Evidence map›Paper›PMID 41178106›Full record

ArticleJournal of food science2025

High Hydrostatic Pressure-Induced Changes in Carioca Bean Protein: Structural and Techno-Functional Insights.

Fabiana Helen Santos, Ludmilla de Carvalho Oliveira, Dirceu de Sousa Melo, Serafim Bakalis, Marcelo Cristianini

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Review
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Fabiana Helen SantosDepartment of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.ORCID https://orcid.org/0000-0003-0598-1330
Ludmilla de Carvalho OliveiraDepartment of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.
Dirceu de Sousa MeloDepartment of Food Science, University of Copenhagen, Copenhagen, Denmark.
Serafim BakalisDepartment of Food Science, University of Copenhagen, Copenhagen, Denmark.
Marcelo CristianiniDepartment of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.

Funding

Conselho Nacional de Desenvolvimento Científico e TecnológicoCoordenação de Aperfeiçoamento de Pessoal de Nível SuperiorFundação de Amparo à Pesquisa do Estado de São Paulo
6 · The paper itself

Abstract

Carioca bean protein concentrate (CBPC) has become a noteworthy alternative in the food industry. To expand their utilization in plant-based food products, this study examined the effects of high hydrostatic pressure (HHP) treatment at 200-600 MPa for 10 min on the structural, techno-functional, and color properties of CBPC. HHP treatment significantly influenced the structural and techno-functional properties of CBPC. Particle size increased with pressure, reaching the largest volume-weighted mean diameter (29.2 µm) at 400 MPa, accompanied by the lowest zeta potential (34.6 mV), indicative of protein aggregation. At 600 MPa, the pressure-induced breakdown of aggregates resulted in a reduced particle size (14.7 µm) and enhanced exposure of hydrophobic groups. The surface hydrophobicity (H

Indexed as

FabaceaePlant ProteinsFood HandlingHydrophobic and Hydrophilic InteractionsHydrostatic PressureParticle SizeSolubilityPlant Proteinsemerging technologiesfoaming propertieshigh‐pressure processingplant‐basedsurface hydrophobicity

Identifiers

PMID41178106
PMCPMC12580597

What OpenQuestion holds

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LicenceCC BY
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Registered trials

None linked

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.