Nutritional quality of proteins from major oilseeds – a review | OCL

Diversity of Plant Proteins extracted from Oil & Protein Crop / Diversité des protéines végétales issues des oléoprotéagineux

Open Access

Review

Numéro		OCL Volume 33, 2026 Diversity of Plant Proteins extracted from Oil & Protein Crop / Diversité des protéines végétales issues des oléoprotéagineux


Numéro d'article		6
Nombre de pages		12
DOI		https://doi.org/10.1051/ocl/2025036
Publié en ligne		9 février 2026

Adeyemo SM, Onilude AA. 2013. Enzymatic reduction of anti-nutritional factors in fermenting soybeans by Lactobacillus plantarum isolates from fermenting cereals. Niger Food J 31 (2): 84–90. https://doi.org/10.1016/S0189-7241(15)30080-1 [Google Scholar]
Afssa. 2007. Protein intake: Dietary intake, quality, requirements and recommendations. [Google Scholar]
Alonso R, Aguirre A, Marzo F. 2000. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem 68 (2): 159–165. https://doi.org/10.1016/S0308-8146(99)00169-7 [Google Scholar]
Anses. 2016. Les protéines. Anses − Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail. https://www.anses.fr/fr/content/les-proteines [Google Scholar]
Anses. 2021, March 15. Les lipides. Anses − Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail. https://www.anses.fr/fr/content/les-lipides [Google Scholar]
Arrutia F, Binner E, Williams P, Waldron KW. 2020. Oilseeds beyond oil: Press cakes and meals supplying global protein requirements. Trends Food Sci Technol 100: 88–102. https://doi.org/10.1016/j.tifs.2020.03.044 [CrossRef] [Google Scholar]
Avelar Z, Pereira RN, Vicente AA, Rodrigues RM. 2024. Protein quality of cereals: Technological and functional perspectives. J Cereal Sci 117: 103922. https://doi.org/10.1016/j.jcs.2024.103922 [Google Scholar]
Bauer J, Biolo G, Cederholm T, et al. 2013. Evidence-based recommendations for optimal dietary protein intake in older people: a position paper from the PROT-AGE study group. J Am Med Dir Assoc 14 (8): 542–559. https://doi.org/10.1016/j.jamda.2013.05.021 [Google Scholar]
Beaudart C, Bonnefoy M, Gilbert T, et al. 2021. Which quality of life for the sarcopenic patient? Geriatrie Et Psychologie Neuropsychiatrie Du Vieillissement 19 (3): 245–252. https://doi.org/10.1684/pnv.2021.0948 [Google Scholar]
Berrazaga I, Salles J, Laleg K, et al. 2020. Anabolic properties of mixed wheat-legume pasta products in old rats: impact on whole-body protein retention and skeletal muscle protein synthesis. Nutrients 12 (6): 1596. https://doi.org/10.3390/nu12061596 [Google Scholar]
Boirie Y, Dangin M, Gachon P, Vasson MP, Maubois JL, Beaufrère B. 1997. Slow and fast dietary proteins differently modulate postprandial protein accretion. Proc Natl Acad Sci USA 94 (26): 14930–14935. https://doi.org/10.1073/pnas.94.26.14930 [Google Scholar]
Borredon M-E., Berger M, Darracq Dauguet S, et al. 2011. Débouchés actuels et futurs du tournesol produit en France—Critères de qualité. Innov Agron 14: 19–38. [Google Scholar]
Bourdon D. 1989. Les nouveaux colzas à basse teneur en glucosinolates: Composition chimique et valeur nutritive des tourteaux et graines pour le porc. Prod Anim 2 (4): 267–273. [Google Scholar]
Bracher A. 2019, July 1. Les oléagineux comme alternatives aux protéines importées. Agrarforschung Schweiz. https://www.agrarforschungschweiz.ch/fr/2019/07/les-oleagineux-comme-alternatives-aux-proteines-importees/ [Google Scholar]
Brodkorb A, Egger L, Alminger M, et al. 2019. INFOGEST static in vitro simulation of gastrointestinal food digestion. Nat Protoc 14 (4): 991–1014. https://doi.org/10.1038/s41596-018-0119-1 [Google Scholar]
