This research sought to develop ultrasound-modulated glycosylated wheat gliadin-dextran conjugates as nanocarriers to improve the stability and bioaccessibility of quercetin. Ultrasound pretreatment (400 W, 20 min) caused partial protein unfolding and enhanced the exposure of reactive groups, leading to the formation of high molecular weight molecules. Ultrasound-induced structural disorder improved the solubility and amphiphilicity of the protein, facilitating more effective self-assembly. The thermal characteristics of the protein were additionally enhanced. Furthermore, the utilization of sonication to enhance the binding interaction between the conjugate and quercetin was established, and the interaction time was reduced from 2 h to 30 min. The compound generated by the ultrasound-assisted Maillard reaction (UMWG) demonstrated improved hydrogen bonding with quercetin, resulting in a notable increase in the encapsulation rate from 65.3 % to 73.9 %. The 8.6 % improvement in encapsulation efficiency may substantially decrease production expenses for bioactive delivery systems. Moreover, the UMWG demonstrated superior environmental stability and a more efficient suppression of quercetin degradation. Transforming quercetin to an amorphous state enhanced its bioaccessibility from 17.6 % to 45.4 %. This paper represents the inaugural demonstration of consecutive ultrasonic applications to enhance protein-polysaccharide conjugation and bioactive binding characteristics. This method provides a scalable, energy-efficient solution for encapsulating hydrophobic bioactives in functional foods and nutraceuticals.