ArticleFood chemistry: X2025
The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
2 citing papers in PubMed.
- Impact of Pea Protein-Pectin Emulsion Gels Containing Soybean Oil on the Whipping Performance of Non-Dairy Whipping Cream.Foods (Basel, Switzerland) · 2026Article
- Fabrication of stabilized pickering emulsions via crosslinking modified soy protein: focused on fat substitution strategies.NPJ science of food · 2026Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to substitute partially fat with pea protein isolate (PP)/rutin (Ru) complexes to produce a healthy and stable low-fat whipped cream. Ru enhanced the foam properties of PP. The Ru binding equivalent was the best at a mass ratio of PP/Ru of 64:4, the PP/Ru complexes particle size was the smallest. The synergistic adsorption of Ru reduced the interfacial tension of the complexes and accelerated their diffusion, permeation, and rearrangement at the air/water interface. The results of rheology and Lissajous plots suggested that PP/Ru complexes functioned as an interfacing stabilizer, enhanced the elastic strength of interface film, and improved the stability of foam. PP/Ru complexes as a fat substitute promoted the aggregation of fat globules and the formation of fat globule network structure. When the substitution rate is 10 %, the texture, stability, and microstructure of the sample are nearly identical to those of full-fat cream.
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Registered trials
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