ReviewFoods (Basel, Switzerland)2022
Functional Performance of Plant Proteins.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 82 papers.
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
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Who cites it
82 citing papers in PubMed.
- Solid-State Fermentation of Legumes: Multi-Scale Structural Modifications to Unlock Techno-Functional Properties.Comprehensive reviews in food science and food safety · 2026Review
- Effect of Particle Size on the Physicochemical and Functional Properties of Sweet Lupin (Foods (Basel, Switzerland) · 2026Article
- Effects of Extraction Methods on Physicochemical, Functional and Nutritional Properties of Protein Extracted from Mustard (Foods (Basel, Switzerland) · 2026Article
- A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives.Food science & nutrition · 2026Review
- Article
- Fermentation-A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives.Foods (Basel, Switzerland) · 2026Review
- Technofunctional Properties and Proteomic Profiling of Sesame Cake Protein Isolates Obtained by Green Extraction Methods and Treated with Cold Plasma.Molecules (Basel, Switzerland) · 2026Article
- Rethinking Sustainability in Plant-Based Proteins: A Systems Perspective from Crop to Consumer.Foods (Basel, Switzerland) · 2026Review
- Hybrid Fractionation of Cowpea: Combining Dry and Wet Routes to Produce Versatile Protein Ingredients.Journal of food science · 2026Article
- Plant-protein non-dairy creamers: A comprehensive review of structural modifications and processing innovations for improved performance.Food chemistry: X · 2026Review
- Functional Characteristics of Walnut Protein Fractions and Rutin Loading by Albumin.Foods (Basel, Switzerland) · 2026Article
- Advances in Alternative Protein Design: Nutritional Constraints, Sensory Limits, and Computational Solutions.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Chickpea Proteins as Sustainable Ingredients: Techno-Functional Characterization.Foods (Basel, Switzerland) · 2026Article
- Unveiling the potential of beetroot leaf as a sustainable source of proteins: insights into ultrasound-assisted extraction, functional properties and in vitro digestibility.Ultrasonics sonochemistry · 2026Article
- Interactions Between Plant Proteins and Gut Microbiota as Determinants of Intestinal Health.Microorganisms · 2026Review
- Time-Dependent Effects of Ultrasonic Modification of Soy Protein Concentrate on the Mixolab Rheology of Enriched Dough.Foods (Basel, Switzerland) · 2026Article
- Physicochemical Properties of Safflower (Foods (Basel, Switzerland) · 2026Article
- Enhancing the techno-functional properties of Quinoa protein isolate through cold plasma treatment: a comprehensive study on pH effects.Scientific reports · 2026Article
- Exploring the synergistic potential of pH and ultrasonication on the functional properties of pea and lentil protein isolates and its formulation in food product.Ultrasonics sonochemistry · 2026Article
- Plant-based proteins as functional egg replacers in pound cake: A comparative study of legume and oat ingredients.Current research in food science · 2026Article
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.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources are being explored as functional ingredients in foods, including pea, chickpea, and other legume proteins. The factors affecting the functional performance of plant proteins are outlined, including cultivars, genotypes, extraction and drying methods, protein level, and preparation methods (commercial versus laboratory). Current methods to characterize protein functionality are highlighted, including water and oil holding capacity, protein solubility, emulsifying, foaming, and gelling properties. We propose a series of analytical tests to better predict plant protein performance in foods. Representative applications are discussed to demonstrate how the functional attributes of plant proteins affect the physicochemical properties of plant-based foods. Increasing the protein content of plant protein ingredients enhances their water and oil holding capacity and foaming stability. Industrially produced plant proteins often have lower solubility and worse functionality than laboratory-produced ones due to protein denaturation and aggregation during commercial isolation processes. To better predict the functional performance of plant proteins, it would be useful to use computer modeling approaches, such as quantitative structural activity relationships (QSAR).
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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.