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August 10, 2026Applied Food ResearchOpen Access

The interplay between ultrasound-induced Maillard conjugates of soy protein isolate–gellan gum and corresponding emulsion-templated oleogels

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Authors

YHYasaman HosseinpourZKZahra Kazemi-TaskoohMVMehdi Varidi

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Overview

Randomized trial investigates the effects of ultrasound on emulsion stability in oil-based gels, highlighting applications in food products.

Key Points

  • This research aims to explore how ultrasound affects the creation of Maillard conjugates from soy protein isolate and gellan gum to improve emulsion stability.
  • Characterization of Maillard conjugates at different soy protein isolate to gellan gum ratios (1:3, 1:1, 3:1) and reaction times (0, 10, 20, 30 min).
  • Stabilization of O/W emulsions with varying oil fractions (40% or 60%) to produce oleogels.
  • Analysis of results through FTIR and SDS-PAGE techniques.
  • The 1:1 soy protein isolate to gellan gum ratio showed maximum glycation and stronger emulsifying properties.
  • Ultrasonication reduced emulsion droplet size and zeta potential due to increased ionic repulsions.
  • Oleogels categorized into strong gels (40% oil, 10 or 30 min) and weak gels, indicating potential as fat replacers in food.

Cite This Study

Hosseinpour et al. (2026) studied this question.

synapsesocial.com/papers/6a797d089c20a9bbd3184148https://doi.org/10.1016/j.afres.2026.102494
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Also Consider

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