ReviewFood science & nutrition2025
Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review.
Review in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 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.
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.
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Who cites it
4 citing papers in PubMed.
- Role of Non-Thermal Processing Technologies in Modulating Protein Allergenicity in Legumes.Food science & nutrition · 2026Review
- Effect of high hydrostatic pressure onFrontiers in nutrition · 2026Article
- Sustainable nutrition systems with alternative proteins for low-impact food future.Frontiers in nutrition · 2026Review
- Plant-based diets for human health with implications for cardiometabolic health, gut microbiome, and nutritional adequacy.Frontiers in nutrition · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Novel food processing technologies, such as ohmic heating, ultrasonic heating, cold plasma, high-pressure processing (HPP), pulsed electric fields (PEFs), and enzymatic hydrolysis, have the ability to extend shelf life, improve quality, regulate the freshness of food products, and have diverse effects on food components, that is, protein, fat, and carbohydrates. Understanding the overall effects and mechanisms of these methods on food proteins from a multidimensional perspective is a core foundation for driving further innovations and advancements related to food protein modifications and their applications in the food industry. Therefore, this review aims to explore novel food processing technologies and their impacts on the particle size, structure, solubility, emulsion stability, foaming properties, and bioactivity of food protein, which affect the nutritional and functional properties of foods. Recent studies have shown that all these technologies have a significant effect on protein structure, solubility, functionality, and bioactivity. For instance, HPP primarily affects the particle size, secondary structure, and coagulation properties. PEF has been shown to enhance protein solubility and modify protein structure. Enzymatic hydrolysis breaks down proteins, improving their texture, proteolytic activity, degree of hydrolysis, and solubility. Processing-induced changes in protein properties significantly enhance the overall qualities of the final food products. While novel food processing methods show promise for enhancing food proteins, they also have several drawbacks. To reduce these negative effects, combining different processing techniques may offer a solution, and computer-based tools can help simulate, optimize, control, and validate these processes.
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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.