Ultrasound and effect on the surface hydrophobicity of proteins: a meta‐analysis

Summary This review aims to investigate and evaluate the effect of ultrasound process parameters on the interfacial properties (surface hydrophobicity) of food proteins. The data obtained from English published papers accessed on Web of Science, PubMed and Wiley published from 2013 to 2021 allowed a table overview construction and a meta‐analysis. Study selection was conducted based on the Preferred Reporting Items for Systematic Reviews and Meta‐Analyses method. A total of 40 relevant reports and 185 data used for meta‐analysis were considered. In general, the results revealed that the use of the ultrasound process increased the surface hydrophobicity of proteins. Processing time, power, amplitude and ultrasound frequency were significant in protein modification. The findings showed that the ultrasound process parameters should be considered to assess the effect on the modification and improvement of the interfacial properties of proteins.