ArticleFoods (Basel, Switzerland)2025
Plant Proteins as Alternative Natural Emulsifiers in Food Emulsions.
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 4 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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Who cites it
4 citing papers in PubMed.
- Osborne fractionation of pomegranate seed protein: Structural characteristics, processing properties, proteomic profiles and nutritional value.Food chemistry: X · 2026Article
- Processing Strategies to Enhance the Structural and Functional Properties of Proteins From Sweet Potato By-Products.Journal of food science · 2026Article
- Pea protein isolate modified by Persian gum and ultrasound treatment as a thickening agent for dysphagia-oriented instant rice porridge.Ultrasonics sonochemistry · 2026Article
- The Effect of Plant-Based Protein Preparations on Quality and Functional Properties of Cream Filling.Molecules (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The growing interest in plant-based ingredients in food production has increased the demand for effective alternatives to animal-derived emulsifiers. In this study, the physicochemical and functional properties of selected commercial plant protein preparations as natural emulsifiers in food emulsions were assessed. Emulsifying activity and stability (EA, ES), foaming capacity and stability (FC, FS), water and oil absorption (WAC, OAC), color (CIE
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Registered trials
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