The researchers used ultrasound treatments to improve the gelation of wheat gluten. By combining ultrasound with certain chemicals and transglutaminase, they found that the gel strength of wheat gluten increased significantly. The molecular weight of the gluten complexes also increased, forming a denser structure. The content of random coil in the gluten increased as well. Overall, the pretreatment with Na2SO3/ultrasound/TGase enhanced the gelation of wheat gluten, making it more useful as a food additive.