Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

Protein digestion of different protein sources using the INFOGEST static digestion model

(2020) Raquel Sousa et al.   FOOD RESEARCH INTERNATIONAL

Effects of dietary fibers and prebiotics in adiposity regulation via modulation of gut microbiota

(2020) Adriana Rivera-Piza et al.   Applied Biological Chemistry

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility

(2020) Claire Holland et al.   Foods

Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation

(2020) Talknice Z. Jombo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of high‐pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein‐prepared oil‐in‐water emulsions

(2020) Haining Guan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Raw and roasted pistachio nuts ( Pistacia vera L.) are ‘good’ sources of protein based on their digestible indispensable amino acid score as determined in pigs

(2020) Hannah M Bailey et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Germination as a bioprocess for enhancing the quality and nutritional prospects of Legume proteins

(2020) Ikenna C. Ohanenye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Most dominant roles of insect gut bacteria: digestion, detoxification, or essential nutrient provision?

(2020) Tian-Zhong Jing et al.   Microbiome

Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?

(2020) Michael G Gänzle   Current Opinion in Food Science

A randomized crossover trial on the effect of plant-based compared with animal-based meat on trimethylamine-N-oxide and cardiovascular disease risk factors in generally healthy adults: Study With Appetizing Plantfood—Meat Eating Alternative Trial (SWAP-MEAT)

(2020) Anthony Crimarco et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Health promoting microbial metabolites produced by gut microbiota after prebiotics metabolism

(2020) A. Peredo-Lovillo et al.   FOOD RESEARCH INTERNATIONAL

Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes

(2020) Anju Boora Khatkar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins

(2020) Sai Kranthi Vanga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Trypsin inhibitors: promising candidate satietogenic proteins as complementary treatment for obesity and metabolic disorders?

(2019) Vanessa Cristina Oliveira de Lima et al.   JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY

Recent progress in the utilization of pea protein as an emulsifier for food applications

(2019) Travis G. Burger et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review

(2019) Ruben Sanchez-Sabate et al.   International Journal of Environmental Research and Public Health

The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans

(2019) Ana M. Rovalino-Córdova et al.   FOOD CHEMISTRY

Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour

(2019) S. Sharma et al.   Quality Assurance and Safety of Crops & Foods

Macronutrient metabolism by the human gut microbiome: major fermentation by-products and their impact on host health

(2019) Kaitlyn Oliphant et al.   Microbiome

Nutrients’ and Antinutrients’ Seed Content in Common Bean (Phaseolus vulgaris L.) Lines Carrying Mutations Affecting Seed Composition

(2019) Giuberti et al.   Agronomy-Basel

Protein Digestibility of Cereal Products

(2019) Iris Joye   Foods

The Effect of Processing on Digestion of Legume Proteins

(2019) Donata Drulyte et al.   Foods

A comparative study of the functionality and protein quality of a variety of legume and cereal flours

(2019) Andrea K. Stone et al.   CEREAL CHEMISTRY

Balanced amino acid and higher micronutrients in millets complements legumes for improved human dietary nutrition

(2019) Anitha Seetha et al.   CEREAL CHEMISTRY

Modification of Glutenin and Associated Changes in Digestibility Due to Methylglyoxal during Heat Processing

(2019) Yaya Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultrasound-microwave assisted extraction of pectin from fig (Ficus carica L.) skin: Optimization, characterization and bioactivity

(2019) Seyed Mohammad Taghi Gharibzahedi et al.   CARBOHYDRATE POLYMERS

Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities

(2019) Elisa Di Stefano et al.   Scientific Reports

Understanding Attitudes towards Reducing Meat Consumption for Environmental Reasons. A Qualitative Synthesis Review

(2019) Sanchez-Sabate et al.   Sustainability

Full title- In vitro digestibility, amino acid profile and antioxidant activity of cooked Bambara groundnut grain

(2019) Adewumi Toyin Oyeyinka et al.   Food Bioscience

Effect of high-power sonication pretreatment on extraction and some physicochemical properties of proteins from chickpea, kidney bean, and soybean

(2019) Bibek Byanju et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Heat-induced changes in microstructure of spray-dried plant protein isolates and its implications on in vitro gastric digestion

(2019) Andrea Rivera del Rio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gamma irradiation of common beans: Effect on nutritional and technological properties

(2019) Dâmaris Carvalho Lima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Legume genomics and transcriptomics: From classic breeding to modern technologies

(2019) Muhammad Afzal et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

In vitro static digestion reveals how plant proteins modulate model infant formula digestibility

(2019) Linda Le Roux et al.   FOOD RESEARCH INTERNATIONAL

Effects of gamma irradiation on aflatoxin B 1 levels in soybean and on the properties of soybean and soybean oil

(2018) Zhen-shan Zhang et al.   APPLIED RADIATION AND ISOTOPES

A first step towards a consensus static in vitro model for simulating full-term infant digestion

(2018) O. Ménard et al.   FOOD CHEMISTRY

Effect of processing on the in vitro and in vivo protein quality of red and green lentils ( Lens culinaris )

