Improvement of zein-soybean lipophilic protein complex Pickering emulsion gel by controlling ultrasonic power: focus on stability mechanism
Researchers have utilized ultrasound technology to improve the stability and structural integrity of zein-soybean protein emulsion gels. The study demonstrates that controlled ultrasonic power enhances the material's rheological properties, making it suitable for 3D food printing applications.
Why it matters
This advancement in food science provides a technical framework for creating more stable, functional food products using sustainable plant-based proteins.
npj Science of Food ( 2026 ) Cite this article
We’re sharing this article early to provide faster access to peer-reviewed, accepted research. It is citable and carries a permanent DOI. This version is subject to further edits and will be replaced automatically by the final Version of Record. All legal disclaimers apply.
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