ArticleFoods (Basel, Switzerland)2025
Effect of Shear and pH on Heat-Induced Changes in Faba Bean Proteins.
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 3 papers.
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Who cites it
3 citing papers in PubMed.
- Design-Driven Gel-Based Delivery Systems for Bioactives in Sports Nutrition.Gels (Basel, Switzerland) · 2026Review
- Mushrooms as Sustainable Protein Alternatives: Nutritional-Functional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages.Foods (Basel, Switzerland) · 2026Review
- Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion.Comprehensive reviews in food science and food safety · 2026Review
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Authors and funding
3 authors.
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Abstract
Commercially relevant processing conditions, including protein concentration, pH and shearing and their impact on the solubility, heat stability, and secondary structure of faba bean proteins (FBPIs), were studied. Most of the examined properties, including protein solubility and heat stability, were due to the simultaneous effects of pH and concentration. The shearing rate played a crucial role in determining the heat stability of FBPI during thermal processing through protein molecular activities, such as inter- and/or intramolecular force interactions. Under the heat treatment conditions (temperature of 95 °C and time of 30 min), the shearing rate of 1000 s
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