ArticleCurrent research in food science2022
Particle filled protein-starch composites as the basis for plant-based meat analogues.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 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
7 citing papers in PubMed, 36 citations in OpenAlex.
- Heat-Induced Gelation of Legume Protein-Starch Systems: Mechanisms, Structure-Function Relationships and Food Application.Gels (Basel, Switzerland) · 2026Review
- Pea Starch and Pea Fiber-A Review of Functional Properties, Sensory Characteristics, and Value-Added Uses.Comprehensive reviews in food science and food safety · 2026Review
- Effects of Cassava and Modified Starch on the Structural and Functional Characteristics of Peanut Protein-Based Meat Analogs.Foods (Basel, Switzerland) · 2025Article
- Optimizing Young Jackfruit (International journal of food science · 2025Article
- Perforated imprinting on high moisture meat analogue confers long range mechanical anisotropy resembling meat cuts.NPJ science of food · 2024Article
- Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.Gels (Basel, Switzerland) · 2024Article
- Methodology and development of a high-protein plant-based cheese alternative.Current research in food science · 2023Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Rapid swelling, high amylopectin starches including Thermally Inhibited (TI), Chemically Modified (CM), and Granular Cold- Swelling (GCS) were assessed for their supporting matrix forming potential and properties. Starches displayed identical calorimetric profiles with no endothermic events, and completely amorphous structure as judged by powder X-ray diffraction. However, they each provided different textural attributes. The starches were combined with pea protein isolate at a total concentration of 47%w/w (d.b.) to create a proteinacious supporting matrix. The starch protein matrix was then tested in a non-cold-set dough state as well as in a cold-set state after storage for 24h at 5
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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.