Legume Science最新文献

{"title":"Improving the Land, Water, and Energy Productivity of Dryland Chickpea by Managing the Genotype and Tillage System","authors":"Hamid Hassaneian Khoshro,&nbsp;Arash Mohammadzadeh,&nbsp;Iraj Eskandari,&nbsp;Hamid Reza Pouralibaba","doi":"10.1002/leg3.70033","DOIUrl":"https://doi.org/10.1002/leg3.70033","url":null,"abstract":"<p>In recent times, conservation agriculture (CA) has emerged as a prominent sustainable production method, gaining significant traction among farmers. The objective of this research project was to assess the potential for enhancing the land, water, and energy productivity of four dryland chickpea genotypes through the implementation of three tillage systems over three cropping seasons (2016–2019) in the rainfed conditions of northwest of Iran. The mean values for grain yield (GY), land productivity (LP), rainwater productivity (RWP), and energy productivity (EP) were found to be greater in the third year of the zero-tillage (ZT) system in comparison to the minimum tillage (MT) and conventional tillage (CT) systems. In comparison to the CT system, both MT and ZT resulted in significantly reduced energy input values, with a reduction of 19.4% and 34.5%, respectively. The greatest energy-intensive inputs were diesel fuel (44%), seed (18%), and nitrogen fertilizer (17%), in that order. The findings also indicated that the type of tillage, crop variety and duration of tillage exert an influence on the carbon footprint (CF) and global warming potential (GWP). In this regard, the lowest CF of 0.123 kg CO₂ eq kg⁻¹ was observed in the Zarrin variety under the ZT system. The findings illustrate that the sustainable cultivation of chickpeas in cold, arid, and semi-arid regions necessitates the expansion of conservation tillage (ZT or MT) and the selection of appropriate crop varieties in dryland chickpea production. These practices enhance land, rainwater, and energy productivity; mitigate greenhouse gas (GHG) emissions; and enhance carbon efficiency.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70033","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144666473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation and Quality Evaluation of Yoghurts From Tigernut, Soybean and Cow Milk Blends","authors":"Adeyemi Ayotunde Adeyanju,&nbsp;Oluwabukola Ogunsimiro,&nbsp;Johnson Akinwumi Adejuyitan,&nbsp;Bolanle Adenike Akinsanola,&nbsp;Oluwaseun P. Bamidele,&nbsp;Oluwafemi Ayodeji Adebo","doi":"10.1002/leg3.70042","DOIUrl":"https://doi.org/10.1002/leg3.70042","url":null,"abstract":"<p>The high cost of dairy milk imports in many sub-Saharan African countries and growing consumer demand for health-promoting foods have fuelled interest in using plant-based milk for yoghurt production. This study examined the qualitative characteristics of yoghurts made from tigernut, soybean and cow milk blends, compared with 100% cow milk (skim milk) yoghurt as a control. Four distinct milk formulations were prepared using tigernut, soybean and cow milk in ratios of 80:20:10, 70:20:10, 60:20:20 and 50:30:20, respectively. These blends were then fermented with <i>Lactobacillus bulgaricus</i> and <i>Streptococcus thermophilus</i> to produce yoghurt from the combinations of tigernut, soybean and cow milk. Physicochemical properties, health-promoting potential, microbial analysis and sensory attributes were analysed over 14 days of refrigerated storage. Most parameters changed significantly over time, enhancing nutritional quality and health-promoting potential. Also, all the plant-based yoghurts showed superior health-promoting potential compared with the100% cow milk yoghurt. While 100% cow milk yoghurt had the highest overall acceptability, some formulations (80:20:10, 70:20:10 and 50:30:20) were well-accepted and even outperformed the control in certain sensory aspects. Given their cholesterol-free nature and antioxidant-rich bioactive compounds, tigernut and soybean milk can be viable dairy substitutes in yoghurt production.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70042","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144647693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Composition of Chickpea (Cicer arietinum L.) Grown in Winter Cropping Systems: A New Sustainable Legume Opportunity","authors":"Sonia Salaria,&nbsp;Tristan Lawrence,&nbsp;Dil Thavarajah","doi":"10.1002/leg3.70034","DOIUrl":"https://doi.org/10.1002/leg3.70034","url":null,"abstract":"<p>Chickpea (<i>Cicer arietinum</i> L.) is one of the most widely produced and consumed pulse crops globally. The global rise in the consumption of chickpea and its food products indicates the need to expand chickpea production in non-traditional growing regions. Awareness of chemical and pesticide use on human health extends this interest to organic chickpea production. The objective of this study was to measure the adaptability and nutritional quality of 18 chickpea cultivars for agronomic traits (days to maturity, DTM; canopy height, CH; and 100-seed weight: HSW) and nutritional quality (total starch, TS; protein, PC; total fats, TFA; and protein digestibility, PDg) in conventional and organic winter cropping systems in South Carolina, United States. Significant genotypic effects were observed for CH and PC; significant location effects were found for all traits except TFA. Mean values for DTM (137), CP (39 cm), HSW (25.6 g), TS (55 g/100 g), PC (21.5 g/100 g), TFA (5.0 g/100 g), and PDg (84.2%) were promising with respect to agronomic adaptation and nutritional quality. This study demonstrates the potential of chickpeas as a new pulse crop for winter cropping systems in southern areas with warmer temperatures and humidity. Further studies are needed to include these tested cultivars in pulse breeding programs to develop winter-ready cultivars for southern cropping systems.