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Impact on the Sustainable Development Goals (SDGs)

Analysis of institutional authors

Celia Badia‐olmosAuthor

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November 20, 2024
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A comparative study of vegetable flours as alternative protein sources of interest for food industry

Publicated to:Lwt-Food Science And Technology. 204 116414- - 2024-07-15 204(), DOI: 10.1016/j.lwt.2024.116414

Authors: Badia-Olmos, C; Sentandreu, MA; Laguna, L; Tárrega, A; Sentandreu, E

Affiliations

Inst Agroquim & Tecnol Alimentos IATA CSIC, Agustin Escardino Benlloch 7 - Author

Abstract

The influence of protein and starch profiles of chickpea, lentil, red lentil, white bean, quinoa, amaranth and oat flours on their techno-functional properties was studied in detail. Proteome of flours was approached through an affordable proteomic pipeline supported by liquid chromatography ion trap mass spectrometry (LC-MS) research coupled to quantitative polyacrylamide gel image analysis. Vicilins characterized pulse flours with a minimum of 45% of their total proteome and conferred their remarkable emulsifying, foaming and gelling capacities. Poorvicilin quinoa (20% of total proteome) and vicilin-free amaranth and oat flours exhibited a good oil retention capacity that was exclusively provided by their high legumin content that comprised a minimum of 48% of their total proteome. Large starch values found in non-pulse flours (above 53% w/w versus less than 47% in pulse samples) mainly contributed to their noteworthy water holding capacity, freeze-thaw stability and high viscosity of pastes. This study can promote the creation of new insights on the use of alternative vegetable flours by industry to obtain innovative and sustainable high-protein food products.

Keywords

Emulsifying propertiesFood industry applicationsImpactIngredientsLeguminLentilMass spectrometry analysisPeaPlant proteomicsPlant-based floursSustainable food productionZero hunger

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Lwt-Food Science And 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 22/181, 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 2025-07-25:

  • WoS: 1

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 2025-07-25:

  • 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: 36 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

    It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

    • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
    Continuing with the social impact of the work, it is important to emphasize that, due to its content, it can be assigned to the area of interest of ODS 2 - End hunger, achieve food security and improved nutrition and promote sustainable agriculture, with a probability of 82% according to the mBERT algorithm developed by Aurora University.

    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 (Badia Olmos, Celia) .