ReviewFoods (Basel, Switzerland)2022
Applications of Plant Protein in the Dairy Industry.
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 6 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
6 citing papers in PubMed.
- A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives.Food science & nutrition · 2026Review
- Dual-Protein Systems in Foods: Structure-Function Relationships, Nutritional Impacts, and Applications.Journal of food science · 2026Review
- Consumer Acceptance and Perceived Sensory Characteristics of Commercial Vegan Mayonnaise.Foods (Basel, Switzerland) · 2025Article
- The Impact of the Lactation Period Gut Microbiota of Two Different Beef Cattle Breeds on Spring-Born Calves.Animals : an open access journal from MDPI · 2025Article
- Comprehensive Study of Total Nitrogen Content and Microfluidic Profiles in Additive-Enriched Plant-Based Drinks.Foods (Basel, Switzerland) · 2024Article
- Physicochemical Properties of Yanggaeng with Added Tempeh Powder.Preventive nutrition and food science · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In recent years, a variety of double protein dairy products have appeared on the market. It is a dairy product made by replacing parts of animal protein with plant protein and then using certain production methods. For some countries with limited milk resources, insufficient protein intake and low income, double protein dairy products have a bright future. More and more studies have found that double protein dairy products have combined effects which can alleviate the relatively poor functional properties of plant protein, including solubility, foaming, emulsifying and gelling. In addition, the taste of plant protein has been improved. This review focuses on the current state of research on double protein dairy products. It covers some salient features in the science and technology of plant proteins and suggests strategies for improving their use in various food applications. At the same time, it is expected that the fermentation methods used for those traditional dairy products as well as other processing technologies could be applied to produce novelty foods based on plant proteins.
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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.