ArticleFood chemistry: X2024
Tilapia-soybean protein co-precipitates: Focus on physicochemical properties, nutritional quality, and proteomics profile.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 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.
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Who cites it
6 citing papers in PubMed, 8 citations in OpenAlex.
- Dual-Protein Systems in Foods: Structure-Function Relationships, Nutritional Impacts, and Applications.Journal of food science · 2026Review
- Comparative Analysis of Structural Characterisation and Gel Properties of Blended/Co-Precipitated Soy-Pea Dual-Protein.Foods (Basel, Switzerland) · 2025Article
- Green development of whey protein-based complex system for the intestinal delivery of curcumin: Focus on formation mechanism, stability, andFood chemistry: X · 2025Article
- Preparation, structural characterization, and functional properties of a tilapia-soybean dual proteins: Effects of different complexation modes.Current research in food science · 2025Article
- pH-induced interface protein structure changes to adjust the stability of tilapia protein isolate emulsion prepared by high-pressure homogenization.Food chemistry: X · 2024Article
- Synergistic effect in the co-extraction ofFrontiers in nutrition · 2024Article
Corrections and comments
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Authors and funding
5 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The development of binary protein systems featuring superior nutritional properties and applied range is an interesting and challenging task in the food industry. In this study, the tilapia-soybean protein co-precipitates (TSPCs) with different mass ratios of tilapia meat and soybean meal were constructed. Results of physicochemical properties showed that the highest solubility and thermal stability values of TSPCs were 81.90 % and 90.30 °C, respectively. TSPCs have the full complement of amino acids and enhanced nutritional quality compared to tilapia protein isolate (TPI) and soybean protein isolate (SPI). TSPC
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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.