ReviewFoods (Basel, Switzerland)2025
The Potential of Fermentation-Based Processing on Protein Modification: A Review.
Review 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 20 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
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Who cites it
20 citing papers in PubMed.
- Protein digestibility and bioactive potential of commercial plant-based meat analogues.Food chemistry: X · 2026Article
- Effect of Formulation and Fermentation on Protein Structure, Nutritional Characteristics and Techno-Functional Properties of Hemp-Oat Press Cake Matrices.Foods (Basel, Switzerland) · 2026Article
- Effect of Particle Size on the Physicochemical and Functional Properties of Sweet Lupin (Foods (Basel, Switzerland) · 2026Article
- Development and Characterization of Wheat Burger Buns Fortified with Fermented-Freeze-Dried Sesame Bran Powder: Nutritional and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality.Molecules (Basel, Switzerland) · 2026Review
- Solid-State Fermentation withFoods (Basel, Switzerland) · 2026Article
- Marine-Derived Proteins: Individual Variability in Health Effects Across Protein Structure, Host Genetics, and Gut Microbiota.Comprehensive reviews in food science and food safety · 2026Review
- Oat-Based Vegan Yogurt Alternatives Enriched with Mung Bean and Black Bean Protein Isolates: Nutritional and In Silico Potential Bioactive Peptide Estimation.Foods (Basel, Switzerland) · 2026Article
- Integrating Fermentation and Extrusion to Enhance Texture, Stability, and Nutritional Quality of Pigeon Pea (Foods (Basel, Switzerland) · 2026Article
- Unveiling Microbial Dynamics in the Spontaneous Fermentation of Oat and Rice Okara Sourdoughs.Foods (Basel, Switzerland) · 2026Article
- Comparative Effects of Bacterial and Yeast Fermentation on Nutritional & Bioactive Properties in Chickpea Protein Isolate.Food science & nutrition · 2026Article
- Phytochemical Engineering of Alternative Plant Proteins for Enhanced Nutrition and Digestibility.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Beyond Taxonomy: A Matrix-Trait-Function Framework for Predictive Selection of Non-Microorganisms · 2026Review
- Storage Stability of a Multifunctional Fermented Blend Based on Sacha Inchi (Foods (Basel, Switzerland) · 2026Article
- Modeling and Optimization ofFoods (Basel, Switzerland) · 2026Article
- From waste to wonder: the ultrasonic-enzyme-fermentation process transforms virgin coconut oil press cake into a food ingredient.Ultrasonics sonochemistry · 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
- Fermented Gallus gallus foot keratin-bone composites as peptide-mineral concentrate for aquafeed: ratio-dependent proximate compositional data.BMC research notes · 2026Article
- Yeast (Journal of advanced veterinary and animal research · 2026Article
- Polyphenol metabolites in fermented foods: biotransformation, bioavailability, and functional roles.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
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Proteins are fundamental to food systems due to their structural, nutritional, and functional roles. With increasing consumer awareness of health and sustainability, the demand for protein-rich foods from diverse and eco-friendly sources is rising. Fermentation has emerged as a transformative approach for enhancing the nutritional value, functionality, and sensory appeal of protein-based foods, while also contributing to environmental and economic sustainability. This review explores the multifaceted impact of fermentation on proteins, focusing on nutritional enhancement, functional improvements, technological adaptability, and sensory optimization. It highlights how microbial fermentation can modify protein structures, reduce allergenicity, improve digestibility, and generate bioactive compounds. The diversity of protein sources, microbial strains, and fermentation parameters offers a versatile platform for tailoring food products to meet evolving consumer expectations. By critically examining current research and industrial practices, this paper underscores the importance of selecting appropriate protein substrates and microbial hosts to maximize the benefits of fermentation. The insights provided aim to guide future innovations in developing sustainable, health-promoting, and consumer-acceptable fermented protein products.
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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.