{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T16:24:00Z","timestamp":1788539040990,"version":"build-2803163510"},"reference-count":146,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T00:00:00Z","timestamp":1788480000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministry of Higher Education and Scientific Research (MESRS), Republic of Tunisia and General Secretariat of Research and Innovation, Greece","award":["\u0393\u0393P25-0563638-CODE"],"award-info":[{"award-number":["\u0393\u0393P25-0563638-CODE"]}]},{"name":"Ministry of Higher Education and Scientific Research (MESRS), Republic of Tunisia and General Secretariat of Research and Innovation, Greece","award":["\u0393\u0393EK Prima 2025-09"],"award-info":[{"award-number":["\u0393\u0393EK Prima 2025-09"]}]},{"name":"PRIMA program under project LEGACY"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Owing to their high nutritional value, functional proteins, and low environmental impact, legume proteins have emerged as sustainable alternatives to animal proteins. However, their broader utilization is constrained by antinutritional factors (ANFs), which can adversely affect protein digestibility, mineral bioavailability, and techno-functional features. Fermentation has appeared as a promising approach to overcoming these limitations. Through microbial and enzymatic activities, fermentation can reduce ANFs, modify protein structures, and promote proteolysis, generating peptides and free amino acids that may improve digestibility, bioavailability, and functional properties. This review critically explores the effects of fermentation on legume proteins, concentrating on ANF reduction, protein degradation and structural modification, proteolysis, and their consequences for nutritional and techno-functional properties. Particular attention is given to protein hydrolysis and peptide generation, as well as the limitations and potential trade-offs of fermentation, including extreme proteolysis, loss of desirable functional properties, unwanted sensory changes, variability among strains and substrates, and prolonged processing. The review also discusses the incorporation of fermented legume proteins into relevant food systems, with emphasis on their functional performance and application potential. Finally, current knowledge gaps and future research priorities are highlighted to support the development of controlled fermentation strategies for nutritionally improved, functionally tailored, and industrially feasible legume protein ingredients.<\/jats:p>","DOI":"10.3390\/molecules31173104","type":"journal-article","created":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T16:07:32Z","timestamp":1788538052000},"page":"3104","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8839-7377","authenticated-orcid":false,"given":"Slim","family":"Smaoui","sequence":"first","affiliation":[{"name":"Laboratory of Microbial and Enzymes Biotechnology and Biomolecules (LMEBB), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3029, Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8360-6830","authenticated-orcid":false,"given":"Abeera","family":"Moin","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, University of Karachi, Karachi 75270, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haifa","family":"Chtourou","sequence":"additional","affiliation":[{"name":"Department of Process Engineering, Higher Institute of Technological Studies of Sfax (ISET Sfax), University of Sfax, Sfax 3029, Tunisia"},{"name":"Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9449-8513","authenticated-orcid":false,"given":"Olfa","family":"Ben Bra\u00efek","sequence":"additional","affiliation":[{"name":"Laboratory of Transmissible Diseases and Biologically Active Substances (LR99ES27), Faculty of Pharmacy of Monastir, University of Monastir, Monastir 5000, Tunisia"},{"name":"Faculty of Sciences and Techniques of Sidi Bouzid, University of Kairouan, Kairouan 9100, Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mariam","family":"Fourati","sequence":"additional","affiliation":[{"name":"Laboratory of Microbial and Enzymes Biotechnology and Biomolecules (LMEBB), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3029, Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3927-9056","authenticated-orcid":false,"given":"Theodoros","family":"Varzakas","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, University of the Peloponnese, Antikalamos Messinia, 24100 Kalamata, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2200","DOI":"10.1111\/1541-4337.12936","article-title":"Application of Emerging Technologies to Obtain Legume Protein Isolates with Improved Techno-Functional Properties and Health Effects","volume":"21","author":"Bou","year":"2022","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"108003","DOI":"10.1016\/j.jfca.2025.108003","article-title":"Effect of Soaking and Roasting on Antinutritional Factors Content in Different Genotypes of Soybean and Chickpea","volume":"147","author":"Fuso","year":"2025","journal-title":"J. Food Compos. Anal."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"110398","DOI":"10.1016\/j.foodres.2021.110398","article-title":"The Potential of Fermentation on Nutritional and Technological Improvement of Cereal and Legume Flours: A Review","volume":"145","author":"Heredia","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1016\/0963-9969(94)90096-5","article-title":"Reduction in Antinutritional and Toxic Components in Plant Foods by Fermentation","volume":"27","author":"Reddy","year":"1994","journal-title":"Food Res. Int."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Senanayake, D., Torley, P.J., Chandrapala, J., and Terefe, N.S. (2023). Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes. Fermentation, 9.","DOI":"10.3390\/fermentation9070635"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Nsabimana, S., Ismail, T., and Lazarte, C.E. (2024). Enhancing Iron and Zinc Bioavailability in Maize (Zea mays) through Phytate Reduction: The Impact of Fermentation Alone and in Combination with Soaking and Germination. Front. Nutr., 11.","DOI":"10.3389\/fnut.2024.1478155"},{"key":"ref_7","first-page":"1","article-title":"Investigation of Kinetic Model of Phytic Acid Degradation and Increase of Calcium and Zinc in Single and Co-Culture of Lactobacillus plantarum and Lactobacillus acidophilus","volume":"19","author":"Sayadi","year":"2022","journal-title":"Food Sci. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"110284","DOI":"10.1016\/j.foodres.2021.110284","article-title":"Review of the Beneficial and Anti-Nutritional Qualities of Phytic Acid, and Procedures for Removing It from Food Products","volume":"143","author":"Feizollahi","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.procbio.2019.10.029","article-title":"Production, Purification and Biochemical Characterization of the Microbial Protease Produced by Lactobacillus fermentum R6 Isolated from Harbin Dry Sausages","volume":"89","author":"Sun","year":"2020","journal-title":"Process Biochem."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1016\/j.ijfoodmicro.2017.02.009","article-title":"Sourdough-Type Propagation of Faba Bean Flour: Dynamics of Microbial Consortia and Biochemical Implications","volume":"248","author":"Coda","year":"2017","journal-title":"Int. J. Food Microbiol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"2446","DOI":"10.1002\/fsn3.846","article-title":"Fermentation and Germination Improve Nutritional Value of Cereals and Legumes through Activation of Endogenous Enzymes","volume":"6","author":"Nkhata","year":"2018","journal-title":"Food Sci. Nutr."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1186\/s43014-024-00265-1","article-title":"Urging Bioactive Peptide Exploration in African Fermented Legumes: Insights from Microbial Proteolysis to Gastrointestinal Stability","volume":"6","author":"Moyo","year":"2024","journal-title":"Food Prod. Process. Nutr."