Calles T, Del Castello R, Baratelli M, Xipsiti M. 2016. The international year of pulses: final report. Food and Agriculture Organization of the United Nations. [Google Scholar]
Carbonaro M, Maselli P, Nucara A. 2012. Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study. Amino Acids 43 (2): 911–921. https://doi.org/10.1007/s00726-011-1151-4 [Google Scholar]
Cerrutti N. 2017. Abeilles et cultures oléoprotéagineuses: Vers une meilleure compréhension de leurs interactions. OCL 24 (6): Article 6. https://doi.org/10.1051/ocl/2017053 [Google Scholar]
Chatterjee S, Senapati P, Kundu TK. 2012. Post-translational modifications of lysine in DNA-damage repair. Essays Biochem 52: 93–111. https://doi.org/10.1042/bse0520093 [Google Scholar]
Chen Q, Zhang J, Zhang Y, Wang Q. 2022. Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality. Food Chem 390: 133139. https://doi.org/10.1016/j.foodchem.2022.133139 [Google Scholar]
Deglaire A, Moughan P. 2012. Supplement paper: animal models for determining amino acid digestibility in humans − a review. Br J Nutr 108: S273–S281. https://doi.org/10.1017/S0007114512002346 [Google Scholar]
Ding M, Huang Z, Jin Z, et al. 2022. The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein. Food Hydrocoll 126: 107464. https://doi.org/10.1016/j.foodhyd.2021.107464 [Google Scholar]
Duan X, Zhang M, Chen F. 2021. Prediction and analysis of antimicrobial peptides from rapeseed protein using in silico approach. J Food Biochem 45 (4): e13598. https://doi.org/10.1111/jfbc.13598 [Google Scholar]
EL-Suhaibani M, Ahmed MA, Osman MA. 2020. Study of germination, soaking and cooking effects on the nutritional quality of goat pea (Securigera securidaca L.). J King Saud Univ Sci 32 (3): 2029–2033. https://doi.org/10.1016/j.jksus.2020.02.021 [Google Scholar]
Ertl P, Knaus W, Zollitsch W. 2016. An approach to including protein quality when assessing the net contribution of livestock to human food supply. Animal 10 (11): 1883–1889. https://doi.org/10.1017/S1751731116000902 [Google Scholar]
Estève-Saillard M. 2016. Tendance de marché en France sur la présence des protéines végétales dans les produits alimentaires. OCL 23 (4): D403. https://doi.org/10.1051/ocl/2016015 [Google Scholar]
Evrard J. 2005. Les tourteaux d’oléagineux, source de protéines en alimentation animale. OCL 12 (3): 224–227. https://doi.org/10.1051/ocl.2005.0224 [Google Scholar]
FAO. 2003. Les bilans alimentaires—Annexe I. Table de composition des aliments. https://www.fao.org/4/x9892f/x9892f0c.htm [Google Scholar]
FAO. 2013. Dietary protein quality evaluation in human nutrition: Report of an FAO Expert Consultation [on Protein Quality Evaluation in Human Nutrition], 31 March − 2 April, 2011, Auckland, New Zealand. Expert Consultation on Protein Quality Evaluation in Human Nutrition, Rome. Food and Agriculture Organization of the United Nations. [Google Scholar]
FAO & WHO (Eds.). 1991. Protein quality evaluation: Report of the Joint FAO/WHO Expert Consultation, Bethesda, Md. USA 4–8 8 December 1989. Joint Expert Consultation on Protein Quality Evaluation Rome. Food and Agriculture Organization of the United Nations. [Google Scholar]
FFAS. 2019. Les protéines dans l’alimentation: vers un équilibre animal − végétal. [Google Scholar]
Fine F, Vian MA, Tixier A-SF, et al. 2013. Les agro-solvants pour l’extraction des huiles végétales issues de graines oléagineuses. OCL 20 (5): Article 5. https://doi.org/10.1051/ocl/2013020 [Google Scholar]
Gaudichon C, Bos C, Morens C, et al. (2002). Ileal losses of nitrogen and amino acids in humans and their importance to the assessment of amino acid requirements. Gastroenterology, 123 (1): 50–59. https://doi.org/10.1053/gast.2002.34233 [Google Scholar]
