{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,5]],"date-time":"2026-11-05T12:51:38Z","timestamp":1793883098738,"version":"4.7.0"},"reference-count":51,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,3,2]],"date-time":"2026-03-02T00:00:00Z","timestamp":1772409600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Ultrasonics Sonochemistry"],"published-print":{"date-parts":[[2026,5]]},"DOI":"10.1016\/j.ultsonch.2026.107802","type":"journal-article","created":{"date-parts":[[2026,3,9]],"date-time":"2026-03-09T09:44:43Z","timestamp":1773049483000},"page":"107802","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":15,"special_numbering":"C","title":["Ultrasound-modified soy protein-hyaluronic acid conjugates for swallowing-friendly high internal phase pickering emulsion gels: structure, properties, and applications"],"prefix":"10.1016","volume":"128","author":[{"given":"Yang","family":"Wang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhanqiang","family":"Ma","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yueru","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuetong","family":"Gong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ultsonch.2026.107802_b0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.115354","article-title":"Comprehensive review of dysphagia and technological advances in dysphagia food","volume":"199","author":"Liu","year":"2025","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2026.107802_b0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.138842","article-title":"Synergistic modification of ovalbumin by pH-driven and metal-phenolic networks: Development of dysphagia friendly high internal phase Pickering emulsions","volume":"289","author":"Wang","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.107802_b0015","article-title":"Fabrication of three-dimensional printable oleogel-in-water emulsion gels for dysphagia and oral delivery of astaxanthin","volume":"493","author":"Wang","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.107802_b0020","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111058","article-title":"Construction of scallop male gonad hydrolysates\/soy protein isolates binary gels as potential dysphagia food: from nonlinear rheological properties to microstructure","volume":"163","author":"Yan","year":"2025","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.107802_b0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110130","article-title":"Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels","volume":"154","author":"Xie","year":"2024","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.107802_b0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.137284","article-title":"Effect of ultrasonic treatment on the structure and emulsification properties of soybean isolate protein-hyaluronic acid complexes and the stability of their loaded astaxanthin emulsions","volume":"282","author":"Huang","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.107802_b0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2025.140435","article-title":"The mechanism of 3D-printed high internal phase Pickering emulsion gels improved by soybean protein isolate \/ bacterial cellulose co-assemblies","volume":"302","author":"Zhao","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.107802_b0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2024.122430","article-title":"High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: tracking the dynamic transition from co-solubility to coacervates","volume":"342","author":"Hou","year":"2024","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.ultsonch.2026.107802_b0045","article-title":"Effects of ultrasound combined with pH-shift assisted glycosylation modification on the structural and functional properties of by-product proteins extracted from shrimp heads","volume":"31","author":"Li","year":"2025","journal-title":"Food Chem.: X"},{"key":"10.1016\/j.ultsonch.2026.107802_b0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2025.143141","article-title":"High internal phase pickering emulsions stabilized by tea residue protein: application in \u03b2-carotene encapsulation","volume":"310","author":"Guo","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.107802_b0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.118437","article-title":"Pseudosciaena crocea by-product protein\u2013hyaluronic acid complex stabilizes high internal phase Pickering emulsion and fucoxanthin loading","volume":"232","author":"Sun","year":"2025","journal-title":"LWT"},{"key":"10.1016\/j.ultsonch.2026.107802_b0060","article-title":"Protein-polysaccharide complexes and conjugates: structural modifications and interactions under diverse treatments","volume":"18","author":"Babu","year":"2024","journal-title":"J. Agric. Food Res."},{"key":"10.1016\/j.ultsonch.2026.107802_b0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112121","article-title":"Physicochemical and functional properties of lactoferrin-hyaluronic acid complexes: effect of non-covalent and covalent interactions","volume":"151","author":"Li","year":"2021","journal-title":"LWT"},{"key":"10.1016\/j.ultsonch.2026.107802_b0070","doi-asserted-by":"crossref","first-page":"639","DOI":"10.1016\/j.ijbiomac.2022.06.006","article-title":"A comparative study on cross-linking of fibrillar gel prepared by tilapia collagen and hyaluronic acid with EDC\/NHS and genipin","volume":"213","author":"Yan","year":"2022","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.107802_b0075","doi-asserted-by":"crossref","first-page":"316","DOI":"10.1016\/j.tifs.2022.08.014","article-title":"Ultrasound: a reliable method for regulating food component interactions in protein-based food matrices","volume":"128","author":"Chen","year":"2022","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2026.107802_b0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2023.104271","article-title":"Recent advance in high-intensity ultrasound modification of blue food protein: mechanisms, functional properties and structural alterations","volume":"143","author":"Yu","year":"2024","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2026.107802_b0085","doi-asserted-by":"crossref","first-page":"603","DOI":"10.1016\/j.fbp.2025.10.016","article-title":"Potato protein\/sugar beet pectin glycation conjugates: ultrasound-assisted preparation and their applications as carriers of anthocyanins","volume":"154","author":"Liu","year":"2025","journal-title":"Food Bioprod. Process."