{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T11:13:08Z","timestamp":1788347588140,"version":"build-2803163510"},"reference-count":55,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T00:00:00Z","timestamp":1788307200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100007956","name":"NJUCM","doi-asserted-by":"publisher","award":["ZYXYL2024-012"],"award-info":[{"award-number":["ZYXYL2024-012"]}],"id":[{"id":"10.13039\/501100007956","id-type":"DOI","asserted-by":"publisher"}]},{"award":["ZYXYL2024-012"],"award-info":[{"award-number":["ZYXYL2024-012"]}],"id":[{"id":"https:\/\/ror.org\/04523zj19","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>Perilla (Perilla frutescens (L.) Britt.) seed protein, an underutilized resource derived from medicinal and edible plants, was subjected to ultrasound (400 W, 20 min), pH-shifting (pH 12.0, 1 h), and high-pressure homogenization (90 MPa, 3 cycles), applied individually or in combination, and subsequently fermented with probiotics to induce gel formation. The triple combination (pH-shifting + high-pressure homogenization + ultrasound) produced the highest solubility increase (129%), smallest particle size, greatest random coil content, and maximal surface hydrophobicity and free sulfhydryl level. The triple-modified protein gels exhibited a highly homogeneous microstructure. Meanwhile, these gels achieved significant improvements (p &lt; 0.05) in multiple functional and rheological properties, including gel strength, water-holding capacity, viscosity, and storage modulus, as well as the viable count. These results demonstrate that combined application of three physical modifications effectively restructures perilla seed protein and markedly improves its gelation behavior under fermentation, supporting its potential as a novel ingredient for fermented plant-protein gels or yogurt-like products.<\/jats:p>","DOI":"10.3390\/gels12090800","type":"journal-article","created":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T10:02:52Z","timestamp":1788343372000},"page":"800","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Modification of Perilla (Perilla frutescens (L.) Britt.) Seed Protein via Physical Treatments for Enhanced Gelation Properties"],"prefix":"10.3390","volume":"12","author":[{"given":"Leyan","family":"Liu","sequence":"first","affiliation":[{"name":"School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"}]},{"given":"Meixin","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"}]},{"given":"Gaoyu","family":"Lu","sequence":"additional","affiliation":[{"name":"School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"data-curation","vocabulary":"credit"}]},{"given":"Yuan","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-original-draft","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3732-6912","authenticated-orcid":false,"given":"Feng","family":"Xue","sequence":"additional","affiliation":[{"name":"School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China"},{"name":"Jiangsu Key Laboratory of Medicinal Substance and Utilization of Fresh Chinese Medicine, Nanjing University of Chinese Medicine, Nanjing 210023, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"supervision","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"112786","DOI":"10.1016\/j.foodhyd.2026.112786","article-title":"Emerging strategies for plant protein modification to improve their foam formation capacity and stability","volume":"179","author":"Azevedo","year":"2026","journal-title":"Food Hydrocoll."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"107690","DOI":"10.1016\/j.ultsonch.2025.107690","article-title":"Synergistic effects of ultrasonication and alkaline treatment on curcumin-induced cross-linking and gelation of casein-soy protein isolate hybrids","volume":"123","author":"Wu","year":"2025","journal-title":"Ultrason. 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