(2018) Matthew G. Nosworthy et al.   FOOD CHEMISTRY

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

(2018) Ting Xiong et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound-assisted extraction and bioaccessibility of saponins from edible seeds: quinoa, lentil, fenugreek, soybean and lupin

(2018) Joaquín Navarro del Hierro et al.   FOOD RESEARCH INTERNATIONAL

High hydrostatic pressure treatment for manufacturing of red bean powder: A comparison with the thermal treatment

(2018) Hyunah Lee et al.   JOURNAL OF FOOD ENGINEERING

Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate

(2018) Jasim Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of gamma irradiation on the protein characteristics and functional properties of sesame ( Sesamum indicum L.) seeds

(2018) Amro B. Hassan et al.   RADIATION PHYSICS AND CHEMISTRY

Swirling cavitation improves the emulsifying properties of commercial soy protein isolate

(2018) Feng Yang et al.   ULTRASONICS SONOCHEMISTRY

Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba)

(2018) Matthew Nosworthy et al.   Nutrients

Bioactive Peptides from Germinated Soybean with Anti-Diabetic Potential by Inhibition of Dipeptidyl Peptidase-IV, α-Amylase, and α-Glucosidase Enzymes

(2018) Marcela González-Montoya et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Effect of the preparation method and storage time on the in vitro protein digestibility of maize tortillas

(2018) A. Martínez-Velasco et al.   JOURNAL OF CEREAL SCIENCE

An integrated look at the effect of structure on nutrient bioavailability in plant foods

(2018) Edoardo Capuano et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan ) as influenced by germination time and temperature

(2018) Savita Sharma et al.   JOURNAL OF FOOD BIOCHEMISTRY

Pulsed electric field improved protein digestion of beef during in-vitro gastrointestinal simulation

(2018) Z.F. Bhat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exogenous xylanase or protease for pigs fed barley cultivars with high or low enzyme inhibitors

(2018) Jan Værum Nørgaard et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing

(2017) Zhen Ma et al.   FOOD RESEARCH INTERNATIONAL

Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum)

(2017) Matthew G. Nosworthy et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

(2017) Sara Avilés-Gaxiola et al.   JOURNAL OF FOOD SCIENCE

Pulses: an overview

(2017) Narpinder Singh   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Identification of chickpea seed proteins resistant to simulated in vitro human digestion

(2017) I.C. Ribeiro et al.   Journal of Proteomics

In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments

(2017) Laura Laguna et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions

(2017) Naincy Parmar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

Digestion of isolated legume cells in a stomach-duodenum model: three mechanisms limit starch and protein hydrolysis

(2017) Rewati R. Bhattarai et al.   Food & Function

Structure and function of seed storage proteins in faba bean (Vicia faba L.)

(2017) Yujiao Liu et al.   3 Biotech

Structure and function of seed storage proteins in faba bean (Vicia faba L.)

(2017) Yujiao Liu et al.   3 Biotech

Determination of the protein quality of cooked Canadian pulses

(2017) Matthew G. Nosworthy et al.   Food Science & Nutrition

Legume seeds and colorectal cancer revisited: Protease inhibitors reduce MMP-9 activity and colon cancer cell migration

(2016) A.I.G. Lima et al.   FOOD CHEMISTRY

Antioxidative and antihypertensive activities of pig meat before and after cooking and in vitro gastrointestinal digestion: Comparison between Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig

(2016) Amalia Simonetti et al.   FOOD CHEMISTRY

The impact of heating and soaking on the in vitro enzymatic hydrolysis of protein varies in different species of tropical legumes

(2016) Julieta Torres et al.   FOOD CHEMISTRY

Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure

(2016) F. Peyrano et al.   Innovative Food Science & Emerging Technologies

Effect of extrusion process on antinutritional factors and protein and starch digestibility of lentil splits

(2016) Rahul P. Rathod et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Secondary Structure and Subunit Composition of Soy ProteinIn VitroDigested by Pepsin and Its Relation with Digestibility

(2016) Yong Yang et al.   Biomed Research International

Emerging Genomic Tools for Legume Breeding: Current Status and Future Prospects

(2016) Manish K. Pandey et al.   Frontiers in Plant Science

Nutritional and anti-nutritional composition, and in vitro protein digestibility of Kabuli chickpea (Cicer arietinum L.) as affected by differential processing methods

(2016) Yixiang Xu et al.   Journal of Food Measurement and Characterization

Comparative assessment of the effect of ultrasound treatment on protein functionality pre- and post-emulsification

(2015) Jonathan O’Sullivan et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat

(2015) Yun Deng et al.   Food and Bioprocess Technology

Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

(2015) Yakoub Ladjal-Ettoumi et al.   Food Biophysics

Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples

(2015) Seda Yalcin et al.   FOOD CHEMISTRY

Comparing functional properties of concentrated protein isolates with freeze-dried protein isolates from lupin seeds

