Indispensable amino acid (IAA) composition and standardized ileal digestibility (SID) of five
animal‐and 12 plant‐based proteins were used to calculate their respective Digestible …

Background The ever-expanding human population demands some novel ideas and
ingenious ways to produce foods of sufficient quality and quantity that would meet the …

Pigeon pea is rich in proteins but has low protein digestibility like other legumes. This work
investigated the effects of processing, including soaking, grinding, ultrasound and …

Protein digestibility of soybean obtained from the main manufacturing steps for natto, such
as soaking (soaked soybeans 'S'), boiling (boiled soybeans 'B'), and fermentation (fermented …

The increased consumption of legume seeds as a strategy for enhancing food security,
reducing malnutrition, and improving health outcomes on a global scale remains an ongoing …

The bioavailability of nanoparticles during the digestive process is intricately linked to their
structural integrity and interactions with bile salts. In this study, enzymatically hydrolyzed …

A FTIR spectro-chemometric measurement was first-ever made available to monitor
chemical and molecular structural changes during the fungal fermentation of soybean meal …

This study evaluated the effects of Bacillus fermentation on soybean meal protein (SBMP)
microstructure and major anti‐nutritional factors (ANFs) in soybean meal (SBM). The …

Protein is an essential macronutrient. The nutritional needs of dietary proteins are met by
digestion and absorption in the small intestine. Indigestible proteins are further metabolized …

High-performance, water-resistant soy protein isolate-based adhesives have broad
applications in the plywood manufacturing industry. However, they tend to be difficult to …