Evidence map›Paper›PMID 42794021›Full record

ArticleFoods (Basel, Switzerland)2026

Effect of High-Pressure Processing on the Physicochemical and Emulsifying Properties of Pea Protein Isolate.

Napassorn Salamun, Suteera Vatthanakul, Bootsrapa Leelawat, Witoon Prinyawiwatkul

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

4 authors.

Napassorn SalamunDepartment of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani 12121, Thailand.
Suteera VatthanakulDepartment of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani 12121, Thailand.ORCID 0000-0002-1523-7284
Bootsrapa LeelawatDepartment of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani 12121, Thailand.ORCID 0000-0002-8256-8729
Witoon PrinyawiwatkulAgricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803-4200, USA.ORCID 0000-0001-5270-8957

Funding

Faculty of Science and Technology, Thammasat University Contract No. SciGR 38/2569Thammasat University Center of Excellence in Food Science and Innovation COE001
6 · The paper itself

Abstract

This study investigated the effects of high-pressure processing (HPP) on the physicochemical and functional properties of pea protein isolate (PPI). PPI was HPP-treated at 0.1 (control), 400, and 500 MPa, and its protein solubility, oil-holding capacity (OHC), surface hydrophobicity (H

Indexed as

emulsion propertieshigh-pressure processingpea protein isolateprotein functional properties

Identifiers

PMID42794021
PMCPMC13606690

What OpenQuestion holds

Textmetadata
Read underepoch 390

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.