Heat-induced modifications of pea protein: Implications for solubility and digestion behaviour.

Dan Li, Ying Ma, Alejandra Acevedo-Fani, Weihong Lu, Harjinder Singh, Aiqian Ye

Abstract read

In one paragraph

Article in Current research in food science, 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

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

1 citing paper in PubMed.

Nutritional Evaluation and Protein Quality Assessment of Green Peas (Pisum sativum L.) Treated with Different Cooking Methods.Plant foods for human nutrition (Dordrecht, Netherlands) · 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

6 authors.

Dan LiRiddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand.

Ying MaSchool of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, 150001, China.

Alejandra Acevedo-FaniRiddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand.

Weihong LuSchool of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, 150001, China.

Harjinder SinghRiddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand.

Aiqian YeRiddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Plant proteins have become increasingly desirable due to their sustainability and proposed health benefits. This study initially examined the effects of heat treatment on the solubility of pea protein (PP) in a 3 % (w/w) protein solution, applying heat from 65 °C to 95 °C for varying durations across pH conditions ranging from 5.5 to 7.8. Subsequently, an advanced dynamic gastric digestion model-the Human Gastric Simulator-was employed to examine the

Indexed as

Gastric emptyingHeat treatmentHydrolysisPea protein isolateProtein digestibilityProtein solubility

Identifiers

PMID41473539

DOI10.1016/j.crfs.2025.101173

PMCPMC12745828

What OpenQuestion holds

Textmetadata

LicenceCC BY

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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.