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70034","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144589648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilizing Lentil Proteins and Flours for Sustainable Encapsulation and Techno-Functional Applications in Food Technology","authors":"Demet Sonmezler,&nbsp;Gulum Sumnu,&nbsp;Serpil Sahin","doi":"10.1002/leg3.70040","DOIUrl":"https://doi.org/10.1002/leg3.70040","url":null,"abstract":"<p>Encapsulation involves forming a thin layer around the core material to separate it from the surrounding environment physically. It is widely used in various industries to provide protection core materials, manipulate release properties, mask undesired sensory properties, immobilize compounds, and to construct a structure to hold the material. The type of wall materials and encapsulation techniques are the main parameters that dictate the success of the operation. Different physical, chemical, or physiochemical methods can be employed depending on the compound to be encapsulated. With their desirable techno-functional properties, legumes are great alternatives to the materials currently used in research and industry. Their high nutritional value, biocompatibility, low cost, and potential health benefits also support their use in encapsulation. Lentils are one of the popular sources of protein after soy and peas. When lentil proteins are used as the only encapsulation agent, modification methods could be employed to enhance its functional properties. Combining them with carbohydrates is another method to improve the characteristics of protein wall materials. This review discusses research on the utilization of lentils to encapsulate different valuable compounds such as probiotics, polyunsaturated fatty acids, phenolic compounds, vitamins, minerals, and coloring agents. The application of lentil flours without purification was also argued. The article highlights the sustainability aspect of employing lentils, considering their renewable nature and potential contribution to reducing environmental impact. Challenges and future prospects are discussed, facilitating further research and development in this area involving legume science and encapsulation technology.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70040","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144574002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Phosphorylation on Techno-Functional, Rheological, and Digestibility Characteristics of Split Red Lentil Starch","authors":"Nida Syeda,&nbsp;Tahira Mohsin Ali,&nbsp;Marium Shaikh","doi":"10.1002/leg3.70039","DOIUrl":"https://doi.org/10.1002/leg3.70039","url":null,"abstract":"<p>Crude starch is obtained as a by-product during production of lentil protein isolates and concentrates; thus, this starch carries the potential for value addition through chemical modifications. The present study therefore exploited split red lentil starch (LS) for development of cross-linked starches using phosphorous oxychloride (POCl₃). The lentil starches treated with 0.03%, 0.06%, 0.09%, and 0.2% levels of POCl₃ (starch dry weight basis) were labeled as CLS_0.03, CLS_0.06, CLS_0.09, and CLS_0.2, respectively. All phosphorylated lentil starches were observed to be safe for consumption, as phosphorous content was observed to be in the range of (0.0034–0.0154)%, which was below the prescribed limit of FAO (i.e., 0.4%). The lentil starches after phosphorylation exhibited reduced swelling power and solubility. The lower % breakdown values observed in pasting properties and lesser increment observed in phase angles values with rising frequency for phosphorylated lentil starches confirmed their high shear tolerance. The CLS_0.09 and CLS_0.2 also showed higher (1047/1022 cm⁻¹) ratio observed through FTIR compared to LS confirming the development of more ordered structure with the increase in distarch phosphate crosslinks. The spectra also shower higher absorption intensity of phosphorylated starches in the range of (900–1100) cm⁻¹. Moreover, it was observed that increase in levels of POCl₃ treatment led to development of more resistant starch (RS4) and also decreased the readily digestible starch content at higher treatment levels, suggesting its use in development of food products for diabetic patients with better sensory properties compared to conventional fibers which negatively affects food esthetics.