Journal of Future Foods最新文献

{"title":"Integrated UHPLC-Q-Exactive-MS/MS metabolomics and network pharmacology to explore the potential mechanism of obesity prevention in Pleurotus eryngii treated with different cooking procedures","authors":"RuiXue Yu ,&nbsp;Hejiang Zhou ,&nbsp;Miao Xiong ,&nbsp;JunQuan Chen ,&nbsp;ShuangPing Wang ,&nbsp;Wen Xu ,&nbsp;Yang Tian ,&nbsp;LingYan Su","doi":"10.1016/j.jfutfo.2024.08.012","DOIUrl":"10.1016/j.jfutfo.2024.08.012","url":null,"abstract":"<div><div>Most of the <em>Pleurotus eryngii</em> (PE) are consumed after cooking. The aim of this study was to investigate the metabolites and flavour changes of PE under four cooking methods, namely, air frying, boiling, frying and steaming, by using metabolomics techniques, and to screen the components for network prediction of components that have the potential to prevent obesity, and to explore the underlying mechanisms. We used the UHPLC-Q-Exactive-MS/MS metabolomics method to identify and screen 35 metabolites as the major chemical components of PE, including lipids and lipid-like molecules, organic acids and derivatives, nucleosides, nucleotides, analogues, and other small molecules. In addition, a network pharmacology approach was used to identify targets such as <em>STAT3, CASP3,</em> and <em>JUN</em> were identified as playing important roles in the network. The results were validated by molecular docking. This study provides a basis for the optimization of cooking methods for PE and offers new insights for future research.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 117-130"},"PeriodicalIF":5.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative analysis of cooking methods on nutritional composition and eating quality of peanut sprouts","authors":"Miao Yu ,&nbsp;Haolin Qu ,&nbsp;Liangchen Zhang ,&nbsp;Mengxi Xie ,&nbsp;Taiyuan Shi","doi":"10.1016/j.jfutfo.2024.03.001","DOIUrl":"10.1016/j.jfutfo.2024.03.001","url":null,"abstract":"<div><div>This study investigated the effects of different cooking methods on the nutritional composition and eating quality of peanut sprouts (PS). Five cooking methods including boiling, steaming, microwave heating, roasting, and deep-frying were tested. Microwave heating resulted in the highest retention of crude protein (98.0%) and carbohydrate content (92.9%), while fatty acid content did not significantly differ from levels detected in untreated PS. Compared to uncooked sprouts, cooked PS exhibited increased levels of ash, fat, protein, carbohydrate, fiber, and fatty acid with a decreased moisture content. Steamed PS retained better structural integrity with higher viscosity. Microwaved and roasted PS received higher sensory scores and similar textural properties. Regarding color, microwaved and roasted PS received the highest brightness value (<em>L</em>*), with moderate redness (<em>a</em>*) and yellowness (<em>b</em>*) values. The sensory evaluation results aligned with the textural and color data, suggesting that microwaved PS would be generally accepted by the public.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 26-35"},"PeriodicalIF":5.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851441","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of the composition and antioxidant properties of phenolic compounds from barley seedlings germinated under salt stress","authors":"Mian Wang ,&nbsp;Ye Yuan ,&nbsp;Weijie Lan ,&nbsp;Yahui Zhu ,&nbsp;Pei Wang ,&nbsp;Runqiang Yang ,&nbsp;Chong Xie","doi":"10.1016/j.jfutfo.2024.04.005","DOIUrl":"10.1016/j.jfutfo.2024.04.005","url":null,"abstract":"<div><div>Barley is gaining popularity worldwide due to its health-promoting properties and germination can effectively enhance its function through enrichment of some phytochemicals, such as phenolic compounds. To better explore the potential of barley seedling as a functional food ingredient, in the present study, the profile and <em>in vitro</em> antioxidant properties of phenolic compound extract from barley germinated under NaCl stress were investigated. A total of 37 kinds of phenolic compounds were identified in phenolic compound extract by a liquid chromatography-tandem mass spectrometry system. Meanwhile, phenolic compound extracts at a concentration of 30 μg/mL significantly improved the viability of H₂O₂-treated HepG2 cells and maintained the cell membrane