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Plant-based proteins: Advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits

Rashwan, Ahmed K., Osman, Ahmed I., Abdelshafy, Asem M., Mo, Jianling, Chen, Wei·2025·Critical Reviews in Food Science and Nutrition
DOI 10.1080/10408398.2023.2279696
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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 Rashwan et al., 2025

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  • Pseudocereal proteins can shift between soluble globulin-like assemblies, dissociated subunits, colloidal particles, and heat- or pH-induced aggregates, leading to similar trade-offs among solubility, molecular emulsification, particle-assisted stabilization, and gelation.

    “Like legume proteins, pseudocereal proteins can shift between soluble globulin-like assemblies, dissociated subunits, colloidal particles, and heat- or pH-induced aggregates, leading to similar trade-offs among solubility, molecular emulsification, particle-assisted stabilization, and gelation (Rashwan et al., 2025; Xu et al., 2023).”

    From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Rashwan et al., 2025

    Split into 2 atoms — 0 confirmed, 2 partially supported, 0 disputed, 0 misattributed, 0 unverifiable. Expand the claim to see per-atom verdicts.

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  • Legumes and some oat protein systems provide a more relevant comparison for pseudocereal protein structure-function because they also contain substantial 7S/11S globulins and albumins.

    “from a structure-function perspective, legumes and some oat protein systems provide a more relevant comparison because they also contain substantial 7S/11S globulins and albumins (Rashwan et al., 2025; Zhang et al., 2024a).”

    From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Rashwan et al., 2025

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Cited by

Sorted by citations

Authors
Rashwan, A. K., Osman, A. I., Abdelshafy, A. M., Mo, J., & Chen, W.
Affiliations
  • Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
  • School of Chemistry and Chemical Engineering, Queen’s University Belfast, Belfast, Northern Ireland, UK
  • Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University-Assiut Branch, Assiut, Egypt
ORCID
Venue
Critical Reviews in Food Science and Nutrition
Publisher
Informa UK Limited
Published
2023-11-15
Volume
65
Issue
4
Pages
667-694
ISSN
  • 1040-8398
  • 1549-7852
DOI
10.1080/10408398.2023.2279696
Cited by
122
References
3
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
  • National Key Research and Development Program of China (202)
  • Zhejiang Provincial Key R&D Program of China (8)
  • Open Project of Wencheng Joint Research Center of Big Health Industry of Zhejiang University

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