ReviewFrontiers in nutrition2021
Sustaining Protein Nutrition Through Plant-Based Foods.
Review in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 82 papers, 3 of them syntheses that pooled it.
What it found
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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
82 citing papers in PubMed, 3 syntheses or guidelines pooled it, 298 citations in OpenAlex.
- Pooled it
- Barriers to Adopting a Plant-Based Diet in High-Income Countries: A Systematic Review.Nutrients · 2024Pooled it
- Effect of Soy Protein Supplementation on Muscle Adaptations, Metabolic and Antioxidant Status, Hormonal Response, and Exercise Performance of Active Individuals and Athletes: A Systematic Review of Randomised Controlled Trials.Sports medicine (Auckland, N.Z.) · 2023Pooled it
- A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives.Food science & nutrition · 2026Review
- Transitioning Towards Sustainable Diets: Pulses, Their Role in Modulating Gut Microbiota and Metabolic Health.Nutrients · 2026Review
- Rational gene stacking for seed-specific carbon partitioning to simultaneously enhance lipid and protein contents in Arabidopsis.Journal of experimental botany · 2026Article
- Solid-State Fermentation of Black Gram: Improvement of Protein Digestibility and Functional Properties for Composite Flour Applications.Foods (Basel, Switzerland) · 2026Article
- Rethinking Sustainability in Plant-Based Proteins: A Systems Perspective from Crop to Consumer.Foods (Basel, Switzerland) · 2026Review
- Microfluidization-Driven Structural Reorganization and Functional Improvements of Whole Chickpea Flour.Foods (Basel, Switzerland) · 2026Article
- Riboswitch-targeted improvement of lysine production in Bacillus and Priestia species.NPJ science of food · 2026Article
- Genetic dissection of protein content in cowpea using custom-made NIRS equations and GWAS as a model for nutritional breeding and undergraduate research training.G3 (Bethesda, Md.) · 2026Article
- The Rise of Plant-Based Proteins: Consumer Perception and Challenges.Food science & nutrition · 2026Review
- Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults.Comprehensive reviews in food science and food safety · 2026Review
- Nutritional and Techno-Functional Evaluation of Faba Bean (Foods (Basel, Switzerland) · 2026Article
- Production, characterization, and functional properties of protein concentrate from Momordica cochinchinensis seeds.Scientific reports · 2026Article
- Food sources of macro- and micronutrients in young children and adults following vegan, vegetarian, and omnivorous diets.European journal of nutrition · 2026Article
- A novel LC-MS/MS multi-group method for simultaneous determination of antimicrobial residues in legume-based alternative proteins.NPJ science of food · 2026Article
- Roles of Cold Plasma Treatment on the Functional Properties of Plant-Based Proteins.International journal of food science · 2026Review
- Nutrient-dense snack bars from biofortified crops to enhance school children's micronutrient intake in Tanzania.PloS one · 2026Article
- Sustainable proteins for future food systems: nutritional quality, environmental trade-offs, and consumer acceptance.Frontiers in nutrition · 2026Review
22 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 5 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Proteins are essential components of the human diet. Dietary proteins could be derived from animals and plants. Animal protein, although higher in demand, is generally considered less environmentally sustainable. Therefore, a gradual transition from animal- to plant-based protein food may be desirable to maintain environmental stability, ethical reasons, food affordability, greater food safety, fulfilling higher consumer demand, and combating of protein-energy malnutrition. Due to these reasons, plant-based proteins are steadily gaining popularity, and this upward trend is expected to continue for the next few decades. Plant proteins are a good source of many essential amino acids, vital macronutrients, and are sufficient to achieve complete protein nutrition. The main goal of this review is to provide an overview of plant-based protein that helps sustain a better life for humans and the nutritional quality of plant proteins. Therefore, the present review comprehensively explores the nutritional quality of the plant proteins, their cost-effective extraction and processing technologies, impacts on nutrition, different food wastes as an alternative source of plant protein, and their environmental impact. Furthermore, it focuses on the emerging technologies for improving plant proteins' bioavailability, digestibility, and organoleptic properties, and highlights the aforementioned technological challenges for future research work.
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What OpenQuestion holds
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.