ArticleCurrent research in food science2024
Enhancing pea protein isolate functionality: A comparative study of high-pressure homogenization, ultrasonic treatment, and combined processing techniques.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- 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
- Plant-protein non-dairy creamers: A comprehensive review of structural modifications and processing innovations for improved performance.Food chemistry: X · 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 Ultrasound on Extraction Efficiency and Functional Properties of Acacia Seeds Protein Concentrates.Journal of food science · 2025Article
- Non-Thermal Food Processing for Plant Protein Allergenicity Reduction: A Systematic Review.Food science & nutrition · 2025Review
- Techno-functionality of pea protein isolate: Influence of ultrasound and high-pressure homogenization modification methods.Ultrasonics sonochemistry · 2025Article
- Modulating the Structural, Thermal and Techno-Functional Properties of Sesame Protein Isolate Using Nonthermal Techniques.Food science & nutrition · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pea protein has attracted widespread attention due to its high nutritional value, low allergenicity, non-GMO status, and broad availability. However, compared to animal proteins, pea protein has inferior functional properties, which limits its application in the food industry. This study used pea protein isolate (PPI) as the main raw material and investigated the effects of high-pressure homogenization (HPH), ultrasonic treatment (US), and the combination of the two in different orders on the structure and function of PPI. The results showed that HPH or US promoted the transformation of PPI insoluble suspension into a uniform protein dispersion, significantly reducing particle size, unfolding the spatial structure, exposing more amino acid residues. These structural changes resulted in a substantial increase in the solubility, foaming capacity and emulsifying activity of PPI. Moreover, the combined treatments further impacted the properties of PPI, largely depending on the order of the processing steps; the combination of HPH-US exhibited the best functional characteristics.
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Registered trials
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