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70039","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144574001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genotype-By-Environment Interaction and Yield Stability of Kabuli Chickpea (Cicer arietinum L.) in Northern Ethiopia","authors":"Alemnesh Eskezia,&nbsp;Kelemu Nakachew,&nbsp;Meseret Tadesse,&nbsp;Mulusew Kassa","doi":"10.1002/leg3.70038","DOIUrl":"https://doi.org/10.1002/leg3.70038","url":null,"abstract":"<p>Chickpea is a self-pollinated, diploid, and annual plant (2<i>x</i> = 2<i>n</i> = 16). After peas and beans, it is the most important legume in the world. Reduced chickpea production and productivity have been significantly influenced by the lack of improved and adaptable genotypes, poor management practices, biotic factors such as disease and pests, and abiotic factors including fluctuating rainfall and temperature. New chickpea genotypes introduced in Northern Ethiopia lack adaptability, stability, and performance evaluation, resulting in crop losses for farmers due to their susceptibility to the new and variable environment. To address these challenges, recently released high-yielding genotypes, alongside a standard check, were evaluated for adaptability, performance, and yield stability over 2 years (2022/2023 and 2023/2024) in three districts (Shebel, Awabel, and, Jabitenan) of Northern Ethiopia across six multienvironment field trials each employing a randomized complete block design with three replications. SAS 9.4 and R software were used, showing significant differences in crop phenological stages, growth, and yield parameters across years and locations for test traits. Genotype, location, and year interactions significantly influenced all Kabuli chickpea genotypes. The highest combined mean grain yield was obtained from genotype “Arerti” (2.42 t ha⁻¹) followed by “Yelbie” (2.18 t ha⁻¹), which explained their best performance among the tested genotypes. Analysis of variance revealed significant interactions and differences between genotypes and environments, with 15.6% of the variation in grain yield attributed to environmental factors, 6.4% to genotype differences, and 11.4% to genotype-by-environment interactions. The Genotype and Genotype × Environment biplot and Additive Main Effect and Multiplicative Interaction analysis identified stable genotypes, representative environments, and interesting genotype–environment interactions. Genotypes Arerti, Chefe, and Yelbie were identified as stable based on Genotype and Genotype × Environment biplot and Additive Main Effect and Multiplicative Interaction analysis. Environments Shebel and Jabitenan were identified as representative among all environments considered.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70038","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144309138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phytochemical Distribution in 3D-Printed Biscuits From Bioprocessed Wholegrain and Multigrain Food Inks","authors":"Yusuf Olamide Kewuyemi,&nbsp;Oluwafemi Ayodeji Adebo","doi":"10.1002/leg3.70037","DOIUrl":"https://doi.org/10.1002/leg3.70037","url":null,"abstract":"<p>This study investigates phytochemical variations in three-dimensional (3D) printed biscuits prepared using raw and bioprocessed wholegrain/multigrain food inks. The flour-based food inks were raw wholegrains (i) 100% cowpea, (ii) 100% quinoa; bioprocessed wholegrains (iii) 100% fermented cowpea (FC), (iv) 100% malted quinoa (MQ), as well as multigrain containing composite bioprocessed blends (v) 80% FC and 20% MQ and (vi) 60% FC and 40% MQ. Phytochemicals were profiled using an ultra-performance liquid chromatography coupled to a quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS), revealing major classes: fatty acyls (17%), flavonoids (17%), prenol lipids (14%), and amino acids and one derivative (10%). The 3D-printed biscuits containing bioprocessed inks (FC or MQ) exhibited higher phytochemical concentrations compared to raw inks, with distinct compositional trends. Multigrain biscuits showed synergistic enrichment of fatty acyls, prenol lipids, flavonoid and flavonoid glycosides, and amino acids, alongside reduced purine nucleosides. Bioprocessed multigrain inks enhance phytochemical diversity in 3D-printed biscuits, suggesting better nutritional and health-promoting composition. Reduction of purine nucleosides implies that strategic blending of bioprocessed inks might help moderate dietary purine levels. Such bioprocessed multigrain inks are integral to developing functional 3D-printed foods with balanced nutrient and metabolite profiles.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144220135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"GWAS of Chickpea Grain Macronutrient and Lipidomic Profiles From a Global Diversity Panel","authors":"Sally Buck,&nbsp;Jakob Butler,&nbsp;Raul Ortega,&nbsp;Matthew Taylor,&nbsp;Jeni Pritchard,&nbsp;Jean-Philippe Ral","doi":"10.1002/leg3.70036","DOIUrl":"https://doi.org/10.1002/leg3.70036","url":null,"abstract":"<p>Chickpea is an important agricultural crop with high nutritional value and potential for functional ingredient applications. Chickpeas are categorised into two market classes, desi and kabuli, according to grain size and colour, but variation in grain composition including the lipidome within and between classes remains largely unexplored. Macronutrient characterisation was performed alongside lipidomic analysis in a global Chickpea Diversity panel to identify drivers of grain composition and relationships between nutritional traits. Assays performed on chickpea flour showed extensive variation in almost every seed composition trait, with no relation to market class or geographic origin. Lipidomic analysis revealed triacylglycerols to be the most abundant lipid class in all chickpeas, regardless of market class, and C18:2 was the most abundant class of fatty acids. The analysis also identified low abundance fatty acids not previously classified in chickpeas (C20:1, C20:2, C18:4, C16:2 and C16:3). Moderate to absent correlations between macronutrient content suggest independent genetic control amenable to breeding. A genome-wide association study (GWAS) identified several loci of interest for grain composition, with 8% of the variation in starch concentration explained by two haplotypes, providing promising avenues for future work. These results highlight important opportunities for developing chickpea varieties with enhanced nutritional profiles and better suitability for emerging markets.