CHAPTER 2: Research Advances in Food Protein Digestibility
Published:03 Jun 2021
X. Sun, H. Li, J. Ren, and C. C. Udenigwe, in Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications, ed. C. C. Udenigwe, The Royal Society of Chemistry, 2021, pp. 34-57.
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To improve food protein quality and achieve food security, food scientists have put significant effort into research on enhancing protein digestibility. This chapter provides an update on research advances in food protein digestibility, including a discussion of methods for the evaluation of food protein digestibility, analysis of factors that influence protein digestibility and an introduction to processing technologies for improving protein digestibility. The content of this chapter is important for designing tailor-made protein-based healthy foods.