Grain legumes are important for human nutrition and contain slow-release carbohydrates.
The major carbohydrate in legumes is starch, accounting for 40–50% of their total weight …

The last decades have witnessed a surge of interest in the fate of dietary proteins during
gastrointestinal (GI) digestion. Although several in vitro digestion models are available as …

The use of ingredients based on plant protein isolates is being promoted due to
sustainability and health reasons. However, it is necessary to explore the behaviour of plant …

Different properties of grass pea (Lathyrus sativus L.) flour passed through 60, 72, 85, 100,
150 and 200 mesh sieves and in the size range of 249-74 μm were studied. The protein …

Background The increase in the senior population has enhanced the interest in evaluating
the food digestibility in that age group, using simulated digestion methods. Scope and …

Background Legume seeds are known to possess low glycaemic features and high levels of
resistant starch. The seed microstructure, ie, the arrangement of starch in cotyledon cells …

The aim of this work was to prepare bioplastics, from renewable and biodegradable
molecules, to be used as edible films. In particular, grass pea (Lathyrus sativus L.) flour was …

Grass pea is a legume crop with a protein content ranging from 20% to 30%, primarily
composed of approximately 66% globulin, along with glutelin (15%), albumin (14%), and …

Several proteins from animal and plant origin act as microbial transglutaminase substrate, a
crosslinking enzyme capable of introducing isopeptide bonds into proteins between the …

Mitochondrial dysfunction increasingly becomes a target for promoting healthy aging and
longevity. The dysfunction of mitochondria with age ultimately leads to a decline in physical …