ArticleFood chemistry: X2025
Effect of heat treatment on physicochemical, interfacial, and encapsulation properties of pea and soy protein-based emulsions and their spray-dried powders.
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 4 papers.
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Who cites it
4 citing papers in PubMed.
- Development of a Plant Bioactive-Rich Tahini-Based Powder Enriched with Pea Protein and Coconut Milk Powder: Antioxidant Properties, Nutritional Characterization, In Vitro INFOGEST Static Digestion.Foods (Basel, Switzerland) · 2026Article
- Drying-Induced Structural and Oxidative Transformations in Sustainable Proteins: Impact on Physicochemical Properties and Flavor-Binding Functionality.Foods (Basel, Switzerland) · 2026Review
- Mild thermal unfolding of pea protein enhances curcumin binding and interfacial properties of the resulting complexes.Food chemistry: X · 2026Article
- Ultrasound-mediated fabrication of chickpea protein nanoparticles for stabilizing Pickering emulsions.Ultrasonics sonochemistry · 2025Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plant proteins are promising alternatives to animal proteins but often show limited emulsion stability after heat treatment. This study evaluated the impact of mild (65 °C) and moderate (85 °C) heating on pea protein concentrate and soy protein isolate emulsions containing sunflower oil, followed by spray-drying. Moderate heating reduced particle size and enhanced zeta potential, protein solubility, and emulsion stability over mild heating. SPI-stabilized emulsions showed higher protein-fat interfacial adsorption and better encapsulation efficiency (94.38 % for S85 vs 82.06 % for P85). Spray-dried powders from moderately heated emulsions exhibited lower sedimentation and retained key physicochemical properties such as smaller particle size, higher zeta potential, and improved encapsulation efficiency. SDS-PAGE revealed differences in protein subunit distribution in the cream phase, indicating altered interfacial protein composition due to heat treatment. These results indicate that moderate heating enhances plant protein functionality, enabling effective encapsulation of oxidation-prone oils into stable, protein-rich powders for food use.
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Registered trials
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