Evidence map›Paper›PMID 39872822›Full record

ReviewFood chemistry: X2025

Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies.

Yuanyuan Wei, Delu Ning, Liping Sun, Ying Gu, Yongliang Zhuang, Yangyue Ding, Xuejing Fan

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review 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.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Yuanyuan WeiFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.
Delu NingYunnan Academy of Forestry and Grassland Sciences, Kunming 650201, China.
Liping SunFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.
Ying GuFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.
Yongliang ZhuangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.
Yangyue DingFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.
Xuejing FanFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Legume proteins have recently gained significant interest in the food industry for their eco-friendliness and nutritional qualities. Research shows that the replacement of specific animal protein sources with legume proteins presents sustainability and economic benefit. Nonetheless, legume proteins frequently exhibit inferior functional properties and palatability compared to animal proteins. Various non-thermal technologies, including high hydrostatic pressure, ultrasound, cold plasma, pulsed electric field, and dynamic high-pressure microjet, had been investigated to enhance the functional properties of legume proteins without loss of nutritional and sensory properties. Although these technologies show potential, no systematic study has been conducted to summarize and compare their effects on different legume proteins. This review aims to fill this gap by addressing the most promising approaches of non-thermal technologies for the modification of functional properties of legume proteins. New insights are discussed, elaborating the effect of non-thermal technologies on the structural and functional behavior of proteins.

Indexed as

Emulsifying propertiesFoaming propertiesLegume proteinsNon-thermal technologiesSolubility

Identifiers

PMID39872822
PMCPMC11770516

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
Read underepoch 390

Registered trials

None linked

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.