ArticleFoods (Basel, Switzerland)2023
Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers.
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 8 papers.
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Who cites it
8 citing papers in PubMed, 29 citations in OpenAlex.
- Germinated Andean Lupin Whole Flour as a Partial Soy Protein Isolate Substitute for the Development of High-Moisture Extruded Meat Analogues: Chemometric Evaluation of Technological Properties and Nutritional and Functional Characterization.Foods (Basel, Switzerland) · 2026Article
- Unlocking the future of food with the new paradigm of plant-based proteins.Frontiers in nutrition · 2026Review
- Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate.Foods (Basel, Switzerland) · 2025Article
- Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis.Foods (Basel, Switzerland) · 2025Review
- Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions.Current research in food science · 2025Article
- Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities.Foods (Basel, Switzerland) · 2024Review
- Alternative proteins; A path to sustainable diets and environment.Current research in food science · 2024Article
- Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
There is currently a growing trend towards the consumption of vegetable protein, even if it shows some deficiencies in essential amino acids. It has been driven by consumer passion for health and wellness, environmental sustainability, animal welfare and the flexitarian lifestyle. However, the formulation of plant protein food analogues to meat products is complicated by the technological properties of isolated plant protein. One of the processes used to improve these properties is the texturisation of the protein by extrusion, as well as the use of other plant materials that can enrich the formulation. Therefore, the aim of this study was to evaluate the effect of pea protein (PP) enriched with lucerne (L), spinach (S) and Chlorella (C) in powdered and texturised forms on the physicochemical properties and extrusion parameters, and to evaluate its technological and sensory quality as a meat analogue in vegetal hamburgers. Texturisation reduced the number of soluble components released, thus reducing the molecular degradation in extruded material. The texturised samples were significantly (
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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.