ReviewFood science and biotechnology2025
Modification of plant proteins as alternatives to animal proteins: a review.
Review in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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.
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.
Who cites it
7 citing papers in PubMed.
- Plant-protein non-dairy creamers: A comprehensive review of structural modifications and processing innovations for improved performance.Food chemistry: X · 2026Review
- Effect of high hydrostatic pressure onFrontiers in nutrition · 2026Article
- Unlocking the future of food with the new paradigm of plant-based proteins.Frontiers in nutrition · 2026Review
- Functional Properties Modulation of Soybean, Adzuki Bean, Mung Bean, and Peanut Proteins Through Alkaline Extraction pH.Food science & nutrition · 2025Article
- Effects of High-Pressure, Sous-Vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-Enhanced Restructured Pork.Food science of animal resources · 2025Article
- Edible Insects as Future Proteins: Nutritional Value, Functional Properties, Bioactivities, and Safety Perspectives.Nutrients · 2025Review
- Optimization of Black Garlic Protein Extraction Process and Exploration of Its Properties and Functions with Enzymatic Hydrolysis Products.Molecules (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plant-based proteins have gained significant attention as alternatives to animal proteins due to health benefits and environmental sustainability. In response, various plant-based products have been developed. Proteins are crucial not only for nutrition but also for their technical functional properties in food processing, such as stabilization, emulsification, foaming, and gelling. These functional properties depend on protein structure, composition, and interactions with other food components. To enhance these properties, extensive research has focused on modifying plant protein structures through physical, chemical, and enzymatic methods. This review covers the mechanisms of protein modification by different processing methods and suggests the possibility of new synergistic effects through sequential double or triple modification techniques. These advances aim to improve the technological performance of plant proteins in various food applications as alternatives of animal proteins.
Indexed as
Identifiers
What OpenQuestion holds
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.