ReviewFoods (Basel, Switzerland)2023
Extraction, Composition, Functionality, and Utilization of Brewer's Spent Grain Protein in Food Formulations.
Review 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.
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
19 citing papers in PubMed, 75 citations in OpenAlex.
- Fermentation-driven valorization of cereal by-products: Mechanisms, functional applications, and emerging AI-assisted approaches.Food chemistry: X · 2026Review
- Towards Sustainable Recovery of Phenolics, Proteins, and Arabinoxylans from Brewer's Spent Grain Through Deep Eutectic Solvents: Extraction Strategies, Structure-Function Relationships, and Food Biorefinery Perspective.Foods (Basel, Switzerland) · 2026Review
- From Brewing By-Products to Next-Generation Food Ingredients: Processing, Functionality, Safety, and Industrial Translation.Foods (Basel, Switzerland) · 2026Review
- Brewer's Spent Grain as a Source of Proteins and Valuable Polysaccharides.Foods (Basel, Switzerland) · 2026Article
- Turning Disposed into Disposable-Development of Single-Use Products from Underutilized Brewery Wastes.Foods (Basel, Switzerland) · 2026Article
- Valorization of Plant-Based Food By-Products Through Green Extraction of Bioactive Compounds for Functional Food.Molecules (Basel, Switzerland) · 2026Review
- Review
- Influence of oven-drying pre-treatment on the metabolic profile of extracts from brewer's spent grains.Frontiers in nutrition · 2026Article
- Extraction Techniques for Brewer's Spent Grain Protein: A Comparative Review of Efficiency, Purity, and Functionality.Foods (Basel, Switzerland) · 2025Review
- The Silent Revolution of Brewer's Spent Grain: Meat/Food Innovations Through Circularity, Resource Recovery, and Nutritional Synergy-A Review.Foods (Basel, Switzerland) · 2025Review
- Impact of Wet Brewer's Grain Supplementation in Bovine Dietary on Fatty Acids Profile, Vitamin E and Sensory Properties of Fresh Cheese.Food science of animal resources · 2025Article
- Brewer's spent grain: Unveiling innovative applications in the food and packaging industry.Comprehensive reviews in food science and food safety · 2025Review
- Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions.Food chemistry: X · 2025Article
- The challenges of co-extraction of animal and plant proteins from transgenic plants for use in food and feed.Frontiers in plant science · 2025Review
- From Beer to Cheese: Characterization of Caseinolytic and Milk-Clotting Activities of Proteases Derived from Brewer's Spent Grain (BSG).Foods (Basel, Switzerland) · 2024Article
- Non-Conventional Brewers' Spent Grains, an Alternative Raw Material in Bread-Making.Foods (Basel, Switzerland) · 2024Article
- Applying Subcritical Water Extraction to Obtain Bioactive Compounds and Cellulose Fibers from Brewer Spent Grains.Molecules (Basel, Switzerland) · 2024Article
- Effects of Alkaline Extraction pH on Amino Acid Compositions, Protein Secondary Structures, Thermal Stability, and Functionalities of Brewer's Spent Grain Proteins.International journal of molecular sciences · 2024Article
- Study of Brewer's Spent Grain Environmentally Friendly Processing Ways.Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
In recent years, brewer's spent grain (BSG) has gained attention as a plant-based protein source because it occurs in large quantities as a by-product of beer brewing. BSG can contribute to future food requirements and support the development of a circular economy. In light of the dynamic developments in this area, this review aims to understand the proteins present in BSG, and the effect of extraction techniques and conditions on the composition, physicochemical, and techno-functional properties of the obtained protein extracts. The water-insoluble hordeins and glutelins form the major protein fractions in BSG. Depending on the beer brewing process, the extraction technique, and conditions, the BSG protein isolates predominantly contain B, C, and ϒ hordeins, and exhibit a broad molecular weight distribution ranging between <5 kDa and >250 kDa. While the BSG isolates obtained through chemical extraction methods seem promising to obtain gelled food products, physical and enzymatic modifications of BSG proteins through ultrasound and proteolytic hydrolysis offer an effective way to produce soluble and functional protein isolates with good emulsifying and foaming capabilities. Specifically tailored protein extracts to suit different applications can thus be obtained from BSG, highlighting that it is a highly valuable protein source.
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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.