Synergistic Effects of Ultrasound and pH-Shifting on the Solubility and Emulsification Properties of Peanut Protein.

With increasing HIU power, a marked increase in the total -SH and free -SH contents was observed initially, accompanied by a decreasing trend in the S-S content, with combined treatments showing more pronounced alterations compared to individual treatments ( p < 0.05).

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Both G′ and G′′ of the emulsions show an increasing trend, indicating that PP treated with HIU and pH-shifting favors the development of a stable, viscoelastic film at the oil–water interface [ 26 ].

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