{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T02:00:44Z","timestamp":1785463244944,"version":"3.56.0"},"reference-count":64,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,4,14]],"date-time":"2026-04-14T00:00:00Z","timestamp":1776124800000},"content-version":"vor","delay-in-days":13,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Radish seed, a traditional Chinese herbal medicine rich in oil, generates a significant byproduct called radish seed meal after oil extraction, which contains high levels of protein. To develop novel plant\u2010based proteins, this study investigated the effects of heat treatment (37\u201395\u00b0C, 30\u00a0min) with or without ultrasonication (20\u00a0kHz, 40% amplitude, 10\u00a0min) on the characteristics of radish seed protein (RSP) extracted from radish seed meal. Results showed that RSP particle size decreased after heating at 37\u201365\u00b0C (with or without sonication) but increased at 75\u201395\u00b0C. The combination of heat treatment and ultrasonication yielded the highest RSP solubility (93.35%\u00a0\u00b1\u00a00.33%). Heating at 65\u00b0C improved RSP emulsifying capacity (from 10.90\u00a0\u00b1\u00a00.28 to 20.15\u00a0\u00b1\u00a00.12\u00a0m\n                      <jats:sup>2<\/jats:sup>\n                      \/g), which was further enhanced by sonication (22.33\u00a0\u00b1\u00a00.10\u00a0m\n                      <jats:sup>2<\/jats:sup>\n                      \/g). Similarly, emulsion stability, foaming capacity, and digestibility were significantly improved by sonication combined with 65\u00b0C heating. Notably, the antioxidant activity of digested RSP was boosted by sonication and 65\u00b0C heating, with peak ABTS radical scavenging and lipid peroxidation inhibition observed at 8\u00a0h of digestion, while other activities (reducing power, Fe\n                      <jats:sup>2+<\/jats:sup>\n                      \u2010chelation, and DPPH\/\u00b7OH scavenging) peaked at 10\u00a0h. Additionally, 8\u2010h\u2010digested RSP treated with sonication and 65\u00b0C heating exhibited the highest \u03b1\u2010amylase (61.70%\u00a0\u00b1\u00a01.10% at 1\u00a0mg\/mL) and \u03b1\u2010glucosidase (55.35%\u00a0\u00b1\u00a00.53% at 1\u00a0mg\/mL) inhibitory activities. These findings demonstrate that ultrasonication combined with mild heating effectively enhances RSP functionality and bioactivity, providing a foundation for its application as a source of bioactive peptides in functional foods.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>Ultrasonication combined with mild heating could be used to enhance RSP's functionality. The digested RSP under simulated intestinal condition at 8\u00a0h may serve as a source of bioactive peptides to help control blood glucose levels.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71067","type":"journal-article","created":{"date-parts":[[2026,4,15]],"date-time":"2026-04-15T04:15:09Z","timestamp":1776226509000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Characteristics of Radish Seed Protein and Its In Vitro Digested Products After Ultrasound\u2010Heat Co\u2010Treatment"],"prefix":"10.1111","volume":"91","author":[{"given":"Wei","family":"Ji","sequence":"first","affiliation":[{"name":"College of Science Gansu Agricultural University  Lanzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9491-3385","authenticated-orcid":false,"given":"Min","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Science 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