Pre-processing and thermal treatment modulate structure, solubility and digestibility of faba bean protein isolates: A structure–function perspective
Sharma N; Gwala S; Owens RA; Giblin L; Kamani MH; Murphy E; Brodkorb A · 2026 · Food Hydrocolloids.
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
Despite growing interest in faba bean (Vicia faba L.) as a sustainable plant protein source, limited studies address process-induced structural mechanisms linking functionality with gastro-intestinal (GI) digestion. This study elucidates…
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Metadata source: Europe PMC