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Van de Velde, F., Cian, R.E., Garz\u00f3n, A.G., Albarrac\u00edn, M., and Drago, S.R. (2025). Fermented Pulses for the Future: Microbial Strategies Enhancing Nutritional Quality, Functionality, and Health Potential. Fermentation, 12.","DOI":"10.3390\/fermentation12010018"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"549","DOI":"10.1016\/j.jff.2016.09.023","article-title":"Bioactive Peptides from Vegetable Food Matrices: Research Trends and Novel Biotechnologies for Synthesis and Recovery","volume":"27","author":"Rizzello","year":"2016","journal-title":"J. Funct. Foods"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"11000","DOI":"10.1007\/s11947-025-04076-1","article-title":"Effect of Probiotic Fermentation on the Techno-Functional Properties and Select Antinutritional Components in Lentil Flour","volume":"18","author":"Skrzypczak","year":"2025","journal-title":"Food Bioprocess Technol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1007\/s00253-005-0003-0","article-title":"Optimization and Scale up of Industrial Fermentation Processes","volume":"68","author":"Schmidt","year":"2005","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"fny138","DOI":"10.1093\/femsle\/fny138","article-title":"Scale-up of Industrial Microbial Processes","volume":"365","author":"Crater","year":"2018","journal-title":"FEMS Microbiol. Lett."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"1227","DOI":"10.1080\/87559129.2021.1931300","article-title":"Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review","volume":"39","author":"Sakandar","year":"2021","journal-title":"Food Rev. Int."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Adebo, J.A., Njobeh, P.B., Gbashi, S., Oyedeji, A.B., Ogundele, O.M., Oyeyinka, S.A., and Adebo, O.A. (2022). Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability. Fermentation, 8.","DOI":"10.3390\/fermentation8020063"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"113929","DOI":"10.1016\/j.colsurfb.2024.113929","article-title":"Legume Protein Fermented by Lactic Acid Bacteria: Specific Enzymatic Hydrolysis, Protein Composition, Structure, and Functional Properties","volume":"238","author":"Du","year":"2024","journal-title":"Colloids Surf. B Biointerfaces"},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Noma, C., Pagno, C.H., Briceno, J.C.C., Bassinello, P.Z., and Bento, J.A.C. (2026). Biotechnological Modulation of Legumes via Fermentation: Impacts on Nutrient Bioaccessibility, Glycemic Index, and Antinutrients\u2013A Scoping Review. Foods, 15.","DOI":"10.3390\/foods15142483"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"e70097","DOI":"10.1002\/leg3.70097","article-title":"Review of Processing, Anti-Nutritional Factors Reduction and Nutrient Bioavailability in Selected Legumes","volume":"8","author":"Ndibalema","year":"2026","journal-title":"Legume Sci."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Yousefi, N., Shokrollahi Yancheshmeh, B., and Gernaey, K.V. (2025). The Potential of Fermentation-Based Processing on Protein Modification: A Review. Foods, 14.","DOI":"10.3390\/foods14203461"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"227","DOI":"10.1007\/s11101-012-9233-9","article-title":"Bioactive Compounds in Legumes: Pronutritive and Antinutritive Actions. Implications for Nutrition and Health","volume":"11","author":"Muzquiz","year":"2012","journal-title":"Phytochem. Rev."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"12036","DOI":"10.1080\/10408398.2022.2098247","article-title":"Importance of Binary and Ternary Complex Formation on the Functional and Nutritional Properties of Legume Proteins in Presence of Phytic Acid and Calcium","volume":"63","author":"Amat","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"14","DOI":"10.3746\/pnf.2022.27.1.14","article-title":"Tannins in Foods: Nutritional Implications and Processing Effects of Hydrothermal Techniques on Underutilized Hard-to-Cook Legume Seeds\u2014A Review","volume":"27","author":"Ojo","year":"2022","journal-title":"Prev. Nutr. Food Sci."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"461","DOI":"10.1016\/j.foodres.2009.09.004","article-title":"Minor Components of Pulses and Their Potential Impact on Human Health","volume":"43","author":"Oomah","year":"2010","journal-title":"Food Res. Int."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1080\/10408398.2015.1096234","article-title":"Phaseolus vulgaris Lectins: A Systematic Review of Characteristics and Health Implications","volume":"58","author":"He","year":"2018","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"660","DOI":"10.1016\/j.foodres.2018.02.056","article-title":"Changes in Levels of Phytic Acid, Lectins and Oxalates during Soaking and Cooking of Canadian Pulses","volume":"107","author":"Shi","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"1048","DOI":"10.3390\/ijms11031048","article-title":"Effect of Soybean Variety on Anti-Nutritional Factors Content, and Growth Performance and Nutrients Metabolism in Rat","volume":"11","author":"Gu","year":"2010","journal-title":"Int. J. Mol. Sci."