ReviewMolecules (Basel, Switzerland)2022
The Current Situation of Pea Protein and Its Application in the Food Industry.
Review in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 98 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
98 citing papers in PubMed.
- Trial
- Discovery and molecular insights of a novel pea-derived antioxidant peptide: From quantum chemical insights to oxidative stability of walnut oil.Food chemistry: X · 2026Article
- Effect of High-Pressure Processing on the Physicochemical and Emulsifying Properties of Pea Protein Isolate.Foods (Basel, Switzerland) · 2026Article
- A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives.Food science & nutrition · 2026Review
- Role of Non-Thermal Processing Technologies in Modulating Protein Allergenicity in Legumes.Food science & nutrition · 2026Review
- Nutritional and Functional Potential of Rapeseed and Canola Proteins: Advances in Protein Extraction, Phenolic Removal, and Food Applications.Comprehensive reviews in food science and food safety · 2026Review
- Nutritional and Functional Fortification of Cultivated Meat: A Scoping Review.Foods (Basel, Switzerland) · 2026Review
- Drying-Induced Structural and Oxidative Transformations in Sustainable Proteins: Impact on Physicochemical Properties and Flavor-Binding Functionality.Foods (Basel, Switzerland) · 2026Review
- Use of different protein and antioxidant sources in couscous production to improve chemical and functional properties.Food science and technology international = Ciencia y tecnologia de los alimentos internacional · 2026Article
- Pea Protein and Maltodextrin-Based Encapsulation of Anthocyanins From Black Rice Bran: Characterization, Storage Stability, and In Vitro Anthocyanin Release.Journal of food science · 2026Article
- Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High-Pressure Homogenization Treatments.Food science & nutrition · 2026Article
- Effect of extrusion parameters and feed composition on physical characteristics, aroma profile and acrylamide content in pea protein-enriched corn extrudates.Food chemistry: X · 2026Article
- Conformational and Physicochemical Properties ofFood science & nutrition · 2026Article
- Integrated Enzymatic Membrane Reactor (EMR) for Continuous Production of Antidiabetic, Antihypertensive, and Antioxidant Peptides from Jack Bean.Foods (Basel, Switzerland) · 2026Article
- Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer.Journal of the science of food and agriculture · 2026Article
- Aroma, Flavor, and Textural Drivers of Acceptance in Unflavored Pea Protein Isolates.Journal of food science · 2026Article
- Comparing Proton Transfer Reaction (PTR) and Adduct Ionization Mechanism (AIM) for the Study of Volatile Organic Compounds.Molecules (Basel, Switzerland) · 2026Article
- Plant-Based Protein Bioinks with Transglutaminase Crosslinking: 3D Printability and Molecular Insights from NMR and Synchrotron-FTIR.Foods (Basel, Switzerland) · 2026Article
- Effect of Xanthan, Guar, and Carrageenan Gums on the Physicochemical Properties of Hypoallergenic Pea Protein-Based Dysphagia-Friendly Matrices.Foods (Basel, Switzerland) · 2026Article
- The Role of Ohmic Heating in Tailoring Pea Protein Functionality.Gels (Basel, Switzerland) · 2026Article
38 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
Abstract
Pea (
Indexed as
Identifiers
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.