Evidence map›Paper›PMID 40361716›Full record

ArticleFoods (Basel, Switzerland)2025

Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties.

Fatma Dadi, Ahmed Taha, Lucas Sales Queiroz, Naaman Francisco Nogueira Silva, Ipek Altay, Yuri Kominami, Rodolphe Marie, Aberham Hailu Feyissa, Jens J Sloth, Heidi Olander Petersen and 3 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

13 authors.

Fatma DadiDepartment for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Ahmed TahaDepartment of Food Sciences, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt.ORCID 0000-0002-2239-291X
Lucas Sales QueirozResearch Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.ORCID 0000-0002-1436-5153
Naaman Francisco Nogueira SilvaCentro de Ciências da Natureza, Universidade Federal de Sao Carlos (UFSCar), Buri 18245-000, Sao Paulo, Brazil.
Ipek AltayResearch Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.ORCID 0000-0003-4447-7479
Yuri KominamiGraduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo 1138657, Japan.
Rodolphe MarieDepartment of Health Technology, Technical University of Denmark, Ørstedsplads, 2800 Kongens Lyngby, Denmark.
Aberham Hailu FeyissaResearch Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.ORCID 0000-0003-4278-2023
Jens J SlothResearch Group for Analytical Food Chemistry, National Food Institute, Henrik Dams Alle B201, 2800 KGS Lyngby, Denmark.ORCID 0000-0002-3636-8769
Heidi Olander PetersenResearch Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
Mauro GrandiHiWeiss S.r.l., Via A. Volta 13/A, NOI Techpark, 39100 Bozen, Italy.
Giorgia SpignoDepartment for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.ORCID 0000-0003-1636-6851
Federico CasanovaResearch Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.ORCID 0000-0001-7418-3223

Funding

European Union's Horizon 2020 research and innovation program 101000622, RADIANT project
6 · The paper itself

Abstract

This study investigated the extraction and colloidal properties of pea protein isolates (PPIs) from four pea cultivars produced in a southern region in Italy. The control PPIs (C-PPIs) were obtained via an alkaline extraction and isoelectric precipitation method and then subjected to ultrasound treatment (US) to yield US-PPIs. The effects of cultivars and sonication on the physicochemical characteristics and emulsifying property of the PPIs were studied. Fourier-transform infrared (FTIR) spectroscopy, colorimetric measurement, dynamic light scattering (DLS), and confocal laser scanning microscopy (CLSM) were applied to characterize the samples. DLS results showed that C-PPIs displayed smaller particle sizes (8.86-15.9 µm) in comparison to US-PPIs (15.8-66.5 µm). DSC data showed that US-PPIs had improved thermal stability compared to control PPIs. FTIR analysis detected differences in the protein secondary structure of the various cultivars and between the native and US-PPIs. Emulsion stability studies indicated that emulsions stabilized with C-PPIs exhibited lower droplet sizes, implying improved stability in comparison to emulsions stabilized with US-PPIs. In conclusion, PPIs can be successfully extracted from different cultivars and applied as a natural emulsifier.

Indexed as

emulsionsFTIRpea proteinphysicochemical propertiesultrasound

Identifiers

PMID40361716
PMCPMC12071449

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Registered trials

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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.