Gilani GS, Xiao CW, Cockell KA. 2012. Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality. Br J Nutr 108(S2): S315–S332. https://doi.org/10.1017/S0007114512002371 [Google Scholar]
Grundy MM-L., Edwards CH, Mackie AR, Gidley MJ, Butterworth PJ, Ellis PR. 2016. Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism. Br J Nutr 116 (5): 816–833. https://doi.org/10.1017/S0007114516002610 [Google Scholar]
Guéguen J, Walrand S, Bourgeois O. 2016. Les protéines végétales: Contexte et potentiels en alimentation humaine. Cahiers de Nutrition et de Diététique, 51 (4): 177–185. https://doi.org/10.1016/j.cnd.2016.02.001 [Google Scholar]
Gueugneau M. 2023. The value of dietary plant protein in older people. Curr Opin Clin Nutr Metab Care 26 (1): 3. https://doi.org/10.1097/MCO0000000000000884 [Google Scholar]
Guillin FM, Gaudichon C, Guérin-Deremaux L, et al. 2022. Real ileal amino acid digestibility of pea protein compared to casein in healthy humans: a randomized trial. Am J Clin Nutr 115 (2): 353–363. https://doi.org/10.1093/ajcn/nqab354 [Google Scholar]
Guillin FM, Gaudichon C, Guérin-Deremaux L, et al. 2024. Values for the digestibility of pea protein isolate or casein amino acids determined using the dual isotope method are not similar to those derived with the standard ileal balance method in healthy volunteers. J Nutr 154 (2): 516–525. https://doi.org/10.1016/j.tjnut.2023.12.039 [Google Scholar]
Han R, Hernández Álvarez AJ, Maycock J, Murray BS, Boesch C. 2021. Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates − experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties. Curr Res Food Sci 4: 141–149. https://doi.org/10.1016/j.crfs.2021.03.001 [Google Scholar]
Hilgendorf K, Wang Y, Miller MJ, Jin Y-S. 2024. Precision fermentation for improving the quality, flavor, safety, and sustainability of foods. Curr Opin Biotechnol 86: 103084. https://doi.org/10.1016/j.copbio.2024.103084 [Google Scholar]
INRA/CIRAD/AFZ. 2021. Tables de composition et de valeur nutritionnelle des aliments pour animaux. https://feedtables.com/fr/content/table-atable-as-fed [Google Scholar]
Ji N, Sun C, Zhao Y, Xiong L, Sun Q. 2014. Purification and identification of antioxidant peptides from peanut protein isolate hydrolysates using UHR-Q-TOF mass spectrometer. Food Chem 161: 148–154. https://doi.org/10.1016/j.foodchem.2014.04.010 [Google Scholar]
Joint WHO/FAO/UNU Expert Consultation. 2007. Protein and amino acid requirements in human nutrition. World Health Organization Technical Report Series, 935, 1–265, back cover. [Google Scholar]
Juodka R, Nainienė R, Juškienė V, et al. 2022. Camelina (Camelina sativa (L.) Crantz) as feedstuffs in meat type poultry diet: a source of protein and n-3 fatty acids. Animals 12 (3): 295. https://doi.org/10.3390/ani12030295 [Google Scholar]
Keskin SO, Ali TM, Ahmed J, Shaikh M, Siddiq M, Uebersax MA. 2022. Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—a review. Legume Sci 4 (1): e117. https://doi.org/10.1002/leg3.117 [Google Scholar]
Kodera T, Nio N. 2006. Identification of an angiotensin I-converting enzyme inhibitory peptides from protein hydrolysates by a soybean protease and the antihypertensive effects of hydrolysates in 4 spontaneously hypertensive model rats. J Food Sci 71 (3): C164–C173. https://doi.org/10.1111/j.1365-2621.2006.tb15612.x [Google Scholar]
Kotecka-Majchrzak K, Sumara A, Fornal E, Montowska M. 2020. Oilseed proteins − properties and application as a food ingredient. Trends Food Sci Technol 106: 160–170. https://doi.org/10.1016/j.tifs.2020.10.004 [Google Scholar]
Laleg K, Salles J, Berry A, et al. 2019. Nutritional evaluation of mixed wheat-faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention. Br J Nutr 121 (5): 496–507. https://doi.org/10.1017/s0007114518003586 [Google Scholar]
