The DOI matches its Crossref record; 9 of the 9 references it cites were found in a registry or an index.
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.
Open accessAbstract
Abstract Background Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventional (deriving from animal and soy) due to their high protein content with interesting functionality, sustainability, availability, affordability and hypo-allergenicity. This popularity has been parallel to an intensive research from protein isolation to their applications. Pea protein ingredients can be obtained through wet extraction, dry fractionation or more recently mild fractionation. As such, commercial pea proteins ingredients include flour (20–25% protein), concentrate (50–75% protein), and isolate (>80% protein). Beside protein content, these ingredients differ in their chemical composition, thereby affecting their functionality. Scope and approach In this perspective, this review offers the latest update on essential knowledge for developing innovative food and beverages using pea proteins through emphasizing the production and the characteristics of pea proteins, addressing the efficiency of pea proteins as functional ingredients in foodstuffs making, and discussing the challenges encountered for pea protein popularization. Key findings and conclusions Current research indicates the importance of developing extraction and drying technologies to reach target techno-functional and organoleptic attributes of pea proteins. A better modulation of processing steps can enable designing high-quality pea protein rich food and beverage.
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Cites
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Zhang, J., Liu, Q., Chen, Q., Sun, F., Liu, H., & Kong, B. (2022) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2022.106099 · Cited by 200
Textured Vegetable Proteins (TVP): Future Foods Standing on Their Merits as Meat Alternatives
Baune, M.-C., Terjung, N., Tülbek, M. Ç., & Boukid, F. (2022) · Future Foods · doi:10.1016/j.fufo.2022.100181 · Cited by 124
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Tahir, A. B., Khalil, A. A., Gull, H., Ali, K., AlMasoud, N., Alomar, T. S., Aït-Kaddour, A., & Aadil, R. M. (2025) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2025.107342 · Cited by 28
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RetractedSharifi, A., Ahmadi, F., Ng, K., Maharjan, P., Walker, C., & Suleria, H. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119198 · Cited by 2
Metadata
- Authors
- Boukid, F., Rosell, C. M., & Castellari, M.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2021-04
- Volume
- 110
- Pages
- 729-742
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W3131003146
- Cited by
- 329
- References
- 9
- FWCI
- 26.93
- Type
- journal article
- Language
- en
- Open access
- green
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