Plant-based diets are associated with reduced risk of lifestyle-induced chronic diseases. The
thousands of phytochemicals they contain are implicated in cellular-based mechanisms to …

The intake of foods derived from plants has been proposed as an useful strategy in the
prevention of several chronic diseases. However, plants also possess a group of substances …

The traditional perception that legumes would not be suitable for extrusion cooking is now
completely outdated. In recent years, an increasing number of studies have been conducted …

Plants evolve to synthesize various natural metabolites to protect themselves against
threats, such as insects, predators, microorganisms, and environmental conditions (such as …

Protein is one of the important, foremost and versatile nutrients of food. The quantity and
quality of protein are determinants of its nutritional values. Therefore, adequate consumption …

Legume grains have provided essential nutrients in human diets for centuries, being
excellent sources of proteins, carbohydrates, fatty acids, and fibers. They also contain …

Recently, self-healing and high mechanical strength hydrogels have aroused much
research due to their potential future in strain-sensitive flexible sensors. In this manuscript …

Lectins are widely distributed proteins having ability of binding selectively and reversibly
with carbohydrates moieties and glycoconjugates. Although lectins have been reported from …

Chickpea is an important leguminous crop in terms of both production and consumption. It
has been widely consumed since centuries for its protein-rich seeds. It enriches the staple …

Background With the growth of the population, the global demand for sustainably produced
protein is continuously increasing. However, the health issues and environmental impact of …