The DOI matches its Crossref record; 87 of the 87 references it cites were found in a registry or an index.
Isothermal heating of native pea protein: impact of temperature on aggregation and gelation
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“heating from 70 to 90 ◦ C pro motes further denaturation and re-aggregation (Masijn et al., 2025)”
From Effects of ultrasonication on structure and gelation of plant proteins at different denaturation states (2027) · cites this paper as Masijn et al., 2025
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Erickson, H. P. (2009) · Biological Procedures Online · doi:10.1007/s12575-009-9008-x · Cited by 1,571
Kato, A., & Nakai, S. (1980) · Biochimica et Biophysica Acta (BBA) - Protein Structure · doi:10.1016/0005-2795(80)90220-2 · Cited by 1,450
Walstra, P. (2002) · CRC Press eBooks · doi:10.1201/9780203910436 · Cited by 1,052
DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT
BEVERIDGE, T., TOMA, S. J., & NAKAI, S. (1974) · Journal of Food Science · doi:10.1111/j.1365-2621.1974.tb00984.x · Cited by 861
Stone, A. K., Karalash, A., Tyler, R. T., Warkentin, T. D., & Nickerson, M. T. (2015) · Food Research International · doi:10.1016/j.foodres.2014.11.017 · Cited by 644
Functional properties and amino acid content of a protein isolate from mung bean flour*
COFFMANN, C. W., & GARCIAJ, V. V. (1977) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.1977.tb00132.x · Cited by 642
Jiang, S., Ding, J., Andrade, J., Rababah, T. M., Almajwal, A., Abulmeaty, M. M., & Feng, H. (2017) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2017.03.046 · Cited by 553
A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure
Morr, C. V., German, B. J., Kinsella, J. E., Regenstein, J. M., BUREN, J. P. V., KILARA, A., LEWIS, B. A., & Mangino, M. E. (1985) · Journal of Food Science · doi:10.1111/j.1365-2621.1985.tb10572.x · Cited by 529
Optimization of an Analytical Procedure for Extraction of Lipids from Microalgae
Ryckebosch, E., Muylaert, K., & Foubert, I. (2012) · Journal of the American Oil Chemists' Society · doi:10.1007/s11746-011-1903-z · Cited by 481
Physicochemical and textural properties of heat-induced pea protein isolate gels
Shand, P. J., Ya, H., Pietrasik, Z., & Wanasundara, P. K. J. P. D. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.06.060 · Cited by 443
Research works printed but not linked: 7
- Bogahawaththa, 2019, Impact of controlled shearing on solubility and heat stability of pea protein isolate dispersed in solutions with adjusted ionic strength, Food Research International, 125
- Klost, 2020, Effect of protein aggregation on rheological properties of pea protein gels, Food Hydrocolloids, 108
- Masijn, 2025, Impact of temperature on aggregation and gelation of potato protein under salt condition typical for food systems, Food Chemistry, 475
- Ren, 2024, Heat-induced gels from pea protein soluble colloidal aggregates: Effect of calcium addition or pH adjustment on gelation behavior and rheological properties, Food Hydrocolloids, 147
- Shrestha, 2023, Comparative study on molecular and higher-order structures of legume seed protein isolates: Lentil, mungbean and yellow pea, Food Chemistry, 411
- Vreeke, 2023, Towards absolute quantification of protein genetic variants in Pisum sativum extracts, Analytical Biochemistry, 665
- Xu, 2023, Pea protein isolates affected by ultrasound and NaCl used for dysphagia's texture-modified food: Rheological, gel, and structural properties, Food Hydrocolloids, 139
Cited by
Zhu, M., Kasapis, S., & Dhital, S. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113251
Metadata
- Authors
- Masijn, Q., Dekeukelaere, L., De Brabander, S., Mukherjee, A., Li, Y., & Fraeye, I.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2026-03
- Volume
- 172
- Pages
- 112143
- ISSN
- 0268-005X
- Cited by
- 4
- References
- 87
- Language
- en
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- doi.org/10.15223/policy-017 (stm-asf)
- doi.org/10.15223/policy-037 (stm-asf)
- doi.org/10.15223/policy-012 (stm-asf)
- doi.org/10.15223/policy-029 (stm-asf)
- doi.org/10.15223/policy-004 (stm-asf)
- Funders
- Flanders Innovation & Entrepreneurship
- KU Leuven
- Research Foundation Flanders (1S29922N)
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