stability. These effects can be attributed to the reduction of intracellular reactive oxygen species level and enhancement of the expression and activity of some key antioxidant enzymes. Notably, addition of phenolic compound extracts up-regulated the nuclear factor erythroid 2-related factor 2 antioxidant responsive element signaling pathway, thereby leading to the increase of activities of glutathione peroxidase, superoxide dismutase, catalase and heme oxygenase-1 by 27.21%, 24.61%, 61.71% and 50.43%, respectively. In conclusion, the present study can provide a novel perspective on understanding the molecular mechanism responsible for antioxidant capacity of barley seedling.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 90-99"},"PeriodicalIF":5.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Oenological Tannins as Sulfur Dioxide Alternatives in White and Red Winemaking: Chemical, Sensory, and Health Implications","authors":"Yixiu Tian, Yaru Duan, Tianhua Bai, Rongyan An, Zhaozhaoyang Yang, Bo Zhang, Di Zhang, Yunwei Zhang, Wen Ma","doi":"10.1016/j.jfutfo.2025.12.041","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2025.12.041","url":null,"abstract":"• Grape and oak tannins effectively replaced SO 2 in white and red wine production. • Tannin addition reduced the SO 2 requirement, ensured smooth fermentation, and lowered the volatile acidity. • Grape tannin addition to pre-alcoholic fermentation enhanced the aroma and reduced methionol in red wines. • Sensory analysis revealed no significant palate differences between the tannin and SO 2 treatments. • No negative effect of human health were found in the SO 2 replaced treatment. Sulfur dioxide (SO 2 ) has long been an effective additive in winemaking, yet its use raises health concerns for sensitive individuals. While oenological tannins are increasingly recognized for their color-stabilizing and antioxidant effects, their potential to replace SO₂ throughout the winemaking process and their broader impacts on wine quality and safety have not been systematically studied. In this work, we present the first comprehensive evaluation of grape and oak tannins as SO₂ alternatives at multiple stages of both white and red wine production. By adding specific doses of tannins before alcoholic fermentation (0.3 g/L), after alcoholic fermentation(0.4 g/L), and after malolactic fermentation (0.4 g/L), we assessed their effects on wine chemistry, sensory attributes, and health-related parameters. Our findings demonstrated that tannin addition effectively reduced the need for SO 2 , supported a smooth fermentation process, and significantly decreased the production of volatile acidity ( p < 0.05). Wines treated with tannins showed no significant differences in redox potential compared to those treated with SO 2 ( p > 0.05). Notably, the addition of grape tannins to pre-alcoholic fermentation in red wines significantly enhanced the aroma profile (ethyl esters and higher alcohols) and reduced the formation of methionol. Sensory analysis revealed no significant differences in palate attributes between the tannin and SO 2 -treated wines ( p > 0.05). Importantly, the concentration of methanol, a health-related byproduct, was not significantly affected by tannin treatment ( p > 0.05). Overall, these results highlighted the potential of oenological tannins as a viable alternative to SO 2 in winemaking. And it was the first time to establish the feasibility and benefits of using 0.3 g/L grape tannins as practical SO₂ substitutes, with pre-fermentation grape tannin addition emerging as the most promising strategy for further development.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147907062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Interference-Free Automated 96-Well Plate SERS Platform for High-Throughput Detection of Thiamethoxam","authors":"Hao Wang, Xinxin Duan, Yuhang Sun, Wenjun Zhang, Wenxi Liu, Mengmeng Yan, Jianqing Wang, Kushiev Khabibjon","doi":"10.1016/j.jfutfo.2025.12.016","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2025.12.016","url":null,"abstract":"• Developed an interference-free SERS platform with automated 96-well for TXM high-throughput detection. • Au@PB NPs probe provides a clear Raman peak at 2155 cm −1 , free of food matrix interference. • Achieved a detection range of 1-100 ng/mL with a detection limit