ArticleCurrent research in food science2024
Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies.
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 18 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.
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
18 citing papers in PubMed.
- Testing Motivational Appeals to Promote Legume-Enriched Foods.Nutrients · 2026Trial
- Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non-Dairy Cream Cheese.Food science & nutrition · 2026Article
- Role of Non-Thermal Processing Technologies in Modulating Protein Allergenicity in Legumes.Food science & nutrition · 2026Review
- Dietary Sulfur Compounds and Halitosis: Bridging Food Science, Microbial Metabolism, and Oral Health: A Comprehensive Review.Molecular nutrition & food research · 2026Review
- A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives.Food science & nutrition · 2026Review
- Effect of the Replacement of Corn (Life (Basel, Switzerland) · 2026Article
- Rethinking Sustainability in Plant-Based Proteins: A Systems Perspective from Crop to Consumer.Foods (Basel, Switzerland) · 2026Review
- Microalgae as Novel Food Resources: Technological Breakthroughs, Application Bottlenecks, and Future Pathways.Foods (Basel, Switzerland) · 2026Review
- Multi-objective optimization of national dietary guidelines: balancing nutrition, environment, and economy.Frontiers in nutrition · 2026Article
- Article
- Health-Promoting Potential of the Mediterranean Diet and Challenges for Its Application in Aging Populations.Nutrients · 2025Review
- Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges.Foods (Basel, Switzerland) · 2025Review
- Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications.Foods (Basel, Switzerland) · 2025Article
- Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins.Foods (Basel, Switzerland) · 2025Article
- Isolated White Lupin Proteins Beneficially Modulate the Intestinal Microbiota Composition in Rats.Nutrients · 2025Article
- Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients.Foods (Basel, Switzerland) · 2025Review
- Disclosing the effects of pea-derived proteins on the human gut microbiota.Microbiome research reports · 2025Article
- Safety evaluation ofFrontiers in microbiology · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Since animal proteins may pose a threat to the global environment and human health, the development of alternative proteins has become an inevitable trend in the future. Legumes are considered to be one of the most promising sources of sustainable alternative animal proteins. Legume proteins are considered to exhibit excellent processing properties, including emulsification, gelation, and foaming, which have led to their widespread use in the food industry. Moreover, legume proteins are not only taken as substitutes for meat proteins, they also play an essential role in novel plant-based foods (meat, dairy, fermented food, and fat). However, there are few comprehensive overview studies on the application of legume proteins in plant-based foods. Therefore, this review provides a general overview of the main sources, functional properties, and applications in plant-based foods of legume proteins. In addition, challenges to the application of legume proteins in plant-based foods and specific strategies to address these challenges are presented. The review may provide some references for the further application of legume proteins in novel 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.