ArticleFoods (Basel, Switzerland)2021
Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 81 citations in OpenAlex.
- Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality.Molecules (Basel, Switzerland) · 2026Review
- A review on sustainable non-thermal approaches for pea protein: Pre-treatment, extraction, modification, and applications.Food chemistry: X · 2025Article
- Study on Rapeseed Albumin Hydrolysis by PrtS Protease fromFoods (Basel, Switzerland) · 2025Article
- Peas (Molecules (Basel, Switzerland) · 2025Review
- Optimized Fermentation Conditions of Pulses Increase Scavenging Capacity and Markers of Anti-Diabetic Properties.Antioxidants (Basel, Switzerland) · 2025Article
- Physicochemical, Sensory, and Microbiological Analysis of Fermented Drinks Made from White Kidney Bean Extract and Cow's Milk Blends during Refrigerated Storage.Microorganisms · 2024Article
- Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on NovelFoods (Basel, Switzerland) · 2024Article
- Yellow Field Pea Protein (Foods (Basel, Switzerland) · 2023Review
- Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception.Microbial cell factories · 2023Article
- Thermal Behavior of Pea and Egg White Protein Mixtures.Foods (Basel, Switzerland) · 2023Article
- Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation.Frontiers in nutrition · 2023Article
- A Combination of Xyloglucan, Pea Protein and Chia Seed Ameliorates Intestinal Barrier Integrity and Mucosa Functionality in a Rat Model of Constipation-Predominant Irritable Bowel Syndrome.Journal of clinical medicine · 2022Article
- Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters.Foods (Basel, Switzerland) · 2022Article
- Fermentation of plant-based dairy alternatives by lactic acid bacteria.Microbial biotechnology · 2022Review
- Review
- Article
- Plant Proteins for Future Foods: A Roadmap.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
Although pea protein has been widely explored, its consumption is still limited by undesirable sensory characteristics and low solubility. All these properties can be modified during protein extraction process. Besides, previous studies showed that lactic acid bacteria (LAB) have a positive effect on legume protein ingredients in terms of flavor and functional properties. Hence, the objective of this work was to explore an alternative extraction method based on alkaline extraction/isoelectric precipitation (AEIEP) resulting in globulin-rich and residual albumin-rich fractions. Here, the decrease in pH was achieved by lactic fermentation instead of mineral acid addition. Different bacteria strains (
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Registered trials
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