ArticleFoods (Basel, Switzerland)2023
Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 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.
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Who cites it
19 citing papers in PubMed, 107 citations in OpenAlex.
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- Influence of pH and Heat Treatment on the Physicochemical, Interfacial, and Emulsifying Properties of Hemp Seed Protein Dispersions.Foods (Basel, Switzerland) · 2026Article
- Effects of Starter Concentration and Fermentation Time on Microbiological, Physicochemical, Nutritional, and Sensory Properties of Young Coconut Drink-Based Yogurt.International journal of food science · 2026Article
- Compositional and microstructural changes in faba bean (Current research in food science · 2026Article
- Plant Proteins as Alternative Natural Emulsifiers in Food Emulsions.Foods (Basel, Switzerland) · 2025Article
- Characterization of main protein fraction from red pepper seeds: antioxidant capacity, physicochemical and functional properties, and enzymatic hydrolysis for peptides generation.Food chemistry: X · 2025Article
- Comparative Analysis of Structural Characterisation and Gel Properties of Blended/Co-Precipitated Soy-Pea Dual-Protein.Foods (Basel, Switzerland) · 2025Article
- Ultrasonic-Assisted Fabrication and Stability Evaluation of Pepper Seed Protein Nanoemulsions.Foods (Basel, Switzerland) · 2025Article
- Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate.Foods (Basel, Switzerland) · 2025Article
- Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation.Foods (Basel, Switzerland) · 2025Review
- Impact of pH on the Physicochemical, Structural, and Techno-Functional Properties of Sesame Protein Isolate.Food science & nutrition · 2025Article
- Probiotic Milk Enriched with Protein Isolates: Physicochemical, Organoleptic, and Microbiological Properties.Foods (Basel, Switzerland) · 2024Article
- Investigating the impact of ultrasound-assisted treatment on the crafting of mulberry leaf protein and whey isolate complex: A comprehensive analysis of structure and functionality.Ultrasonics sonochemistry · 2024Article
- Ultrasonication-Assisted Green Synthesis and Physicochemical and Cytotoxic Activity Characterization of Protein-Based Nanoparticles fromNanomaterials (Basel, Switzerland) · 2024Article
- Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients.Gels (Basel, Switzerland) · 2024Article
- Supercritical COFoods (Basel, Switzerland) · 2024Article
- Study of the Technological Properties ofFoods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
Abstract
Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due to their suitable functionality and nutritional value. This study was designed to compare the structural and functional responses of different plant protein isolates (soy, pea, lentil, and chickpea) with two commonly used dairy protein (whey protein isolates and sodium caseinate) under different pH treatments (pH 3.0, 5.0, 7.0, and 9.0). The results showed that pH had a different alteration on the structural, surface properties and functional properties of plant and dairy proteins. Plant protein generally possessed a darker color, lower solubility, emulsifying properties, and foaming capacity, whereas their foaming stability and water holding capacity were higher than those of dairy proteins. Soy protein isolates were characterized by its comparable proportion of β-turn and random coils, zeta-potential, emulsifying (30.37 m
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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.