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"100872","DOI":"10.1016\/j.scp.2022.100872","article-title":"Surface and Emulsifying Properties of Raw Ethanolic Extracts from Legumes Containing Soyasaponins and Proteins","volume":"30","author":"Perinelli","year":"2022","journal-title":"Sustain. Chem. Pharm."},{"key":"ref_32","first-page":"805","article-title":"Nutritional and Antinutritional Profile of Newly Developed Chickpea (Cicer arietinum L.) Varieties","volume":"20","author":"Sharma","year":"2013","journal-title":"Int. Food Res. J."},{"key":"ref_33","first-page":"479","article-title":"Biochemical and Nutritional Characterization of Chickpea (Cicer arietinum) Cultivars","volume":"84","author":"Kaur","year":"2014","journal-title":"Indian J. Agric. Sci."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Hegde, P., Wadikar, D., Pal, S., and Semwal, A. (2025). Varietal Variations in Physicochemical and Nutritional Characteristics of Kabuli Chickpea (Cicer arietinum). J. Food Sci. Technol., 1\u201310.","DOI":"10.1007\/s13197-025-06369-x"},{"key":"ref_35","first-page":"1156","article-title":"Composition Analysis of Some Selected Legumes for Protein Isolates Recovery","volume":"22","author":"Qayyum","year":"2012","journal-title":"J. Anim. Plant Sci."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Bosmali, I., Giannenas, I., Christophoridou, S., Ganos, C., Papadopoulos, A., Papathanasiou, F., Kolonas, A., and Gortzi, O. (2023). Microclimate and Genotype Impact on Nutritional and Antinutritional Quality of Locally Adapted Landraces of Common Bean (Phaseolus vulgaris L.). Foods, 12.","DOI":"10.3390\/foods12061119"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"139578","DOI":"10.1016\/j.ijbiomac.2025.139578","article-title":"Unveiling the Potential of Bean Proteins: Extraction Methods, Functional and Structural Properties, Modification Techniques, Physiological Benefits, and Diverse Food Applications","volume":"295","author":"Choudhury","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"110796","DOI":"10.1016\/j.lwt.2020.110796","article-title":"Nutritional Composition, Anti-Nutritional Factors, Pretreatments-Cum-Processing Impact and Food Formulation Potential of Faba Bean (Vicia faba L.): A Comprehensive Review","volume":"138","author":"Rahate","year":"2021","journal-title":"LWT"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"110038","DOI":"10.1016\/j.foodres.2020.110038","article-title":"Nutritional and Antinutritional Composition of Fava Bean (Vicia faba L., Var. Minor) Cultivars","volume":"140","author":"Sandberg","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"105988","DOI":"10.1016\/j.jfca.2024.105988","article-title":"Exploring Swedish Pea Varieties Suitable for Protein Isolation, Focusing on Antinutrients and off-Flavors","volume":"128","author":"Forghani","year":"2024","journal-title":"J. Food Compos. Anal."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"232","DOI":"10.15586\/qas.v17i2.1540","article-title":"Research Progress on Lentil-Based Composite Flours: Physicochemical, Techno-Functional Properties, and High-Performance Food Applications","volume":"17","author":"Moin","year":"2025","journal-title":"Qual. Assur. Saf. Crops Foods"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1016\/j.jfca.2009.05.008","article-title":"Protein Fractions, Amino Acid Composition and Antinutritional Constituents of High-Yielding Cowpea Cultivars","volume":"23","author":"Vasconcelos","year":"2010","journal-title":"J. Food Compos. Anal."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"1696","DOI":"10.1080\/10408398.2020.1846014","article-title":"Revisiting Phytate-Element Interactions: Implications for Iron, Zinc and Calcium Bioavailability, with Emphasis on Legumes","volume":"62","author":"Zhang","year":"2022","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"100112","DOI":"10.1016\/j.afres.2022.100112","article-title":"Conventional and Emerging Processing Techniques for the Post-Harvest Reduction of Antinutrients in Edible Legumes","volume":"2","author":"Das","year":"2022","journal-title":"Appl. Food Res."