Li S, Sauer WC, Huang S, Hardin RT. 1998. Response of pancreatic secretions to feeding diets with low and high levels of soybean trypsin inhibitors in growing pigs. J Sci Food Agric 76 (3): 347–356. https://doi.org/10.1002/(SICI)1097-0010(199803)76:3<347::AID-JSFA954>3.0.CO;2-8 [Google Scholar]
Ma DWL, Seo J, Switzer KC, et al. 2004. n-3 PUFA and membrane microdomains: a new frontier in bioactive lipid research. J Nutr Biochem 15 (11): 700–706. https://doi.org/10.1016/j.jnutbio.2004.08.002 [Google Scholar]
Marques de Sousa AR. 2022. Development of an invitrodigestion protocolfor assessingprotein quality andfunctionality. Universidad Autónomademadrid. [Google Scholar]
Mathai JK, Liu Y, Stein HH. 2017. Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS). Br J Nutr 117 (4): 490–499. https://doi.org/10.1017/S0007114517000125 [Google Scholar]
Megías C, Pedroche J, Yust M. del M, Alaíz Barragán M, Girón-Calle J. 2009. Stability of sunflower protein hydrolysates in simulated gastric and intestinal fluids and Caco-2 cell extracts. https://doi.org/10.1016/j.lwt.2009.04.008 [Google Scholar]
Morin O, Pagès-Xatart-Parès X. 2012. Huiles et corps gras végétaux: ressources fonctionnelles et intérêt nutritionnel. OCL 19 (2): 63–75. https://doi.org/10.1051/ocl.2012.0446 [Google Scholar]
Opazo-Navarrete M, Burgos-Díaz C, Bravo-Reyes C, et al. 2025. Comprehensive review of plant protein digestibility: challenges, assessment methods, and improvement strategies. Appl Sci 15 (7): 3538. https://doi.org/10.3390/app15073538 [Google Scholar]
Orsavova J, Misurcova L, Ambrozova JV, Vicha R, Mlcek J. 2015. Fatty acids composition of vegetable oils and its contribution to dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids. Int J Mol Sci 16 (6): Article 6. https://doi.org/10.3390/ijms160612871 [Google Scholar]
Pinel A, Morio-Liondore B, Capel F. 2014. n−3 polyunsaturated fatty acids modulate metabolism of insulin-sensitive tissues: implication for the prevention of type 2 diabetes. J Physiol Biochem 70 (2): 647–658. https://doi.org/10.1007/s13105-013-0303-2 [Google Scholar]
PNNS. 2024. Programme national nutrition santé 4 (PNNS 4)—Professionnels. Ministère du Travail, de la Santé, des Solidarités et des Familles. https://sante.gouv.fr/prevention-en-sante/preserver-sa-sante/le-programme-national-nutrition-sante/article/programme-national-nutrition-sante-pnns-professionnels [Google Scholar]
Rho SJ, Lee J-S., Chung YI, Kim Y-W., Lee HG. 2009. Purification and identification of an angiotensin I-converting enzyme inhibitory peptide from fermented soybean extract. Process Biochem 44 (4): 490–493. https://doi.org/10.1016/j.procbio.2008.12.017 [Google Scholar]
Rutherfurd S.M, Fanning AC, Miller BJ, et al. (2015). Protein digestibility-corrected amino acid scores and digestible indispensable amino acid scores differentially describe protein quality in growing male rats. The Journal of Nutrition, 145 (2): 372–379. https://doi.org/10.3945/jn.114.195438 [Google Scholar]
Saini RK, Prasad P, Sreedhar RV, Akhilender Naidu K, Shang X, Keum Y-S. 2021. Omega-3 Polyunsaturated Fatty Acids (PUFAs): Emerging plant and microbial sources, oxidative stability, bioavailability, and health benefits-a review. Antioxidants (Basel, Switzerland), 10 (10): 1627. https://doi.org/10.3390/antiox10101627 [Google Scholar]
Salles J, Gueugneau M, Laleg K, et al. 2024. Circulating amino acid concentration after the consumption of pea or whey proteins in young and older adults affects protein synthesis in C2C12 myotubes. Nutrients 16 (17): Article 17. https://doi.org/10.3390/nu16172870 [Google Scholar]
