ArticleFoods (Basel, Switzerland)2019
Protein Digestibility of Cereal Products.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 78 papers, 2 of them syntheses that pooled it.
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Who cites it
78 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Methodological Modifications of the INFOGEST 2.0 Protocol in Plant-Based Food Studies: A Systematic Review.Journal of food science · 2026Pooled it
- Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety.Comprehensive reviews in food science and food safety · 2025Pooled it
- Extruded Pseudocereal Snacks Mathematical Modelling Approaches for Prediction and Optimisation: A Review.Foods (Basel, Switzerland) · 2026Review
- Fermentation-A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives.Foods (Basel, Switzerland) · 2026Review
- Rethinking Sustainability in Plant-Based Proteins: A Systems Perspective from Crop to Consumer.Foods (Basel, Switzerland) · 2026Review
- pH-induced changes in hydrophobicity and key amino acid exposure regulate myoglobin digestibility.Food chemistry: X · 2026Article
- Glutathione Delivery Using a Furcellaran-Chitosan System: Effects of Microencapsulation and Incorporation Strategy on Digestion in a Food Matrix.International journal of molecular sciences · 2026Article
- Interactions Between Plant Proteins and Gut Microbiota as Determinants of Intestinal Health.Microorganisms · 2026Review
- Emerging Insights into the Relationship Between Amino Acid Metabolism and Diabetic Cardiomyopathy.Biomolecules · 2025Review
- Unveiling the Impact of Processing Methods on In Vitro Protein Digestibility: A Focus on Highland Barley and Its Application in Wine Production.Foods (Basel, Switzerland) · 2025Review
- A systems review of grain proteins in rice and barley: biosynthesis, regulation, and impact on end-use quality.Frontiers in plant science · 2025Review
- Improved nutritional value of surplus bread and perennial ryegrass via solid-state fermentation with Rhizopus oligosporus.NPJ science of food · 2024Article
- Impact of Particle Size on the Physicochemical, Functional, andFoods (Basel, Switzerland) · 2024Article
- Bacterial interactions on nutrient-rich surfaces in the gut lumen.Infection and immunity · 2024Review
- Influence ofFoods (Basel, Switzerland) · 2024Article
- Effect of Germination on the Digestion of Legume Proteins.Foods (Basel, Switzerland) · 2024Review
- The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm (Molecules (Basel, Switzerland) · 2024Article
- Modifications of the Structural, Nutritional, and Allergenic Properties of Atlantic Cod Induced by Novel Thermal Glycation Treatments.Foods (Basel, Switzerland) · 2024Article
- Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product.Food chemistry: X · 2024Article
- Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications.Foods (Basel, Switzerland) · 2024Review
18 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 scores are typically low due to a suboptimal amino acid profile and low protein digestibility. Protein digestibility is a result of both external and internal factors. Examples of external factors are physical inaccessibility due to entrapment in e.g., intact cell structures and the presence of antinutritional factors. The main internal factors are the amino acid sequence of the proteins and protein folding and crosslinking. Processing of food is generally designed to increase the overall digestibility through affecting these external and internal factors. However, with proteins, processing may eventually also lead to a decrease in digestibility. In this review, protein digestion and digestibility are discussed with emphasis on the proteins of (pseudo)cereals.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.