Stage-specific ultrasound during pH-shifting modulated the structural and functional properties of sunflower seed protein

/g), emulsifying stability index (566.09 ± 37.36 min) and oil-holding capacity (7.65 ± 0.28 g/g). In contrast, ultrasound applied after pH-shifting significantly increased the molecular flexibility of SSP and strengthened hydrogen bonding interactions, and the solubility of SSP increased by 65.01 % at an ultrasound power of 150 W. Overall, pH-shifting combined with ultrasound markedly enhanced SSP solubility and improved its functionality, expanding its potential use in food systems.