Samtiya M, Aluko RE, Dhewa T. 2020. Plant food anti-nutritional factors and their reduction strategies: an overview. Food Prod Process Nutr 2 (1): 6. https://doi.org/10.1186/s43014-020-0020-5 [Google Scholar]
Saxton RA, Sabatini DM. 2017. mTOR signaling in growth, metabolism, and disease. Cell 168 (6): 960–976. https://doi.org/10.1016/j.cell.2017.02.004 [Google Scholar]
Schutyser M, Novoa SC, Wetterauw K, Politiek R, Wilms P. 2025. Dry fractionation for sustainable production of functional, nutritional and palatable grain legume protein ingredients. Food Eng Rev 17 (2): 344–358. https://doi.org/10.1007/s12393-024-09394-2 [Google Scholar]
Séré A, Bougma A, Bazié BSR, Nikièma PA, Gnankiné O, Bassolé IHN. 2022. Nutritional and functional properties of defatted flour, protein concentrates, and isolates of brachytrupes membranaceus (Orthoptera: Gryllidae) (Drury: 1773) and macrotermes subhyalinus (Isoptera: Blattodea) (Rambur: 1842) from Burkina Faso. Insects 13 (9): Article 9. https://doi.org/10.3390/insects13090764 [Google Scholar]
Shimakage A, Shinbo M, Yamada S. 2012. ACE inhibitory substances derived from soy foods. J Biol Macromol 12 (3): 72–80. https://doi.org/10.14533/jbm.12.72 [Google Scholar]
Singh R, Langyan S, Sangwan S, Rohtagi B, Khandelwal A, Shrivastava M. 2022. Protein for human consumption from oilseed cakes: a review. Front Sustain Food Syst 6. https://doi.org/10.3389/fsufs.2022.856401 [Google Scholar]
Sousa D, Simões L, Oliveira R, et al. 2023. Evaluation of biotechnological processing through solid-state fermentation of oilseed cakes on extracts bioactive potential. Biotechnol Lett 45 (10): 1293–1307. https://doi.org/10.1007/s10529-023-03417-4 [Google Scholar]
Terres Inovia. 2023, September 13. Les oléoprotéagineux, des ressources incontournables pour les insectes auxiliaires. Terres Inovia. https://www.terresinovia.fr/-/les-oleoproteagineux-des-ressources-incontournables-pour-les-insectes-auxiliaires [Google Scholar]
Terres Univia. 2019. Rapport d’activité 2019. [Google Scholar]
Terres Univia. 2025a, March. Tourteaux oléagineux − Utilisations. https://www.terresunivia.fr/cultures-et-utilisations/utilisations/alimentation-animale/tourteaux-oleagineux [Google Scholar]
Terres Univia. 2025b, March 20. Qualité des tourteaux de colza: Les résultats de la campagne 2023/24. https://www.terresunivia.fr/l-interprofession/actualites/l-interprofession/actualites/qualite-des-tourteaux-de-colza-les-resultats-de-la-campagne-2023-24 [Google Scholar]
Terres Univia. 2025c, March 21. Qualité des tourteaux de tournesol: Décryptage de la campagne 2023/24. https://www.terresunivia.fr/l-interprofession/actualites/l-interprofession/actualites/qualite-des-tourteaux-de-tournesol-decryptage-de-la-campagne-2023-24 [Google Scholar]
Tessier R, Calvez J, Gaudichon C. 2021. Les « dessous » du PD-CAAS et du DIAAS, deux critères en apparence simples de qualité nutritionnelle des protéines. Cahiers de Nutrition et de Diététique, 56 (2): 102-110. https://doi.org/10.1016/j.cnd.2021.02.002 [Google Scholar]
Troesch B, Eggersdorfer M, Laviano A, et al. 2020. Expert opinion on benefits of long-chain omega-3 fatty acids (DHA and EPA) in aging and clinical nutrition. Nutrients 12 (9): Article 9. https://doi.org/10.3390/nu12092555 [Google Scholar]
Tsou M-J., Kao F-J., Lu H-C., Kao H-C., Chiang W-D. 2013. Purification and identification of lipolysis-stimulating peptides derived from enzymatic hydrolysis of soy protein. Food Chem 138 (2): 1454–1460. https://doi.org/10.1016/j.foodchem.2012.10.149 [Google Scholar]
