ArticleFood chemistry: X2025
Plant-derived insoluble protein aggregates: Formation mechanisms, influencing factors, solubilization, functional properties, and applications.
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 5 papers.
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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.
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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
5 citing papers in PubMed.
- Protein-Protein Interactions in Food Systems: Analytical Advances and Quality Implications.Foods (Basel, Switzerland) · 2026Review
- Controlling Freeze-Thaw Gelation of Egg Yolk via Enzymatic Treatment.Gels (Basel, Switzerland) · 2026Article
- Editorial Special issue:Food chemistry: X · 2026Article
- Integrated proteomics and metabolomics revealed the influence of ultrasonic cavitation effects on the physicochemical properties and metabolic components during Lactobacillus gasseri JM1 fermentation in soymilk.Ultrasonics sonochemistry · 2026Article
- Harnessing theFood chemistry: X · 2026Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plant protein is a high-quality protein resource and has been widely used in various fields of the food industry. However, during food processing, especially thermal processing, enzymatic hydrolysis and enzymatic cross-linking, insoluble protein aggregates are inevitably formed. Hydrogen bonds, hydrophobic interactions and van der Waals forces are the main forces that maintain the structural stability of insoluble protein aggregates, and the structure of insoluble protein aggregates could be changed by physical, chemical and enzymatic hydrolysis treatments to improve their solubility or reduce the degree of formation. At present, due to the insufficient utilization of insoluble protein aggregates, they are often discarded or used as raw material for animal feed, resulting in a large waste of plant protein resources. This paper summarizes the formation mechanism, influencing factors, functional properties and applications of insoluble protein aggregates, which provides a theoretical basis for further research and expansion of insoluble protein aggregates in the food industry.
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Registered trials
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