ArticleCurrent research in food science2023
High pressure homogenization to boost the technological functionality of native pea proteins.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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18 citing papers in PubMed, 48 citations in OpenAlex.
- Heat-induced structural and functional modification of peanut protein isolate for enhancing peanut butter quality and stability.Food chemistry: X · 2026Article
- Peroxyl radical-mediated oxidative crosslinking of faba and pea proteins: Differential aggregation behavior and implications for protein structuring.Food chemistry: X · 2026Article
- Combined Effect of High-Pressure Homogenization and pH on the Techno-Functional Properties of a Commercial Pea Protein Concentrate.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Microfluidization-Driven Structural Reorganization and Functional Improvements of Whole Chickpea Flour.Foods (Basel, Switzerland) · 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
- Rethinking Plant Proteins: Innovations in Nutrition, Processing, and Food Development.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults.Comprehensive reviews in food science and food safety · 2026Review
- Effect of pH shift and high pressure homogenization on the structure and techno-functional properties of protein extracts from substandard peas.Current research in food science · 2026Article
- An Exploratory Study on the Impact of MIPEF-Assisted Extraction on Recovery of Proteins, Pigments, and Polyphenols from Sub-Standard Pea Waste.Foods (Basel, Switzerland) · 2026Article
- Pea Protein Isolates: From Extraction to Functionality.Molecules (Basel, Switzerland) · 2025Review
- Proteins Extraction and Characterization in Spirulina Biomass: A Comparative Study of High-Pressure Homogenization and Alkaline Methods.Foods (Basel, Switzerland) · 2025Article
- Enhancement of Pea-Oat Composite Protein Gel Properties Through Ultrasound Treatment Affects Structural and Functional Characteristics.Foods (Basel, Switzerland) · 2025Article
- A review on sustainable non-thermal approaches for pea protein: Pre-treatment, extraction, modification, and applications.Food chemistry: X · 2025Article
- Ultrasound-Assisted Enzymatic Extraction ofFood science & nutrition · 2025Article
- Techno-functionality of pea protein isolate: Influence of ultrasound and high-pressure homogenization modification methods.Ultrasonics sonochemistry · 2025Article
- Peas (Molecules (Basel, Switzerland) · 2025Review
- Encapsulation and characterization of ω-3 medium- and long-chain triacylglycerols microencapsulated with different proteins as wall materials.Food chemistry: X · 2024Article
- High-Pressure Homogenization for Enhanced Bioactive Recovery from Tomato Processing By-Products and Improved Lycopene Bioaccessibility during In Vitro Digestion.Antioxidants (Basel, Switzerland) · 2023Article
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pea proteins are being increasingly used for the formulation of plant-based products, but their globular structure and the presence of aggregates can affect their technological properties. In this study, the effect of high pressure homogenization (HPH) at different intensities (60 and 100 MPa) was investigated as a pre-treatment to modulate the techno-functional properties of a pea protein isolate (IP) extracted through an alkaline extraction/isoelectric precipitation process. SDS-PAGE, circular dichroism, thermal properties, total free sulfhydryl groups, antioxidant capacity and reducing properties were evaluated along with technological indices as solubility, WHC and OHC, interfacial tension and emulsifying capacity. HPH treatments were able to unfold and modify proteins structure, leading also to a change of the relative abundance of pea protein globulins (SDS-PAGE) and of the vicilin to legumin ratio. Solubility, WHC and OHC were improved, while interfacial tension and emulsifying capacity were weakly affected. However, an enhanced physical stability over time of the emulsions prepared with the 60 MPa-treated protein was found, likely as an effect of the decreased ratio between vicilin and legumin after treatment. Results of this study will contribute to deepen the effect of the HPH technology used as pre-treatment, adding useful results and expanding knowledge about the structure and techno-functional properties of native and modified pea proteins.
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