ArticlePolymers2024
Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels.
Article in Polymers, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 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
5 citing papers in PubMed.
- Physicochemical and Structural Characterization of Composite Gels of Commercial Hemp Seed Protein Concentrate and Hemp Seed Protein Hydrolysate.Gels (Basel, Switzerland) · 2026Article
- Preparation and Characterization of Casein-Soy Protein Hybrid Gels Cross-Linked by Transglutaminase.Gels (Basel, Switzerland) · 2026Article
- Ultrasound-TreatedGels (Basel, Switzerland) · 2026Article
- Synergistic effects of ultrasonication and alkaline treatment on curcumin-induced cross-linking and gelation of casein-soy protein isolate hybrids.Ultrasonics sonochemistry · 2025Article
- Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Hemp seed protein isolates (HPI) were used to produce a gel through probiotic fermentation. This study assessed how fermentation time (ranging from 0 to 16 h) affected the physicochemical properties of the HPI gel. The results indicated that gel formation began after 8 h of fermentation, as demonstrated by a pH decrease, an increase in particle size, and the development of aggregation observed through fluorescence and scanning electron microscopy. The gel produced after 16 h of fermentation showed the highest viscosity, storage modulus, and gel strength, attributed to stronger molecular interactions, including non-covalent and covalent crosslinking. However, the gel produced after 12 h of fermentation showed the highest water-holding capacity, and extending the fermentation beyond 12 h caused a decrease in water-holding capacity. Additionally, the subunits tended to form polymers after fermentation, suggesting that gel formation was influenced by both acidification and specific covalent crosslinking. These findings propose that HPI could serve as a viable alternative for developing plant-based gel products.
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Registered trials
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