ArticleFoods (Basel, Switzerland)2020
Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Modelling the ageing gastrointestinal systemFood chemistry: X · 2026Article
- Simulating the biochemical environment for infant intestinal digestion: key challenges and recommendations.Frontiers in nutrition · 2026Review
- A review on sustainable non-thermal approaches for pea protein: Pre-treatment, extraction, modification, and applications.Food chemistry: X · 2025Article
- Human milkFrontiers in nutrition · 2025Review
- Plant-based proteins for infant formula: findings and recommendations from the ILSI Europe workshop.Frontiers in nutrition · 2025Review
- Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review.Food science and biotechnology · 2024Review
- A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein.Frontiers in nutrition · 2024Review
- Current advances forFrontiers in nutrition · 2024Review
- Legumes: A Vehicle for Transition to Sustainability.Nutrients · 2023Review
- Nutritional quality of protein flours of fava bean (Food chemistry: X · 2022Article
- Alternatives to Cow's Milk-Based Infant Formulas in the Prevention and Management of Cow's Milk Allergy.Foods (Basel, Switzerland) · 2022Review
- The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Infant formulas (IFs) are used as substitutes for human milk and are mostly based on cow milk proteins. For sustainability reasons, animal protein alternatives in food are increasingly being considered, as plant proteins offer interesting nutritional and functional benefits for the development of innovative IFs. This study aimed to assess how a partial substitution (50%) of dairy proteins with faba bean and pea proteins influenced the digestibility of IFs under simulated dynamic in vitro digestion, which were set up to mimic infant digestion. Pea- and faba bean-based IFs (PIF and FIF, respectively) have led to a faster aggregation than the reference milk-based IF (RIF) in the gastric compartment; that did not affect the digesta microstructure at the end of digestion. The extent of proteolysis was estimated via the hydrolysis degree, which was the highest for FIF (73%) and the lowest for RIF (50%). Finally, it was apparent that in vitro protein digestibility and protein digestibility-corrected amino acid score (PDCAAS)-like scores were similar for RIF and FIF (90% digestibility; 75% PDCAAS),
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Registered trials
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