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70036","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144220250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Bioprocessing and Ultrasonication on Nutritional, Functional and Antioxidant Properties of African Yam Bean Flour and Cookie Quality","authors":"Bamisaiye Yemisi Olaitan,&nbsp;Janet Adeyinka Adebo,&nbsp;Dupe Temilade Otolowo,&nbsp;Oluwafemi Ayodeji Adebo,&nbsp;Sunday Samuel Sobowale","doi":"10.1002/leg3.70035","DOIUrl":"https://doi.org/10.1002/leg3.70035","url":null,"abstract":"<p>This study investigated the effects of bioprocessing (fermentation, germination, combined germination and fermentation and combined germination and solid-state fermentation) and ultrasonication (US) treated at 15 and 30 min (US 15 and US 30) on African yam bean (AYB) flour properties. Changes in nutritional, mineral, functional, antinutritional and antioxidant properties were evaluated, along with the consumer acceptability of cookies made from the processed flours. The moisture content of all the bioprocessed samples was higher, except for the ultrasonicated samples, which showed a decrease. The crude protein of the fermented AYB (FAYB) and US 15 exhibited higher values, with a decrease in germinated and combined germinated samples. The FAYB showed a significant increase in potassium and phosphorus, while the US 30 sample showed an increase in phosphorus and magnesium. There was a decrease in foaming capacity, bulk density, water absorption capacity and antinutritional factors (tannin and alkaloid), with an increase in total flavonoid, total phenolic and antioxidant activities of all the processed AYB flours. The ultrasonication treatments demonstrated a higher FRAP (ferric reducing ability of plasma). A consumer acceptability test revealed that the cookies made from US 15 flour were most preferred for taste, appearance, crispiness, texture, colour and overall acceptability, while the combined germinated solid-state fermented samples ranked highest for aroma. These findings suggest that ultrasonication, in particular, has a promising potential for enhancing AYB utilisation in food product development.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70035","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modification of Faba Bean Protein Gels Using Thermal Treatment and Calcium Sulphate","authors":"Andreas Hopf,&nbsp;Deepa Agarwal,&nbsp;Daniel J. Skylas,&nbsp;Peter Valtchev,&nbsp;Chris Whiteway,&nbsp;Roman Buckow,&nbsp;Fariba Dehghani","doi":"10.1002/leg3.70032","DOIUrl":"https://doi.org/10.1002/leg3.70032","url":null,"abstract":"<p>Faba bean protein concentrate (FPC) offers promising applications in the food industry, particularly in the formulation of plant-based meat and dairy alternatives, because of its versatile functional characteristics. This study examined the impact of thermal treatment on functional properties of FPC and the textural properties of its gels when using CaSO₄ as a coagulant. The thermal treatment involved a 30-min saturated steam treatment at 100°C in a commercial combination oven, followed by 10 min of fluidised-bed drying at 140°C, applied to dehulled faba bean seed material prior to dry fractionation. The functional properties of untreated and thermally treated FPCs, including protein solubility and water-holding capacity, were assessed. Subsequently, heat-induced gels were prepared with the faba bean protein material concentrations ranging from 12% to 16% w/w and CaSO₄ concentrations from 0.0% to 0.5% w/w and analysed for water-holding capacity, pH, textural and rheological properties. Thermal treatment resulted in a 32% reduction in protein solubility of the FPCs, while enhancing water-holding capacity by 2.2-fold. Gels formed with thermally treated FPC exhibited significantly higher stiffness and hardness, as well as altered rheological properties, including higher storage, loss modulus, yield stress and flow stress. The combination of thermal treatment and CaSO₄ significantly improved the textural and rheological properties of the gels, suggesting a synergistic effect. These findings demonstrate the potential of thermal treatment and salt coagulants to modulate the gelation properties of pulse protein concentrates, offering sustainable strategies for developing plant-based edible gels with enhanced functionality.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"7 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70032","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144085214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}