals","volume":"11","author":"Ni","year":"2021","journal-title":"Food Chem X"},{"key":"10.1016\/j.ultsonch.2024.107113_b0240","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137569","article-title":"The effect of Maillard reaction on flavour development of protein hydrolysates from cheese","volume":"437","author":"Gao","year":"2024","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0245","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.foodchem.2018.11.130","article-title":"Three approaches to minimize matrix effects in residue analysis of multiclass pesticides in dried complex matrices using gas chromatography tandem mass spectrometry","volume":"279","author":"Rutkowska","year":"2019","journal-title":"Food Chem"},{"key":"10.1016\/j.ultsonch.2024.107113_b0250","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.128591","article-title":"Effect of enzymolysis combined with Maillard reaction treatment on functional and structural properties of gluten protein","volume":"257","author":"Dai","year":"2024","journal-title":"Int J Biol Macromol"}],"container-title":["Ultrasonics Sonochemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417724003614?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417724003614?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,1,19]],"date-time":"2025-01-19T22:05:31Z","timestamp":1737324331000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1350417724003614"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,12]]},"references-count":50,"alternative-id":["S1350417724003614"],"URL":"https:\/\/doi.org\/10.1016\/j.ultsonch.2024.107113","relation":{},"ISSN":["1350-4177"],"issn-type":[{"value":"1350-4177","type":"print"}],"subject":[],"published":{"date-parts":[[2024,12]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates","name":"articletitle","label":"Article Title"},{"value":"Ultrasonics Sonochemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ultsonch.2024.107113","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Authors. Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"107113"}}