},{"key":"ref_45","first-page":"101290","article-title":"A Review of Plant Anti-Nutritional Factors in Animal Health and Production: The Classification, Biological Properties, and the Passivation Strategy","volume":"18","author":"Khajali","year":"2024","journal-title":"J. Agric. Food Res."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"104123","DOI":"10.1016\/j.bcab.2026.104123","article-title":"Anti-Nutritional Factors in Seaweeds: Health Implications, Mitigation Strategies, and Sustainable Utilization for Safe Consumption","volume":"75","author":"Hans","year":"2026","journal-title":"Biocatal. Agric. Biotechnol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"108426","DOI":"10.1016\/j.ijfoodmicro.2019.108426","article-title":"Nutritional and Functional Effects of the Lactic Acid Bacteria Fermentation on Gelatinized Legume Flours","volume":"316","author":"Pontonio","year":"2020","journal-title":"Int. J. Food Microbiol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"100","DOI":"10.1016\/j.ifset.2018.12.003","article-title":"The Effect of Extrusion on the Bioactive Compounds and Antioxidant Capacity of Novel Gluten-Free Expanded Products Based on Carob Fruit, Pea and Rice Blends","volume":"52","author":"Arribas","year":"2019","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"S307","DOI":"10.1079\/BJN2002721","article-title":"Non-Nutrient Bioactive Substances of Pulses","volume":"88","author":"Champ","year":"2002","journal-title":"Br. J. Nutr."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"S315","DOI":"10.1017\/S0007114512002371","article-title":"Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality","volume":"108","author":"Xiao","year":"2012","journal-title":"Br. J. Nutr."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"100624","DOI":"10.1016\/j.fufo.2025.100624","article-title":"Strategies to Overcome Nutritional and Technological Limitations of Pulse Proteins","volume":"11","author":"Aghababaei","year":"2025","journal-title":"Future Foods"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"208","DOI":"10.1016\/j.jbiosc.2013.07.003","article-title":"Solid-State Fermentation of Jatropha Seed Cake for Optimization of Lipase, Protease and Detoxification of Anti-Nutrients in Jatropha Seed Cake Using Aspergillus versicolor CJS-98","volume":"117","author":"Veerabhadrappa","year":"2014","journal-title":"J. Biosci. Bioeng."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"249","DOI":"10.1016\/S0260-8774(02)00262-5","article-title":"Effect of Soaking, Dehulling, Cooking and Fermentation with Rhizopus oligosporus on the Oligosaccharides, Trypsin Inhibitor, Phytic Acid and Tannins of Soybean (Glycine max Merr.), Cowpea (Vigna unguiculata L. Walp) and Groundbean (Macrotyloma geocarpa Harms)","volume":"56","author":"Egounlety","year":"2003","journal-title":"J. Food Eng."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"180","DOI":"10.1016\/j.lwt.2016.08.058","article-title":"The Influence of Lactic Acid Fermentation on Functional Properties of Narrow-Leaved Lupine Protein as Functional Additive for Higher Value Wheat Bread","volume":"75","author":"Klupsaite","year":"2017","journal-title":"LWT"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"108571","DOI":"10.1016\/j.foodres.2019.108571","article-title":"Lactic Acid Bacteria Fermentation to Exploit the Nutritional Potential of Mediterranean Faba Bean Local Biotypes","volume":"125","author":"Verni","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"44643","DOI":"10.1038\/s41598-025-32435-7","article-title":"Improving the Nutritional and Sensory Attributes of Green Faba Bean Seeds by Whey-Based Fermentation","volume":"15","author":"Mostafa","year":"2025","journal-title":"Sci. Rep."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"5792","DOI":"10.1002\/jsfa.11229","article-title":"Fermentation Performance and Nutritional Assessment of Physically Processed Lentil and Green Pea Flour","volume":"101","author":"Byanju","year":"2021","journal-title":"J. Sci. Food Agric."