Tujioka K, Ohsumi M, Hayase K, Yokogoshi H. 2011. Effect of the quality of dietary amino acids composition on the urea synthesis in rats. J Nutr Sci Vitaminol 57 (1): 48–55. https://doi.org/10.3177/jnsv.57.48 [Google Scholar]
USDA. 2024, June 12. Oilseeds: World Markets and Trade | USDA Foreign Agricultural Service. https://www.fas.usda.gov/data/oilseeds-world-markets-and-trade-06122024 [Google Scholar]
VAN DERHeijden I Monteyne AJ, West S, et al. 2024. Plant protein blend ingestion stimulates postexercise myofibrillar protein synthesis rates equivalently to whey in resistance-trained adults. Med Sci Sports Exercise 56 (8): 1467–1479. https://doi.org/10.1249/MSS.0000000000003432 [Google Scholar]
Wang X, Ye A, Dave A, Singh H. 2021. In vitro digestion of soymilk using a human gastric simulator: Impact of structural changes on kinetics of release of proteins and lipids. Food Hydrocoll 111: 106235. https://doi.org/10.1016/j.foodhyd.2020.106235 [Google Scholar]
Watson H, Mitra S, Croden FC, et al. 2018. A randomised trial of the effect of omega-3 polyunsaturated fatty acid supplements on the human intestinal microbiota. Gut 67 (11): 1974–1983. https://doi.org/10.1136/gutjnl-2017-314968 [Google Scholar]
Wockenfuss L, Lammers V, Heinz V, Sozer N, Silventoinen-Veijalainen P. 2023. Two steps of dry fractionation: comparison and combination of air classification and electrostatic separation for protein enrichment from defatted rapeseed press cake. J Food Eng 357: 111623. https://doi.org/10.1016/j.jfoodeng.2023.111623 [Google Scholar]
Wu G. 2013. Functional amino acids in nutrition and health. Amino Acids 45 (3): 407–411. https://doi.org/10.1007/s00726-013-1500-6 [Google Scholar]
Yan H, Jin JQ, Yang P, et al. 2022. Fermented soybean meal increases nutrient digestibility via the improvement of intestinal function, anti-oxidative capacity and immune function of weaned pigs. Animal 16 (6): 100557. https://doi.org/10.1016/j.animal.2022.100557 [Google Scholar]
Yasar S, Uysal C, Tosun R. 2018. Nutritional Fortification of Sunflower Meal by Bacillus Subtilis ATCC PTA-6737 Fermentation | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies. https://journals.usamvcluj.ro/index.php/zootehnie/article/view/13158 [Google Scholar]
Yoshikawa M, Fujita H, Matoba N, et al. 2000. Bioactive peptides derived from food proteins preventing lifestyle-related diseases. BioFactors 12 (1-4): 143–146. https://doi.org/10.1002/biof.5520120122 [Google Scholar]
You H, Zhang Y, Wu T, et al. 2022. Identification of dipeptidyl peptidase IV inhibitory peptides from rapeseed proteins. LWT 160: 113255. https://doi.org/10.1016/j.lwt.2022.113255 [Google Scholar]
Zahir M, Fogliano V, Capuano E. 2018. Food matrix and processing modulate in vitro protein digestibility in soybeans. Food & Function 9 (12): 6326–6336. https://doi.org/10.1039/C8FO01385C [Google Scholar]
Zhang M, Wang O, Cai S, Zhao L, Zhao L. 2023. Composition, functional properties, health benefits and applications of oilseed proteins: a systematic review. Food Res Int 171: 113061. https://doi.org/10.1016/j.foodres.2023.113061 [CrossRef] [PubMed] [Google Scholar]
Zhou L, Yang Y, Wang J, Wei S, Li S. 2019. Effects of low fat addition on chicken myofibrillar protein gelation properties. Food Hydrocoll 90: 126–131. https://doi.org/10.1016/j.foodhyd.2018.11.044 [Google Scholar]

Les statistiques affichées correspondent au cumul d'une part des vues des résumés de l'article et d'autre part des vues et téléchargements de l'article plein-texte (PDF, Full-HTML, ePub... selon les formats disponibles) sur la platefome Vision4Press.

Les statistiques sont disponibles avec un délai de 48 à 96 heures et sont mises à jour quotidiennement en semaine.

Le chargement des statistiques peut être long.