Background Pulses are widely consumed as a source of protein along with cereals.
Chickpea (Cicer arietinum L.) is the oldest and cultivated major pulse crop in India. It is a rich …

The food processing industry generates an immense amount of waste, which leads to major
concerns for its environmental impact. However, most of these wastes, such as plant …

Background Digestibility, an indicator of protein bioavailability, is essentially a measure of
the susceptibility of a protein towards proteolysis. Proteins with higher digestibility have …

The digestibility and bioavailability of plant protein are the key factors for meeting human
nutritional needs and particularly when looking for alternatives for animal-based proteins …

Insulin (hydrophilic) and quercetin (hydrophobic) have broad biological benefits; however,
their rapid hydrolysis (via protease degradation) during digestion hinders their stability and …

Abstract Changes in the structural and physicochemical properties of quinoa starch during
germination were investigated. The amylose content of Zhongli No. 1 quinoa (ZQ) was …

Common beans are an inexpensive source of high‐quality food ingredients. They are rich in
proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules …

The influence of natural fermentation on the highlands barley starch chemical structure,
morphological, physicochemical, and thermal properties was studied. The findings showed …

Extrusion cooking is receiving increasing attention as technology applied for the production
of protein-based products. Researchers in this field showed that proteins from several …

Gelatinized adzuki-bean cake (commonly known as Yokan or Yanggaeng) is one of Asia's
favorite bean snacks. This product as a continuous phase structure, which is embedded with …