(2015) J.A.M. Berghout et al.   FOOD HYDROCOLLOIDS

Structural aspects of legume proteins and nutraceutical properties

(2015) Marina Carbonaro et al.   FOOD RESEARCH INTERNATIONAL

Comparison of batch and continuous ultrasonic emulsification processes

(2015) Jonathan O’Sullivan et al.   JOURNAL OF FOOD ENGINEERING

Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans

(2015) Yu Zhong et al.   JOURNAL OF FOOD SCIENCE

Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods

(2015) Hao Hu et al.   Journal of Functional Foods

Impact of germination and enzymatic hydrolysis of cowpea bean ( Vigna unguiculata ) on the generation of peptides capable of inhibiting dipeptidyl peptidase IV

(2014) Thaís de Souza Rocha et al.   FOOD RESEARCH INTERNATIONAL

Freeze-Drying Changes the Structure and Digestibility of B-Polymorphic Starches

(2014) Bin Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin-Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV

(2014) Luis Mojica et al.   JOURNAL OF FOOD SCIENCE

Acceptability and characterization of extruded pinto, navy and black beans

(2014) Courtney W Simons et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of roasting and electron beam irradiating on protein characteristics, ruminal degradability and intestinal digestibility of soybean and the performance of dairy cows

(2014) Amin Akbarian et al.   Livestock Science

Effect of ionizing radiation on structural and functional attributes of red kidney bean (Phaseolus vulgaris L.) lectin

(2014) N. Mallikarjunan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Single molecule unfolding and stretching of protein domains inside a solid-state nanopore by electric field

(2013) Kevin J. Freedman et al.   Scientific Reports

Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality

(2012) G. Sarwar Gilani et al.   BRITISH JOURNAL OF NUTRITION

Vicilin and the basic subunit of legumin are putative chickpea allergens

(2012) Shimrit Bar-El Dadon et al.   FOOD CHEMISTRY

Physicochemical and functional properties of protein concentrates from pulses

(2012) R. Toews et al.   FOOD RESEARCH INTERNATIONAL

The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate

(2012) Nicole A. Avramenko et al.   FOOD RESEARCH INTERNATIONAL

Legumes seed storage proteins characterization by SDS-PAGE and Lab-on-a-Chip electrophoresis

(2012) Zorica Nikolić et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata)

(2012) T. Tinus et al.   JOURNAL OF FOOD ENGINEERING

Effects of gamma irradiation and/or cooking on nutritional quality of faba bean (Vicia faba L.) cultivars seeds

(2012) Asha Mohamed Ali Osman et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans

(2012) Gertrud Linsberger-Martin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of processing on antinutrients and in vitro protein digestibility of the underutilized legume, Vigna unguiculata (L.) Walp subsp. unguiculata

(2012) V. Kalpanadevi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relevance and challenges in modeling human gastric and small intestinal digestion

(2012) Aurélie Guerra et al.   TRENDS IN BIOTECHNOLOGY

Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study

(2011) M. Carbonaro et al.   AMINO ACIDS

Antibacterial peptides derived from caprine whey proteins, by digestion with human gastrointestinal juice

(2011) Hilde Almaas et al.   BRITISH JOURNAL OF NUTRITION

Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties

(2011) Xin Rui et al.   FOOD RESEARCH INTERNATIONAL

Effect of gamma irradiation on physicochemical properties, proximate composition, vitamins and antinutritional factors of the tribal pulse Vigna unguiculata subsp. unguiculata

(2011) Pious Soris Tresina et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

(2010) Zhen Ma et al.   FOOD RESEARCH INTERNATIONAL

Changes in the Functional Properties and Antinutritional Factors of Extruded Hard-to-Cook Common Beans (Phaseolus vulgaris, L.)

(2010) Karla A. Batista et al.   JOURNAL OF FOOD SCIENCE

Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.)

(2010) Sei Joon Park et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds

(2010) J. Frias et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Degree of habitual mastication seems to contribute to interindividual variations in the glycemic response to rice but not to spaghetti

(2010) Viren Ranawana et al.   NUTRITION RESEARCH

Effect of gamma irradiation on lipoxygenases, trypsin inhibitor, raffinose family oligosaccharides and nutritional factors of different seed coat colored soybean (Glycine max L.)

(2010) Amit Kumar Dixit et al.   RADIATION PHYSICS AND CHEMISTRY

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

(2009) F. Roy et al.   FOOD RESEARCH INTERNATIONAL

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL

Enhancing protein and sugar release from defatted soy flakes using ultrasound technology

(2009) Bishnu Karki et al.   JOURNAL OF FOOD ENGINEERING

Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of SoybeanFrench Bean 7S Globulin Exhibits Excellent Properties

(2008) Aiko Kimura et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reducing, Radical Scavenging, and Chelation Properties of in Vitro Digests of Alcalase-Treated Zein Hydrolysate

(2008) Lijuan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Variation in seed protein digestion of different pea (Pisum sativum L.) genotypes by cecectomized broiler chickens: 2. Relation between in vivo protein digestibility and pea seed characteristics, and identification of resistant pea polypeptides

(2007) I. Gabriel et al.   Livestock Science