ReviewBioelectricity2024
Pulsed Electric Fields Effects on Proteins: Extraction, Structural Modification, and Enhancing Enzymatic Activity.
Review in Bioelectricity, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
9 citing papers in PubMed.
- Optimization of pulsed electric field pretreatment followed by cellulase hydrolysis for enhanced protein recovery and antioxidant activity from brown seaweed (Undaria pinnatifida).Bioresources and bioprocessing · 2026Article
- Impact of Novel and Emerging Nonthermal Technologies on the Functionality and Digestibility of Poultry-Derived Proteins.Foods (Basel, Switzerland) · 2026Review
- Pulsed Electric Field-Modified Hot-Pressed Peanut Meal Protein for Gel-like High Internal Phase Emulsions.Gels (Basel, Switzerland) · 2026Article
- A Comparative Evaluation of Current and Emerging Strategies for Almond Protein Extraction.Molecules (Basel, Switzerland) · 2026Review
- Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Permeability of Phospholipid Membranes to Divalent Cations: The Effect of Pulsed Electric Field.Molecules (Basel, Switzerland) · 2026Article
- The Role of Nonconventional Technologies in the Extraction Enhancement and Technofunctionality of Alternative Proteins from Sustainable Sources.Foods (Basel, Switzerland) · 2025Review
- Bioactive Food Proteins: Bridging Nutritional and Functional Benefits with Sustainable Protein Sources.Foods (Basel, Switzerland) · 2025Review
- Enhancement of cell disruption and selective recovery of intracellular components from selenium-enriched Konjac fly powder assisted by pulsed electric fields.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pulsed electric field (PEF) is an innovative physical method for food processing characterized by low energy consumption and short processing time. This technology represents a sustainable procedure to extend food shelf-life, enhance mass transfer, or modify food structure. The main mechanism of action of PEF for food processing is the increment of the permeability of the cell membranes by electroporation. However, it has also been shown that PEF may modify the technological and functional properties of proteins. Generating a high-intensity electric field necessitates the flow of an electric current that may have side effects such as electrochemical reactions and temperature increments due to the Joule effect that may affect food components such as proteins. This article presents a critical review of the knowledge on the extraction of proteins assisted by PEF and the impact of these treatments on protein composition, structure, and functionality. The required research for understanding what happens to a protein when it is under the action of a high-intensity electric field and to know if the mechanism of action of PEF on proteins is different from thermal or electrochemical effects is underlying.
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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.