},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Jeyakumar, E., and Lawrence, R. (2022). Microbial Fermentation for Reduction of Antinutritional Factors. Current Developments in Biotechnology and Bioengineering, Elsevier.","DOI":"10.1016\/B978-0-12-823506-5.00012-6"},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"552","DOI":"10.1016\/j.jbiosc.2012.11.022","article-title":"Effect of Lactic Fermentation on the Total Phenolic, Saponin and Phytic Acid Contents as Well as Anti-Colon Cancer Cell Proliferation Activity of Soymilk","volume":"115","author":"Lai","year":"2013","journal-title":"J. Biosci. Bioeng."},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"Emkani, M., Oliete, B., and Saurel, R. (2022). Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review. Fermentation, 8.","DOI":"10.3390\/fermentation8060244"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"111549","DOI":"10.1016\/j.ijfoodmicro.2025.111549","article-title":"Enhancing the Sensory and Nutritional Properties of Faba Bean Protein through Fermentation with Lactic Acid Bacteria and Bacillus Spp.","volume":"446","author":"Larsen","year":"2026","journal-title":"Int. J. Food Microbiol."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"3978","DOI":"10.1080\/10408398.2026.2617976","article-title":"Cell Surface Localization and Function of the Cell Envelope Proteinase Derived from the Lactic Acid Bacteria Strains","volume":"66","author":"Ji","year":"2026","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"118824","DOI":"10.1016\/j.lwt.2025.118824","article-title":"Impact of Starter Culture on Quality and Proteolysis of Soybean Tempeh","volume":"238","author":"Reale","year":"2025","journal-title":"LWT"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"4234","DOI":"10.1111\/ijfs.17122","article-title":"Metabolite Perturbations in Fermented Legumes as Elucidated Using Metabolomics: A Review","volume":"59","author":"Akanni","year":"2024","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/j.fitote.2005.11.008","article-title":"Grain Legume Proteins and Nutraceutical Properties","volume":"77","author":"Duranti","year":"2006","journal-title":"Fitoterapia"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"2636","DOI":"10.1080\/10408398.2015.1067594","article-title":"Emulsifying Properties of Soy Proteins: A Critical Review with Emphasis on the Role of Conformational Flexibility","volume":"57","author":"Tang","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"911","DOI":"10.1007\/s00726-011-1151-4","article-title":"Relationship between Digestibility and Secondary Structure of Raw and Thermally Treated Legume Proteins: A Fourier Transform Infrared (FT-IR) Spectroscopic Study","volume":"43","author":"Carbonaro","year":"2012","journal-title":"Amino Acids"},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"130834","DOI":"10.1016\/j.foodchem.2021.130834","article-title":"A Complete Workflow for Discovering Small Bioactive Peptides in Foods by LC-MS\/MS: A Case Study on Almonds","volume":"369","author":"Huang","year":"2022","journal-title":"Food Chem."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"789","DOI":"10.1111\/j.1365-2672.2004.02471.x","article-title":"Tempe Fermentation, Innovation and Functionality: Update into the Third Millenium","volume":"98","author":"Nout","year":"2005","journal-title":"J. Appl. Microbiol."},{"key":"ref_70","first-page":"1","article-title":"Techno-Functional Properties of Pea (Pisum sativum) Protein Isolates: A Review","volume":"46","year":"2015","journal-title":"Acta Period. Technol."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"7648","DOI":"10.1080\/10408398.2023.2188951","article-title":"Soybean Fermentation: Microbial Ecology and Starter Culture Technology","volume":"64","author":"Elhalis","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"945","DOI":"10.1016\/j.idairyj.2005.10.012","article-title":"Bioactive Peptides: Production and Functionality","volume":"16","author":"Korhonen","year":"2006","journal-title":"Int. Dairy J."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.tifs.2016.01.010","article-title":"Production of Bioactive Peptides during Soybean Fermentation and Their Potential Health Benefits","volume":"50","author":"Sanjukta","year":"2016","journal-title":"Trends Food Sci. Technol."