as low as 0.19 ng/mL. • Results align with HPLC-MS/MS, confirming high accuracy in real sample detection. Establishing accurate, sensitive, and high-throughput pesticide residue detection technologies is crucial for ensuring food safety. In this study, we developed a quartz plate cover to level the liquid surface and maintain consistent laser focus during SERS acquisition. This design significantly improved signal uniformity and reproducibility across multiple wells. By leveraging the sharp Raman peak at 2155 cm −1 , one-step synthesized gold@Prussian blue nanoparticles (Au@PB NPs) were employed to eliminate spectral interference from complex food matrices and target. In the competitive immunoassay, thiamethoxam (TXM) in the sample competed with TXM antigen-conjugated magnetic beads for binding to the probes. Higher TXM concentrations resulted in reduced binding of SERS probes to the capture substrate and a subsequent decrease in Raman intensity at 2155 cm −1 . Uder optimized conditions, the platform achieved a linear detection range of 1-100 ng/mL and a detection limit of 0.19 ng/mL. The method was validated in pear, leek, and celery samples, showing high accuracy and consistency with HPLC-MS/MS results. This automated SERS platform combines strong anti-interference capability and signal stability with scalable high-throughput performance, providing a robust solution for the trace-level detection of pesticide residues in complex matrices.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147913629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dual network pectin-soy protein isolate gels loaded with composite resveratrol particles for ready-to-drink innovation","authors":"Ying Zhou, Yiyang Chai, Shixiang Xu, Ping Shao","doi":"10.1016/j.jfutfo.2026.01.021","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.01.021","url":null,"abstract":"• Pectin-soy protein isolate dual network gels were constructed by regulating temperature/pH. • The dual network gels loaded with composite resveratrol (RES) nanoparticles showed improved texture. • The dual network gels could effectively encapsulate and protect RES. • The dual network gels were designed as bead gels that can be applied in ready-to-drink. • Bead gels exhibited good stability in liquid food systems. The development of plant-based dietary gels for the delivery of environment-sensitive bioactive compounds, such as resveratrol (RES), holds significant importance in the functional food sector. In this study, dual-network pectin-soy protein isolate (PE-SPI) gels were constructed for encapsulating and delivering composite RES nanoparticles (NPs) by regulating temperature and pH. The optimal preparation conditions for the dual-network gel were heating at 80°C for 30 min, followed by adjusting the pH to 3. After loading with composite RES NPs, the composite PE-SPI gel demonstrated enhanced thermal stability, increased water contact angle, and significantly improved water-holding capacity and texture stability. After 28 days of storage at room temperature, the RES retention rate in the composite PE-SPI gel was ≥92%, and the DPPH radical scavenging activity was ≥75%, indicating excellent stability. The composite PE-SPI gels were designed as bead gels and applied in ready-to-drink beverages. The composite PE-SPI bead gels exhibited good structural integrity, high RES retention, and strong antioxidant activity during application, with minimal negative impact on the quality and safety of ready-to-drink beverages. Therefore, the composite PE-SPI gel loaded with RES developed in this study has potential applications in liquid food systems, such as functional beverages.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dual-targeted milk exosome-coated probiotics for IBD therapy via ROS scavenging and microbiota modulation","authors":"Linlin Hao, Yinxue Liu, Yisuo Liu, Lu Jiang, Ignatius Man-Yau Szeto, TongJie Liu, Huaxi Yi","doi":"10.1016/j.jfutfo.2025.12.037","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2025.12.037","url":null,"abstract":"• The dual-targeted milk exosome (mExo)-coated probiotics (mExo@DSPE-PEG-PBA@AKK) constructed in this study could efficiently remove excess ROS from the inflammatory intestinal microenvironment. • mExo@DSPE-PEG-PBA@AKK realise precise targeted delivery to the site of inflammation. • mExo@DSPE-PEG-PBA@AKK