{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T11:09:12Z","timestamp":1785409752424,"version":"3.56.0"},"reference-count":55,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,7,25]],"date-time":"2026-07-25T00:00:00Z","timestamp":1784937600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32102134"],"award-info":[{"award-number":["32102134"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"award":["32102134"],"award-info":[{"award-number":["32102134"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100007062","name":"Yangzhou University","doi-asserted-by":"publisher","award":["137012132"],"award-info":[{"award-number":["137012132"]}],"id":[{"id":"10.13039\/501100007062","id-type":"DOI","asserted-by":"publisher"}]},{"award":["137012132"],"award-info":[{"award-number":["137012132"]}],"id":[{"id":"https:\/\/ror.org\/03tqb8s11","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Yang Wang"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>Ultrasound-assisted xylose glycation is found to be an effective method to improve the gel properties, functional properties and structural characteristics of meat proteins, and to some extent minimize the generation of protein cross-linking. The effects of dual-frequency ultrasound-assisted (20\/25, 20\/28, 25\/28, 20\/40, 25\/40, 28\/40, 28\/68, and 40\/68 kHz) xylose glycation on beef myofibrillar proteins (MPs) were evaluated in the study. Compared with the control, dual-frequency ultrasound promoted glycation in a frequency-dependent manner. The highest grafting degree was observed at 20\/25 and 25\/40 kHz, reaching 37.05% and 38.47%, respectively. For gel-type applications, 25\/28 kHz ultrasound provided the most balanced performance. It reduced cooking loss from 79.80% to 73.77%, increased hardness from 1388.18 to 1743.38 g, and increased chewiness from 673.03 to 939.84 g. This treatment also showed favorable emulsifying behavior. The strongest LAL inhibition occurred at 25\/40 kHz, where LAL decreased from 7961.24 to 4868.88 mg\/kg, corresponding to a 38.8% reduction. Structural analyses indicated that ultrasound-assisted glycation induced MP unfolding, thiol exposure, hydrophobic rearrangement, and oxidative modification to different extents. Overall, 25\/28 kHz may be more suitable when balanced gel quality, emulsifying performance, and safety control are required. In contrast, 25\/40 kHz may be preferred when LAL reduction is the primary objective.<\/jats:p>","DOI":"10.3390\/gels12080669","type":"journal-article","created":{"date-parts":[[2026,7,27]],"date-time":"2026-07-27T11:54:26Z","timestamp":1785153266000},"page":"669","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Dual-Frequency Ultrasound-Assisted Glycation Modulates Beef Myofibrillar Protein Gels and Inhibits Lysinoalanine Formation"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-1147-6587","authenticated-orcid":false,"given":"Zhaoli","family":"Zhang","sequence":"first","affiliation":[{"name":"Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0001-6582-0216","authenticated-orcid":false,"given":"Haochen","family":"Hu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Silu","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5798-0327","authenticated-orcid":false,"given":"Zhikun","family":"Yang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0904-0522","authenticated-orcid":false,"given":"Ronghai","family":"He","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yang","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1255-1216","authenticated-orcid":false,"given":"Xiangren","family":"Meng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"108822","DOI":"10.1016\/j.meatsci.2022.108822","article-title":"Improving Myofibrillar Proteins Solubility and Thermostability in Low-Ionic Strength Solution: A Review","volume":"189","author":"Wang","year":"2022","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"132368","DOI":"10.1016\/j.foodchem.2022.132368","article-title":"Effect of Oxidation on the Process of Thermal Gelation of Chicken Breast Myofibrillar Protein","volume":"384","author":"Xia","year":"2022","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"123228","DOI":"10.1016\/j.ijbiomac.2023.123228","article-title":"Improvement on Gel Properties of Myofibrillar Protein from Chicken Patty with Potato Dietary Fiber: Based on the Change in Myofibrillar Protein Structure and Water State","volume":"230","author":"Feng","year":"2023","journal-title":"Int. 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