ReviewCurrent research in food science2023
Modifying quinoa protein for enhanced functional properties and digestibility: A review.
Review 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 10 papers.
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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.
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Who cites it
10 citing papers in PubMed.
- Controlled Enzymatic Hydrolysis as a Strategy to Enhance Functional and Bioactive Potential of Quinoa Protein.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Enhancing the techno-functional properties of Quinoa protein isolate through cold plasma treatment: a comprehensive study on pH effects.Scientific reports · 2026Article
- Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins.Food science and biotechnology · 2025Article
- Nutritional and Organoleptic Characterization of Two Quinoa (Foods (Basel, Switzerland) · 2025Article
- Quinoa Polysaccharides: Extraction, Purification, Structure, Functional Properties, and Applications in Food Science and Health.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Review
- Article
- Recovery and characterisation of quinoa protein via neutral to alkaline extraction: protein profiles and heat-induced aggregation behaviour.Current research in food science · 2025Article
- Integrated multispectral imaging, germination phenotype, and transcriptomic analysis provide insights into seed vigor responsive mechanisms in quinoa under artificial accelerated aging.Frontiers in plant science · 2024Article
- Review
- An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product.Gels (Basel, Switzerland) · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Quinoa (Chenopodium quinoa Willd.) is a pseudocereal plant that originally came from South America. The trend of consuming quinoa is propelled by its well‒balanced amino acid profile compared to that of other plants. In addition, its gluten‒free nature makes quinoa a promising diet option for celiac disease patients. Protein accounts for approximately 17% of the quinoa seed composition and quinoa protein possesses excellent quality. Quinoa protein is mainly composed of 11S globulins (37%) and 2S albumins (35%), both of which are stabilized by disulfide bonds. To date, the alkaline extraction method is the most commonly used method to extract quinoa protein. The functional properties and digestibility of quinoa protein can be improved with the help of various modification methods, and as a result, the application of quinoa protein will be extended. In this review, the extraction method, modification of functional properties and digestibility of quinoa protein are thoroughly discussed, providing insights into the application of quinoa protein in plant‒based foods.
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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.