},{"key":"10.1016\/j.ultsonch.2026.107802_b0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.108108","article-title":"Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics","volume":"135","author":"Dai","year":"2023","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.107802_b0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.108224","article-title":"Emulsifying properties and oil\u2013water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein","volume":"136","author":"Lian","year":"2023","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.107802_b0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136910","article-title":"Tuning whey protein isolate\/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics","volume":"429","author":"Wang","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.107802_b0105","doi-asserted-by":"crossref","first-page":"434","DOI":"10.1016\/j.foodchem.2016.06.007","article-title":"Multispectroscopic and docking studies on the binding of chlorogenic acid isomers to human serum albumin: Effects of esteryl position on affinity","volume":"212","author":"Tang","year":"2016","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.107802_b0110","doi-asserted-by":"crossref","first-page":"813","DOI":"10.1016\/j.foodhyd.2018.11.039","article-title":"Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin \/soy protein isolate-based emulsion-filled gels","volume":"89","author":"Feng","year":"2019","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.107802_b0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.colsurfa.2025.138195","article-title":"3D printed gel process regulates the rheology, swallowing, and digestive fate of high internal phase emulsion gels for dysphagia foods","volume":"727","author":"Hou","year":"2025","journal-title":"Colloids Surf A Physicochem Eng Asp"},{"key":"10.1016\/j.ultsonch.2026.107802_b0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.108497","article-title":"Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet","volume":"139","author":"Liu","year":"2023","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.107802_b0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.133315","article-title":"Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: based on protein conformational changes, aggregation states and interfacial adsorption behavior","volume":"274","author":"Zhang","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.107802_b0130","doi-asserted-by":"crossref","first-page":"1085","DOI":"10.1016\/j.ijbiomac.2022.11.170","article-title":"Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid","volume":"225","author":"Wang","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.107802_b0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.136429","article-title":"Structure formation mechanism of pectin-soy protein isolate gels: unraveling the role of peach pectin fractions","volume":"281","author":"Xie","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.107802_b0140","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.108994","article-title":"Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: a focus on emulsion stability","volume":"144","author":"Wang","year":"2023","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.107802_b0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2025.107676","article-title":"Effect of ultrasound treatment on kidney bean protein isolate-oat \u03b2-glucan glycation conjugates: the structure, digestibility and emulsifying properties","volume":"123","author":"Sun","year":"2025","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.107802_b0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.135095","article-title":"Effect of ferulic acid covalent conjugation on the functional properties and antigenicity of \u03b2-lactoglobulin","volume":"406","author":"Xue","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.107802_b0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136110","article-title":"Fabrication of a novel antioxidant emulsifier through tuning the molecular interaction between soy protein isolates and young apple polyphenols","volume":"420","author":"Chao Song","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.107802_b0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2023.106314","article-title":"Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics","volume":"94","author":"Wang","year":"2023","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.107802_b0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.114081","article-title":"Covalent interaction of soy protein isolate and chlorogenic acid: effect on protein structure and functional properties","volume":"170","author":"Shi","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.ultsonch.2026.107802_b0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2025.139870","article-title":"Structural modification of whey protein isolate via electrostatic complexation with Tremella polysaccharides and its effect on emulsion stability at pH 