Ultrasonic treatment of emulsion gels with different soy protein-hemp protein composite ratios: Changes in structural and physicochemical properties.

To improve the emulsion gel system of single soybean isolate protein (SPI) and to broaden the application field of hemp protein isolate (HPI), ultrasonic treatment and HPI were introduced to improve the properties of SPI emulsion gel and to explore the mechanism. The results showed that the gel strength (218.6 g) and water-holding capacity (86.

Soy protein gels based on ultrasonic treatment: Effects of Ca and 11S/7S ratio on gel structures and digestive properties.

This study aimed to explore the impact of varying Ca concentrations and 11S/7S ratios on the gel performance of soybean protein gels (SPGs) under ultrasonication (400 W, 15 min) and to clarify the mechanisms involved. Results showed Ca addition altered the structure of soybean 11S/7S protein gels. Low Ca levels increased the turbidity, hardness, and water retention of the gels, whereas high levels disrupted the orderly aggregation of 11S/7S proteins, creating a rough, porous network.

Effect of Na and Ca on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten.

To investigate the change of ionic strength on the gel characteristics during the processing of mung bean protein-based foods, the effects of NaCl and CaCl at different concentrations (0-0.005 g/mL) on the properties of mung bean protein (MBP) and wheat gluten (WG) composite protein gel were studied. The results showed that low concentration (0.

Combining intralesional steroid injection with oral steroids in patients with idiopathic granulomatous mastitis.

Idiopathic granulomatous mastitis (IGM) is a chronic inflammatory breast disease. Currently, there is no international standard for steroid use in IGM, particularly for intralesional steroid injections. This study aimed to determine whether patients with IGM who received oral steroids could benefit from intralesional steroid injection.