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Tailoring kidney bean protein structure, function, antioxidant properties, and in vitro digestibility through pre- and post-extraction high-pressure microfluidization
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DOI：10.1016/j.ifset.2025.104425.png)
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Abstract
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• Pre- and post-extraction microfluidization treatment of kidney bean protein (KBP). • Microfluidization (MF) promoted partial protein unfolding of KBP. • MF improved the structural and functional properties, and in-vitro digestibility of KBP. • MF improved the total phenolic content and antioxidant properties of KBP. • Post-extraction MF provided better functionality to KBP.
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