Utilisation and limitations of pseudocereals (quinoa, amaranth, and buckwheat) in food production: A review
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Their shared globulin/albumin basis provides a common starting point, but extraction pH, fraction recovery, co-component retention, and post-extraction processing shift them into different structural states, including soluble albumin-rich fractions, globulin-dominant oligomers, loose flocs, submicron particles, microgels, and fibrillar or β-sheet aggregates.
“Their shared globulin/albumin basis provides a common starting point, but extraction pH, fraction recovery, co-component retention, and post-extraction processing shift them into different structural states, including soluble albumin-rich fractions, globulindominant oligomers, loose flocs, submicron particles, microgels, and fibrillar or β -sheet aggregates”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Graziano et al., 2022
Functional and application-level datasets for amaranth, buckwheat, and quinoa proteins remain difficult to compare because solubility, emulsification, foaming, gelation, emulsion stability, and digestion are strongly determined by measurement and formulation conditions.
“Functional and application-level datasets for amaranth, buckwheat, and quinoa proteins remain difficult to compare because solubility, emulsification, foaming, gelation, emulsion stability, and digestion are all strongly determined by measurement and formulation conditions (Graziano et al., 2022).”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Graziano et al., 2022
Legume and oat proteins provide the more direct structural and colloidal comparison for interpreting pseudocereal protein functionality.
“legume and oat proteins provide the more direct structural and colloidal comparison for interpreting pseu docereal protein functionality (Graziano et al., 2022; Mylvaganam et al., 2025; Yan et al., 2025).”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Graziano et al., 2022
Ingredient provenance and extraction history variables directly affect aggregation, ζ-potential and interfacial behavior, which underpin emulsion stability.
“These variables directly affect aggregation, ζ -potential and interfacial behavior, which underpin emulsion stability (Graziano et al., 2022; Sultan et al., 2024).”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Graziano et al., 2022
Cites
Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.10.014 · Cited by 688 · see citing works
Quinoa biodiversity and sustainability for food security under climate change. A review
Ruiz, K. B., Biondi, S., Oses, R., Acuña-Rodríguez, I. S., Antognoni, F., Martinez-Mosqueira, E. A., Coulibaly, A., Canahua-Murillo, A., Pinto, M., Zurita-Silva, A., et al. (2014) · Agronomy for Sustainable Development · doi:10.1007/s13593-013-0195-0 · Cited by 370 · see citing works
Graf, B. L., Kamat, S., Cheong, K. Y., Komarnytsky, S., Driscoll, M., & Di, R. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.07.016 · Cited by 13 · see citing works
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Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds
Agarwal, A., Rizwana, Tripathi, A. D., Kumar, T., Sharma, K. P., & Patel, S. K. S. (2023) · Antioxidants · doi:10.3390/antiox12071413 · Cited by 135 · see citing works
Yan, X., & Zhu, F. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113137
- Authors
- Graziano, S., Agrimonti, C., Marmiroli, N., & Gullì, M.
- ORCID
- Gullì, Mariolina
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2022-07
- Volume
- 125
- Pages
- 154-165
- ISSN
- 0924-2244
- Cited by
- 114
- References
- 3
- Language
- en
- Licence
- Funders
- Università degli Studi di Parma
- Ministero dell’Istruzione, dell’Università e della Ricerca
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