ReviewFoods (Basel, Switzerland)2021
Survey on Methods for Investigating Protein Functionality and Related Molecular Characteristics.
Review 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 19 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
19 citing papers in PubMed.
- Pectin-Protein Complexes: A Design-Oriented Platform for Tailoring Food Texture Modification.Comprehensive reviews in food science and food safety · 2026Review
- Screening of Fermentative Strains for Reducing the Allergenicity of a Whey Protein-Soy Protein System and Genomic Characterization of the Selected Strain.Foods (Basel, Switzerland) · 2026Article
- Rethinking Sustainability in Plant-Based Proteins: A Systems Perspective from Crop to Consumer.Foods (Basel, Switzerland) · 2026Review
- Impact of soybean genotype diversity on the structure and gelation properties of soy proteins.Food chemistry. Molecular sciences · 2026Article
- Production, characterization, and functional properties of protein concentrate from Momordica cochinchinensis seeds.Scientific reports · 2026Article
- Roles of Cold Plasma Treatment on the Functional Properties of Plant-Based Proteins.International journal of food science · 2026Review
- Extraction Techniques for Brewer's Spent Grain Protein: A Comparative Review of Efficiency, Purity, and Functionality.Foods (Basel, Switzerland) · 2025Review
- High Hydrostatic Pressure-Induced Changes in Carioca Bean Protein: Structural and Techno-Functional Insights.Journal of food science · 2025Article
- A Comprehensive Systematic Review of Dynamic Nutrient Profiling for Personalized Diet Planning: Meta-Analysis and PRISMA-Based Evidence Synthesis.Foods (Basel, Switzerland) · 2025Review
- Genome-Wide Identification of Natural Resistance-Associated Macrophage Protein (NRAMP) and Expression Analysis Under Heavy Metal Stress inPlants (Basel, Switzerland) · 2025Article
- Peas (Molecules (Basel, Switzerland) · 2025Review
- Spray dried protein concentrates from white button and oyster mushrooms produced by ultrasound-assisted alkaline extraction and isoelectric precipitation.Journal of the science of food and agriculture · 2025Article
- Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins.Foods (Basel, Switzerland) · 2025Article
- Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients.Current research in food science · 2025Review
- Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates.Food chemistry: X · 2024Article
- Formation and Physicochemical Properties of Freeze-Dried Amyloid-Like Fibrils From Pinto Bean Protein: Amyloid-Like Fibrils From Pinto Bean Protein.International journal of analytical chemistry · 2024Article
- Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review.Foods (Basel, Switzerland) · 2023Review
- Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions.Foods (Basel, Switzerland) · 2023Article
- Processing Effects on Protein Structure and Physicochemical Properties.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
Proteins from various sources are widely used in the food industry due to their unique functional performances in food products. The functional properties of proteins are somehow dictated by their molecular characteristics, but the exact relationship is not fully understood. This review gives a tangible overview of the methods currently available for determining protein functionality and related molecular characteristics in order to support further research on protein ingredients. The measurements of protein functionality include solubility, water holding capacity, oil holding capacity, emulsion property, foam property, and gelation. This review also provides a description of different methods of molecular characteristics including electrophoresis, surface hydrophobicity and charge, molecular interaction, and thermal property measurement. Additionally, we have put significant emphasis on spectroscopic methods (ultraviolet-visible, Fourier transform infrared, Raman, circular dichroism, fluorescence and nuclear magnetic resonance). In conclusion, first and foremost, there is a need to agree on a standardization of the analytical methods for assessing functional properties. Moreover, it is mandatory to couple different analyses of molecular characteristics to measure and monitor the structural changes obtained by different processing methods in order to gain knowledge about the relationship with functionality. Ideally, a toolbox of protein analytical methods to measure molecular characteristics and functionality should be established to be used in a strategic design of protein ingredients.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.