Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

Ikenna C. Ohanenye; Flora Glad C. Ekezie; Roghayeh A. Sarteshnizi; Ruth T. Boachie; Chijioke U. Emenike; Xiaohong Sun; Ifeanyi D. Nwachukwu; Chibuike C. Udenigwe

doi:10.3390/foods11152299

Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

Ikenna C. Ohanenye, Flora Glad C. Ekezie, Roghayeh A. Sarteshnizi, Ruth T. Boachie, Chijioke U. Emenike, Xiaohong Sun, Ifeanyi D. Nwachukwu, Chibuike C. Udenigwe

Research output: Contribution to journal › Review article › peer-review

39 Citations (Scopus)

Original language	English
Article number	2299
Journal	Foods
Volume	11
Issue number	15
DOIs	https://doi.org/10.3390/foods11152299
Publication status	Published - Aug 2022
Externally published	Yes

ASJC Scopus Subject Areas

Health(social science)
Food Science
Health Professions (miscellaneous)
Plant Science
Microbiology

Keywords

DIAAS
PDCAAS
emerging food processing technology
food processing
in vitro digestibility
legume proteins

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.3390/foods11152299

Cite this

@article{5cb610bf39d8420396b350f6207054ac,

title = "Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies",

keywords = "DIAAS, PDCAAS, emerging food processing technology, food processing, in vitro digestibility, legume proteins",

author = "Ohanenye, {Ikenna C.} and Ekezie, {Flora Glad C.} and Sarteshnizi, {Roghayeh A.} and Boachie, {Ruth T.} and Emenike, {Chijioke U.} and Xiaohong Sun and Nwachukwu, {Ifeanyi D.} and Udenigwe, {Chibuike C.}",

note = "Publisher Copyright: {\textcopyright} 2022 by the authors.",

year = "2022",

month = aug,

doi = "10.3390/foods11152299",

language = "English",

volume = "11",

journal = "Foods",

issn = "2304-8158",

publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",

number = "15",

}

TY - JOUR

T1 - Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

AU - Ohanenye, Ikenna C.

AU - Ekezie, Flora Glad C.

AU - Sarteshnizi, Roghayeh A.

AU - Boachie, Ruth T.

AU - Emenike, Chijioke U.

AU - Sun, Xiaohong

AU - Nwachukwu, Ifeanyi D.

AU - Udenigwe, Chibuike C.

PY - 2022/8

Y1 - 2022/8

KW - DIAAS

KW - PDCAAS

KW - emerging food processing technology

KW - food processing

KW - in vitro digestibility

KW - legume proteins

UR - http://www.scopus.com/inward/record.url?scp=85136974812&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85136974812&partnerID=8YFLogxK

U2 - 10.3390/foods11152299

DO - 10.3390/foods11152299

M3 - Review article

AN - SCOPUS:85136974812

SN - 2304-8158

VL - 11

JO - Foods

JF - Foods

IS - 15

M1 - 2299

ER -

Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

ASJC Scopus Subject Areas

Keywords

UN SDGs

Access to Document

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