Improving the Texturization of Pea Protein Through the Addition of a Mung Bean Protein Extract Solution and Optimizing the Moisture Content, Screw Speed, and Extrusion Temperature.

Zhe Cheng, Shunzhang Ma, Ruiling Shen, Jilin Dong, Yunlong Li

Abstract read

In one paragraph

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 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing 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

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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

1 citing paper in PubMed.

Effects of Processing Variables on the Quality Characteristics of Wheat Gluten/Morchella esculenta Mycelium-Based High-Moisture Extrudate.Journal of texture studies · 2026
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.

Zhe ChengChina Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China.

Shunzhang MaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.

Ruiling ShenCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.ORCID 0000-0003-4189-9529

Jilin DongCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.

Yunlong LiChina Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China.

Funding

National Oat and Buckwheat Industry Technology System CARS-07-E2the Natural Science Foundation of Henan 252300420220

6 · The paper itself

Abstract

This study explores the use of a homemade mung bean protein extract solution (MP) as the moisture source in high-moisture extrusion to produce pea-mung bean composite textured protein (PMP). Single-factor experiments assessed the effects of MP addition amount (30-70%), screw speed (140-220 rpm), and extrusion temperature (140-180 °C) on the textural, physicochemical, and structural properties, followed by optimization using response surface methodology (RSM). MP addition amounts between 50% and 60% promoted higher surface hydrophobicity, a higher disulfide bond content, more ordered secondary structures, and a higher intrinsic fluorescence, accompanied by improved water- and oil-holding capacities, bulk density, and texturization degree (

Indexed as

high-moisture extrusionpea and mung bean proteinprotein structuretexturization degree

Identifiers

PMID41227724

DOI10.3390/foods14213750

PMCPMC12607464

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

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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.