effectively treated DSS-induced colitis in mice and regulated the abundance and diversity of the gut microbiota in DSS-induced mice. Probiotics represents a significant strategy for managing inflammatory bowel disease (IBD), however, the inflammatory gut microenvironment rich in reactive oxygen species (ROS) compromises the viability and colonization of probiotics. Here, we innovatively developed a ROS-responsive probiotic delivery system based on milk exosomes (mExo@DSPE-PEG-PBA@AKK). The ROS-sensitive borate ester bond in mExo@DSPE-PEG-PBA@AKK underwent oxidation and cleavage at inflammatory sites, which simultaneously scavenged excessive ROS and achieved targeted release of the probiotics. Consequently, mExo@DSPE-PEG-PBA@AKK exhibited enhanced activity and prolonged retention within the inflamed intestine. In dextran sulfate sodium (DSS)-induced colitis mice, mExo@DSPE-PEG-PBA@AKK showed superior therapeutic efficacy compared to treatment with milk exosomes or probiotics alone. Furthermore, mExo@DSPE-PEG-PBA@AKK treatment reduced pro-inflammatory factor levels, restored intestinal barrier integrity, and effectively modulated the abundance and diversity of the gut microbiota in DSS-induced mice. The proposed mExo@DSPE-PEG-PBA@AKK system incorporates multiple functions including probiotic protection, delivery, and targeted release, offering a novel “clear-release-regulate” therapeutic approach for the treatment of IBD.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147883308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In vitro bioaccessibility and alcoholic injury-alleviation effect of Lycium barbarum leaf phenolics","authors":"Qian-Lan Wu, Jin Li, Tian-Le Mao, Xin Guo, Zhi‐Jing Ni, Kiran Thakur, Yilong Ma, Zhao-Jun Wei","doi":"10.1016/j.jfutfo.2026.01.012","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.01.012","url":null,"abstract":"• Lycium barbarum leaf (LBL) phenolics were studied with mimic digestion/transport • 6 of 45 phenolics in LBL showed high bioavailability and cytoprotecting potential • 3,4-Dihydroxymandelic acid (DA) was the most potent agent against alcoholic injury • DA alleviated cellular alcoholic injury by restoring redox balance via YWHAG • LBL is proven to be a potential source of functional foods Lycium barbarum leaf (LBL) is a traditional Chinese vegetable rich in phenolics and with prominent health properties. However, the high bioaccessible LBL phenolics and their activity against alcoholic injury are under study. Herein, in vitro digestion/Caco-2 cell model was used to identify LBL phenolics with high bioaccessibility. In 45 identified LBL phenolics, rutin, sinapic acid, ferulic acid, quercetin, scopoletin, and 3,4-dihydroxymandelic acid (DA) displayed higher content (0.56 ∼ 7.16 μg/mL) and intestinal transport rates (7.34 ∼ 51.28%) after simulated digestion/absorption. Among these phenolics, DA was the most potent agent against alcoholic injury, elevating the viability of alcohol-injured AML-12 cells to 62.57%. By markedly reducing intracellular ROS levels by 28.39 - 45.04%, restoring redox-related indices (decreasing AST/ALT by 56.07%/33.27% and MDA by 27.26%, while enhancing SOD, CAT, and GSH activities), DA significantly alleviated the alcohol-triggered oxidative damage of AML-12 cells. Network pharmacology and molecular docking revealed that DA targeted YWHAG, regulating downstream pathways including PI3K-Akt, Foxo, and MAPK signaling pathway to exert hepatoprotective effects. These findings provide insight into the health properties of LBL and support its further utilization in functional foods.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879971","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modulation of Functional and Allergenic Properties of Bovine Casein via Cold Plasma-Assisted Glycation","authors":"Jingyi Deng, L. Wang, Chin-Ping Tan, Oi-Ming Lai, Yali Dang, Aiming Liu, Jinxuan Cao, Daodong Pan, Lihui Du","doi":"10.1016/j.jfutfo.2025.12.015","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2025.12.015","url":null,"abstract":"• Cold plasma unfolds the CN structure, exposing more available amino groups. • Cold plasma enhanced the glycation efficiency of conjugates to 25.8%. • The conjugates exhibit a more uniform and dispersed structure. • The conjugates show better solubility, emulsifying properties, and thermal