Evidence map›Paper›PMID 42883632›Full record

ArticleFoods (Basel, Switzerland)2026

Improved Functionality and Emulsifying Stability of Chickpea Protein Microgel-Mung Bean Hull Fiber Conjugates via Combined Physicochemical Pretreatment.

Xiangxiang He, Xinyi Song, Liping Ma, Jinle Xiang, Min Zhang, Xinshuai Zhang, Yizhuo Han, Yunpeng Shao, Runqiang Yang, Lei Luo and 1 more

Abstract read
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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
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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

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

11 authors.

Xiangxiang HeCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.ORCID 0000-0003-4488-2474
Xinyi SongCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Liping MaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Jinle XiangCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.ORCID 0000-0001-5652-117X
Min ZhangCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Xinshuai ZhangCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Yizhuo HanCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Yunpeng ShaoCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Runqiang YangCollege of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, China.ORCID 0000-0002-0191-6315
Lei LuoCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Bo ZhangCollege of Basic Medicine, Zunyi Medical University, Zunyi 563000, China.ORCID 0000-0002-5011-1505

Funding

Henan Provincial Science and Technology Research Project 242102110102, 252102111066, 262102110132National Natural Science Foundation of China 32502094Natural Science Foundation of Henan Province 252300423568
6 · The paper itself

Abstract

Native chickpea protein isolate (CPI) exhibits unsatisfactory solubility and dispersibility, restricting its interfacial performance and emulsion-stabilizing capacity. Herein, CPI gels were subjected to combined high-pressure homogenization and ultrasonication pretreatment to fabricate CPI microgel particles (CPIMPs), followed by a Maillard conjugation with mung bean hull soluble dietary fiber (MSDF). Then the effects of glycosylated CPIMP-MSDF conjugates on structural properties, functional properties, and emulsion stability were evaluated. The results demonstrated that the grafting degree of the CPIMP-MSDF conjugate reached a peak of 35.54% at a 4:1 protein-to-polysaccharide mass ratio, indicating efficient grafting. FTIR, intrinsic fluorescence spectroscopy, and free sulfhydryl content analysis confirmed the structural changes. Glycosylation was found to significantly enhance the antioxidant activity, foaming properties, and emulsifying capacity of conjugates. The emulsifying activity index (EAI) and emulsion stability index (ESI) of the CPIMP-MSDF conjugates were 2.52- and 2.91- fold higher than those of CPI, respectively. The Pickering emulsion stabilized by the CPIMP-MSDF conjugate exhibited the smallest droplet size (4.72 μm) and the lowest zeta potential (-30.71 mV). Furthermore, glycosylation significantly enhanced the storage stability and thermal stability of the Pickering emulsions. This combined physical pretreatment and Maillard conjugation provides a feasible strategy to upgrade the functional attributes of legume protein.

Indexed as

chickpea proteinemulsifying stabilityfunctionalityhigh-pressure homogenizationMaillard reactionmicrogelultrasound

Identifiers

PMID42883632
PMCPMC13664895

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