4.5","volume":"297","author":"Ma","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.107802_b0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2025.140867","article-title":"Dynamic covalent interactions between baicalin and soybean protein: effect of the baicalin on structure, antioxidant properties, and emulsion stability of soybean protein conjugate","volume":"304","author":"Chen","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.107802_b0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.133296","article-title":"Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability","volume":"274","author":"Wang","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.107802_b0185","article-title":"Insight into emulsion gels stabilized by soy protein isolate\u2013flavonoid complexes: based on structural, interfacial, and emulsifying properties of the protein","volume":"221","author":"Li","year":"2025","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2026.107802_b0190","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":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.107802_b0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.108632","article-title":"Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing","volume":"140","author":"Wang","year":"2023","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.107802_b0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2020.106198","article-title":"Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum","volume":"110","author":"Wei","year":"2021","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.107802_b0205","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111605","article-title":"Calcium ion-regulated oil body-filled pea protein isolate-inulin emulsion gels for dysphagia-oriented products","volume":"169","author":"Xu","year":"2025","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.107802_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.2026.107802_b0215","doi-asserted-by":"crossref","DOI":"10.1016\/j.fhfh.2022.100105","article-title":"Heat-induced gelation of protein from mealworm (Tenebrio molitor): influence of pH and zinc concentration","volume":"2","author":"Klost","year":"2022","journal-title":"Food Hydrocolloids Health"},{"key":"10.1016\/j.ultsonch.2026.107802_b0220","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.127203","article-title":"Investigation of 3D printing of toddler foods with special shape and function based on fenugreek gum and flaxseed protein","volume":"253","author":"Niu","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.107802_b0225","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110609","article-title":"Whey protein isolate-tamarind seed gum complexes stabilized dysphagia friendly high internal phase emulsions: the effects of pH conditions and mass ratios","volume":"159","author":"Wang","year":"2025","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.107802_b0230","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111621","article-title":"Effect of pH and xanthan gum on emulsifying property of ovalbumin stabilized oil-in water emulsions","volume":"147","author":"Xiao","year":"2021","journal-title":"LWT"},{"key":"10.1016\/j.ultsonch.2026.107802_b0235","article-title":"Plant protein\/carbohydrate composites-based food gels for plant-based meat alternatives production: a review","author":"Wang","year":"2025","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.ultsonch.2026.107802_b0240","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.107146","article-title":"Effect of ultrasound and coagulant types on properties of \u03b2-carotene bulk emulsion gels stabilized by soy protein","volume":"123","author":"Geng","year":"2022","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2026.107802_b0245","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.126839","article-title":"Development and characterization of emulsion gels prepared via gliadin-based colloidal particles and gellan gum with tunable rheological properties for 3D printed dysphagia diet","volume":"253","author":"Hou","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.107802_b0250","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113389","article-title":"Preparation, characterization, formation mechanism and stability of allicin-loaded emulsion gel","volume":"161","author":"Ma","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.ultsonch.2026.107802_b0255","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.132456","article-title":"Stabilization mechanisms and digestion properties of Pickering emulsions prepared with tempo-oxidized hyaluronic acid\/chitosan nanoparticles: from the perspective of oxidation degree","volume":"271","author":"Geng","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:S1350417726000672?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417726000672?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,4,7]],"date-time":"2026-04-07T02:29:59Z","timestamp":1775528999000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1350417726000672"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,5]]},"references-count":51,"alternative-id":["S1350417726000672"],"URL":"https:\/\/doi.org\/10.1016\/j.ultsonch.2026.107802","relation":{},"ISSN":["1350-4177"],"issn-type":[{"value":"1350-4177","type":"print"}],"subject":[],"published":{"date-parts":[[2026,5]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Ultrasound-modified soy protein-hyaluronic acid conjugates for swallowing-friendly high internal phase pickering emulsion gels: structure, properties, and applications","name":"articletitle","label":"Article Title"},{"value":"Ultrasonics Sonochemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ultsonch.2026.107802","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Author(s). Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"107802"}}