ArticleFoods (Basel, Switzerland)2023
Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders.
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 16 papers.
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Who cites it
16 citing papers in PubMed.
- Advances in Solid-State Fermentation Technology for Oilseed Meal: Strain Selection, Fermentation Strategies, and High-Value Applications.Foods (Basel, Switzerland) · 2026Review
- Infrared drying characteristics of locust (Journal of food science and technology · 2026Article
- Consumer Rejection Threshold of Mung Bean Protein Hydrolysate: Unsweetened and Sweetened Brewed Teas as Test Models.Foods (Basel, Switzerland) · 2026Article
- Upcycling Brewer's Spent Grain and Barley Rootlets by Partial Substitution of Pea Protein Isolate in Extruded High Moisture Meat Analogues.Foods (Basel, Switzerland) · 2026Article
- Commercial pea protein ingredients: a multiscale investigation of high-pressure homogenized emulsification and relation with physicochemical and interfacial properties.Food chemistry: X · 2026Article
- Impacts of Single and Sequential Enzymatic Extraction on the Functional Properties of Khao Dawk Mali 105 Rice Bran Proteins at Two Maturity Stages.Foods (Basel, Switzerland) · 2026Article
- High-Temperature Gelation and Structural Characterisation of Commercial Yellow Pea, Faba Bean, and Mungbean Protein-Starch Systems.Gels (Basel, Switzerland) · 2026Article
- Plant Proteins as Alternative Natural Emulsifiers in Food Emulsions.Foods (Basel, Switzerland) · 2025Article
- Development of a Complex Biologically Active Supplement for Immunomodulation.Foods (Basel, Switzerland) · 2025Article
- Rapeseed Protein Isolate as a Sustainable Alternative to Soy Protein: A Case Study on Chicken Pâtés.Foods (Basel, Switzerland) · 2025Article
- Cultivar selection and processing methods are crucial tools for tailoring the physico-chemical properties and functionality of pea (Current research in food science · 2025Article
- Opportunities and challenges of plant proteins as functional ingredients for food production.Proceedings of the National Academy of Sciences of the United States of America · 2024Article
- Article
- Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile.Foods (Basel, Switzerland) · 2024Article
- Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use.Foods (Basel, Switzerland) · 2024Article
- Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction.Current research in food science · 2024Article
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Authors and funding
7 authors.
Funding
Abstract
Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different batches, and assessed their techno-functional and sensory properties. Many powders had yellow, red, and brown color tones, but that of fava bean was the lightest. The native pH ranged from 6.0 to 7.7. The water solubility index was 28% on average, but after heat treatment the solubility typically increased. Soy isolate had by far the best water-holding capacity of 6.3 g (H
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