stability. • Cold plasma-assisted glycation reduces the allergenicity of CN. For the past few years, consumer demand for milk proteins that combine superior functional properties with health attributes has been steadily increasing. However, the native functionality of casein (CN) is highly affected by pH, temperature, and ionic strength, thereby limiting its applicability in food processing. The traditional Maillard reaction can enhance protein functionality, but its efficiency is hindered by limited amino accessibility and stringent temperature requirements. To overcome these constraints, CN was first pre-treated with cold plasma (0–5 min, 75 W, Ar) and subsequently reacted with galacto-oligosaccharides (GOS) at 60°C and 79% relative humidity for 3 h, producing a series of CP-assisted Maillard conjugates with unique structural and functional characteristics. After a 3 min pre-treatment, the degree of glycation reached 25.8%, which was significantly higher than that achieved by the conventional method. All conjugates exhibited markedly greater emulsifying activity (316.54 m²/g) and emulsion stability (28.47 min) than native and traditionally glycated casein. Meanwhile, foaming properties, water-holding capacity, and solubility under various pH conditions were also improved. DSC analysis indicated an increase in denaturation temperature by 16–19°C, signifying enhanced thermal stability. A 29.6% decrease in IgE binding was observed, along with a reduction in the release of various cytokines by KU812 cells, suggesting a reduction in allergic response. Particle size analysis further revealed that the conjugates formed after the combined treatment were finer and more uniform, indicating improved dispersion behavior. In summary, plasma-assisted glycation modification is a mild strategy that simultaneously enhances the techno-functional properties and safety of CN, offering significant potential for novel dairy ingredient processing for the future.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reconstitution mechanism and physicochemical properties of egg white konjac glucomannan gels: Comparison of deacetylation treatment and ultrasonic combined treatment","authors":"Jingjie Hou, Dekun Meng, Zhao Huang, Zhongtao Jiang, Huajiang Zhang, Lina Xu, Ying Ma, Hanyu Li, Chaogeng Xiao, Ahmed M. Rayan, Mohamed Ghamry","doi":"10.1016/j.jfutfo.2026.01.025","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.01.025","url":null,"abstract":"• KGM-EW gel structure shifted from network interpenetration to particle-filled gels. • Combined ultrasound deacetylation treatment accelerates structural transformation. • Combined treatment of the KGM-EW structure becomes more disordered. • Combined treatment showed better structural stability and water holding capacity. Konjac glucomannan (KGM) gel is widely used, but its gel structure has inconsistencies in interpenetrating networks and particle filling. In this study, KGM-egg white (EW) gel was treated using ultrasound and ultrasound combined deacetylation to clarify its effects on structure and interaction. The results showed that the combined treatment lowered the thermal gelation temperature of KGM-EW and improved the frequency stability of the gel structure. The gel network of KGM-EW transformed from an interpenetrating gel network to a particle-filled structure, with combined treatment accelerating the structural transformation process. The main mechanism is that combined treatment reduced KGM entanglement and promoted the transformation of the gel structure from a long-chain linked fixed network to a particle-filled EW three-dimensional network. The structural transformation process of the two treatments mainly involved noncovalent interactions such as hydrogen bonds, ionic bonds, and disulfide bonds. The random coil structure is enhanced with combined treatment, indicating partial protein unfolding that provides additional binding sites, thereby promoting KGM filling and binding. In addition, combined treatment KGM-EW had better texture properties and water retention, which was conducive to the production of stable and moisture-rich gel. This study clarified the mechanism of structural transformation of KGM-EW under different treatments, offering theoretical guidance for the development of specialized medical foods.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}