Different processing methods for grains and legumes aim to enhance the bioavailability and sensory quality of nutrients.In this review,the effects,mechanisms of action,and applications in the food industry of pro-cessing methods such as wet heat treatment,high-temperature baking,extrusion puffing,ultrafine grinding,and microwave treatment on the structure and functional characteristics of grain and legume proteins were summarized.Different processed grains and legume proteins played important roles in improving food quality.This review aimed to provide references for the scientific and rational diet and the development of the grain and legume protein processing industry.
different processing methodscereal and legume proteinsstructurefunctional characteristicsappli-cation
维普
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