ArticleFoods (Basel, Switzerland)2021
The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture 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 10 papers.
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Who cites it
10 citing papers in PubMed.
- Consumer Perception of Plant-Based Cheese.Journal of food science · 2025Article
- Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish Market.Foods (Basel, Switzerland) · 2025Article
- Cheese Analogues, an Alternative to Dietary Restrictions and Choices: The Current Scenario and Future.Foods (Basel, Switzerland) · 2025Article
- UpcyclingFood chemistry: X · 2024Article
- Effect of saturated and unsaturated fat on the physical properties of plant-based cheese.Current research in food science · 2024Article
- Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications.Gels (Basel, Switzerland) · 2023Review
- Hybrid Spreadable Cheese Analogues with Faba Bean and Mealworm (Foods (Basel, Switzerland) · 2023Article
- Techno-Functional and Rheological Properties of Alternative Plant-Based Flours.Foods (Basel, Switzerland) · 2023Article
- Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues.Foods (Basel, Switzerland) · 2022Review
- The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese.Current research in food science · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Despite the many benefits of pulses, their consumption is still very low in many Western countries. One approach to solving this issue is to develop attractive pulse-based foods, e.g., plant-based cheeses. This study aimed to assess the suitability of different types of pulse flour, from boiled and roasted yellow peas and faba beans, to develop plant-based cheese analogues. Different stabilizer combinations (kappa- and iota-carrageenan, kappa-carrageenan, and xanthan gum) were tested. The results showed that firm and sliceable pulse-based cheese analogues could be prepared using all types of pulse flour using a flour-to-water ratio of 1:4 with the addition of 1% (
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Registered trials
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