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 …

Millets are a major source of human food, and their production has been steadily increasing
in the last decades to meet the dietary requirements of the increasing world population …

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

Background Millet and millet based products are known to have lower starch and protein
digestibility rates when compared to other cereals. Understanding, why millets are slowly …

Foxtail millet (Setaria italica), an annual grass plant, produces seeds that possess health‐
promoting properties owing to its unique protein composition containing a high content of …

In this study, dynamic distribution and molecular transition of gluten proteins during noodle
processing as well as their relationship with texture changes were systematically …

Sorghum is a versatile, drought and heat tolerant crop that fits well in sustainable production
systems. Sorghum grain has attractive attributes highly relevant to modern food use …

Artificial functional materials based on amyloid fibrils are proven to be a promising strategy
toward functional materials. However, scaling‐up applications present sustainability …

Alkali significantly enhanced gluten strength and noodle texture. To further understand the
underlying mechanisms of the gluten strengthening effect of alkali, the macroscopic …

The intestinal microbiota is a preponderant mediator of dietary effects on host health,
through the metabolism of undigested dietary macronutrients. Gut microbial metabolism …