ReviewFrontiers in nutrition2022
Influence of Emerging Technologies on the Utilization of Plant Proteins.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 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
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.
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Who cites it
13 citing papers in PubMed.
- The Influence of the Ball Milling Process on the Structure and Functional Properties of Walnut Meal.Foods (Basel, Switzerland) · 2026Article
- Rethinking Plant Proteins: Innovations in Nutrition, Processing, and Food Development.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Systematic Review and Meta-Analysis of Quality Claims Associated with Fresh Pet Food: Evaluating Scientific Evidence for Additives, Ingredient Quality, and Effects of Processing in Pet Nutrition.Animals : an open access journal from MDPI · 2025Review
- The Role of Nonconventional Technologies in the Extraction Enhancement and Technofunctionality of Alternative Proteins from Sustainable Sources.Foods (Basel, Switzerland) · 2025Review
- Traditional and Emerging Physical Processing Technologies: Applications and Challenges in Allergen Control of Animal and Plant Proteins.Comprehensive reviews in food science and food safety · 2025Review
- Identification of significant genome-wide associations and QTL underlying variation in seed protein composition in pea (Pisum sativum L.).The plant genome · 2025Article
- Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins.Gels (Basel, Switzerland) · 2025Article
- Effect of sonoprocessing on the quality of plant-based analog foods: Compatibility to sustainable development goals, drawbacks and limitations.Ultrasonics sonochemistry · 2024Review
- Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments.Foods (Basel, Switzerland) · 2024Article
- Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing.Foods (Basel, Switzerland) · 2024Article
- Plant-based foods as meat and fat substitutes.Food science & nutrition · 2023Review
- Sustainable plant-based ingredients as wheat flour substitutes in bread making.NPJ science of food · 2022Review
- Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective.Frontiers in plant science · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Protein from plant sources is claimed alternatives to animal sources in the human diet. Suitable protein sources need high protein digestibility and amino acid bioavailability. In terms of protein functionality and food applications, they also need high-quality attributes, such as solubility, gelling, water- and oil-holding capacities, emulsifying, and foaming. Thermal processing can improve the nutritional quality of plants with some disadvantages, like reducing the assimilation of micronutrients (vitamins and minerals). Emerging technologies-such as ultrasound, high-pressure, ohmic heating, microwave, pulsed electric field, cold plasma, and enzymatic processes-can overcome those disadvantages. Recent studies demonstrate their enormous potential to improve protein techno-functional properties, protein quality, and decrease protein allergenicity. However, the literature lacks a broader evaluation, including protein digestibility, industrial-scale optimization, and exploring applications to these alternative protein sources.
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Registered trials
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