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Analysis of institutional authors

Djemaa Djemaa, MoussaouiAuthorMoussaoui D, Chaya C, Badia-Olmos C, Rizo A, Tarrega AAuthor

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November 27, 2023
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Effect of pH and Calcium on the Techno Functional Properties of Different Pulse Flours, Pastes, and Gels

Publicated to: Food And Bioprocess Technology. 17 (8): 2292-2303 - 2024-08-01 17(8), DOI: 10.1007/s11947-023-03264-1

Authors:

Moussaoui, D; Chaya, C; Badia-Olmos, C; Rizo, A; Tarrega, A
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Affiliations

CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA) - Author
Inst Agroquim & Tecnol Alimentos IATA CSIC, Valencia, Spain - Author
Univ Politecn Madrid, Dept Agr Econ Stat & Business Management, Madrid, Spain - Author
Universidad Politécnica de Madrid - Author
Universidad Politécnica de Madrid , CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA) - Author
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Abstract

In this study, our objective was to show the effects of pH and calcium on the techno functional properties of four pulse flours (chickpea, lentil, red lentil, and white bean) and the rheological properties of their pastes and gels. Five conditions were considered: a natural condition and four modifications (pH 3 and pH 5; with or without calcium addition). All measured properties varied with the type, condition, and the interaction among them. All flours exhibited high foaming capacity (44.3 − 78.8%) and emulsifying capacity (46.6 − 49.9%). The white bean flour showed a high water holding capacity (1.6 – 2.0 g/g), and the red lentil, lentil, and chickpea formed strong gels and high viscosity pastes. For the four pulses, the water holding capacity and foaming capacity of the flours and the viscosity of the pastes were improved by decreasing the pH (at 3 or 5) plus the addition of calcium. The hardness, elasticity, and resistance of gels obtained from pulse flours (except for white bean) were high when using natural conditions. Lowering pH resulted in a reduction of these parameters.
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Keywords

calciumchickpeafoodlentilpeaphplant-based proteinproteinpulserheological propertiestechno functional propertiesCalciumFlourIsoelectric precipitationPhPlant-based proteinPulseTechno functional properties

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Food And Bioprocess Technology due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2024 there are still no calculated indicators, but in 2023, it was in position 34/181, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2025-12-22:

  • WoS: 9
  • Scopus: 9
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Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-12-22:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 29 (PlumX).
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Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (CHAYA ROMERO, CAROLINA) .

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