ArticleCurrent research in food science2024
Nutritional properties of common bean protein concentrate compared to commercial legume ingredients for the plant-based market.
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, 1 of them a synthesis that pooled it.
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The trial behind it
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Who cites it
18 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Methodological Modifications of the INFOGEST 2.0 Protocol in Plant-Based Food Studies: A Systematic Review.Journal of food science · 2026Pooled it
- Industrial Peanut Oil-Cake as a Base Material for the Construction of Nanocapsules Loaded With Oregano Essential Oil for Food Delivery Applications.Journal of food science · 2026Article
- Nutritional and Techno-Functional Evaluation of Faba Bean (Foods (Basel, Switzerland) · 2026Article
- The ALLPreT panel of legume allergen preparations: characterization of optimized protein extracts for allergen composition, IgE-binding and IgE-crosslinking properties.Frontiers in allergy · 2026Article
- Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook.Comprehensive reviews in food science and food safety · 2025Review
- Impact of Whole Cereal-Pulse Flours on the Functionality and Antioxidant Properties of Gluten-Free Extruded Flours.Foods (Basel, Switzerland) · 2025Article
- The Influence of the Nutritional and Mineral Composition of Vegetable Protein Concentrates on Their Functional Properties.Foods (Basel, Switzerland) · 2025Article
- Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions.Food chemistry: X · 2025Article
- Integrating functional and techno-economic analyses to optimize black bean protein extraction: a holistic framework for process development.Current research in food science · 2025Article
- Industrial-scale fractionation of fava bean, chickpea, and red lentil: A comparative analysis of composition, antinutrients, nutrition, structure, and functionality.Current research in food science · 2025Article
- Implications ofCurrent research in food science · 2025Article
- Optimization of Fermentation Process ofFoods (Basel, Switzerland) · 2024Article
- Effects of mono- and dual-frequency ultrasounds on structure and physicochemical properties of faba bean proteins.Ultrasonics sonochemistry · 2024Article
- Commercial Production of Highly Rehydrated Soy Protein Powder by the Treatment of Soy Lecithin Modification Combined with Alcalase Hydrolysis.Foods (Basel, Switzerland) · 2024Article
- Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates.Food chemistry: X · 2024Article
- Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction.Current research in food science · 2024Article
- Nutritional properties of common bean protein concentrate compared to commercial legume ingredients for the plant-based market.Current research in food science · 2024Article
- Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality.Gels (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
There is an enormous demand to develop new sources of proteins, mainly to supply the growing plant-based food market worldwide, with the push for more sustainable and healthier products. The objective of this study was to evaluate the composition and the nutritional properties of commercial soybean, pea, and fava bean protein ingredients and compare them with an in-house ingredient (flour and protein concentrate), obtained from the main Brazilian cultivar of common bean (
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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.