Protein digestibility is currently a hot research topic and is of big interest to the food industry.
Different scoring methods have been developed to describe protein quality. Cereal protein …

There are different types of nutritionally mediated oxidative stress sources that trigger
inflammation. Much information indicates that high intakes of macronutrients can promote …

Highlights•Dietary fibers (DFs) act as physical barriers to play the function of lowering starch
digestibility.•Physical barrier effects of DF can be categorized as viscosity effects, physical …

Cell walls are important structural components of plants, affecting both the bioaccessibility
and subsequent digestibility of the nutrients that plant-based foods contain. These …

This review describes dietary fibres originating from a range of foods, particularly in relation
to their plant cell walls. It explores the categorization of dietary fibres into “soluble” or …

Abstract Background Sustainable plant-, algal-, and fungal-based alternative foods are
required to feed the growing human population. The quality of such alternative foods …

As the prevalence of obesity and diabetes has continued to increase rapidly in recent years,
dietary approaches to regulating glucose homeostasis have gained more attention. Starch is …

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 …

Food digestion may be regarded as a physiological interface between food and health.
During digestion, the food matrix is broken down and the component nutrients and bioactive …

Abstract Type 1 resistant starch (RS1) has recently received tremendous attention from
various research areas such as food science, nutrition, microbiology, and pharmaceutical …