Effect of the polysaccharide addition, high‐intensity ultrasound, and high hydrostatic pressure on the rheological parameters of protein isolates: A mini review

Abstract Because of their rheological properties, proteins are essential ingredients in the development of new foods and the improvement of existing ones. Food acceptance depends mainly on the texture and sensation it produces in the mouth. Furthermore, rheological characteristics play a crucial role in the application of proteins in the food industry. On the other hand, various methods exist for improving the rheological properties of proteins, including high‐intensity ultrasound and high hydrostatic pressure (HHP), which are considered emerging and environmentally friendly technologies. Meanwhile, the incorporation of nonpolluting chemical additives, such as natural polysaccharides, also promotes significant changes in protein rheology. The effects of ultrasonic cavitation, temperature, and pressure, achieved through the use of ultrasonic and HHP treatments, cause modifications in rheological properties. The impact on the rheological parameters of proteins occurs due to structural changes induced by the application of these treatments. The objective of this review is to show how these techniques affect the rheological properties of protein isolates, thereby enhancing their utility as key food ingredients. Emerging technologies show strong potential to enhance these properties, broadening their functionality. Future research should optimize processing conditions and explore synergies with additives, such as polysaccharides, to develop sustainable, high‐performance food ingredients.