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"1949","DOI":"10.1016\/j.peptides.2010.06.020","article-title":"Antioxidative Peptides from Food Proteins: A Review","volume":"31","author":"Sarmadi","year":"2010","journal-title":"Peptides"},{"key":"ref_75","doi-asserted-by":"crossref","unstructured":"Xu, B., Dong, Q., Yu, C., Chen, H., Zhao, Y., Zhang, B., Yu, P., and Chen, M. (2024). Advances in Research on the Activity Evaluation, Mechanism and Structure-Activity Relationships of Natural Antioxidant Peptides. Antioxidants, 13.","DOI":"10.3390\/antiox13040479"},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/j.cca.2021.10.029","article-title":"Angiotensin Converting Enzyme (ACE)","volume":"524","author":"Khurana","year":"2022","journal-title":"Clin. Chim. Acta"},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1016\/S0165-6147(00)01994-5","article-title":"The Angiotensin-Converting Enzyme Gene Family: Genomics and Pharmacology","volume":"23","author":"Turner","year":"2002","journal-title":"Trends Pharmacol. Sci."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"640","DOI":"10.1016\/j.jff.2015.06.021","article-title":"The Scientific Evidence for the Role of Milk Protein-Derived Bioactive Peptides in Humans: A Review","volume":"17","author":"Nongonierma","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"R11","DOI":"10.1111\/j.1750-3841.2011.02455.x","article-title":"Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits","volume":"77","author":"Udenigwe","year":"2012","journal-title":"J. Food Sci."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"e0003722","DOI":"10.1128\/mmbr.00037-22","article-title":"Antimicrobial Peptides and Small Molecules Targeting the Cell Membrane of Staphylococcus aureus","volume":"87","author":"Ganesan","year":"2023","journal-title":"Microbiol. Mol. Biol. Rev."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"466","DOI":"10.1016\/j.tifs.2020.11.016","article-title":"Effects of High Hydrostatic Pressure on the Quality and Functionality of Protein Isolates, Concentrates, and Hydrolysates Derived from Pulse Legumes: A Review","volume":"107","author":"Gharibzahedi","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_82","doi-asserted-by":"crossref","unstructured":"Gouseti, O., Larsen, M.E., Amin, A., Bakalis, S., Petersen, I.L., Lametsch, R., and Jensen, P.E. (2023). Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review. Foods, 12.","DOI":"10.3390\/foods12132518"},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"1438","DOI":"10.1002\/jsfa.70099","article-title":"Possibilities and Limitations of Artificial Intelligence in Food-Derived Peptides","volume":"106","author":"Zhao","year":"2026","journal-title":"J. Sci. Food Agric."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.ijfoodmicro.2014.10.012","article-title":"Effect of Air Classification and Fermentation by Lactobacillus plantarum VTT E-133328 on Faba Bean (Vicia faba L.) Flour Nutritional Properties","volume":"193","author":"Coda","year":"2015","journal-title":"Int. J. Food Microbiol."},{"key":"ref_85","doi-asserted-by":"crossref","unstructured":"De Pasquale, I., Verni, M., Verardo, V., G\u00f3mez-Caravaca, A.M., and Rizzello, C.G. (2021). Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification. Foods, 10.","DOI":"10.3390\/foods10010182"},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"7905","DOI":"10.1039\/D0FO01527J","article-title":"Enhancing the Nutritional Profile and Digestibility of Lentil Flour by Solid State Fermentation with Pleurotus ostreatus","volume":"11","author":"Grau","year":"2020","journal-title":"Food Funct."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"116691","DOI":"10.1016\/j.lwt.2024.116691","article-title":"Lactic and Propionic Acid Bacteria Starter Cultures for Improved Nutritional Properties of Pea, Faba Bean and Lentil","volume":"208","author":"Kahala","year":"2024","journal-title":"LWT"},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"118564","DOI":"10.1016\/j.foodres.2026.118564","article-title":"Effect of Solid-State Fermentation on Protein Content, Amino Acid Digestibility and Anti-Nutritional Components of Common Beans, Lentils and Chickpeas","volume":"230","author":"Lux","year":"2026","journal-title":"Food Res. Int."},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"112453","DOI":"10.1016\/j.foodres.2022.112453","article-title":"Alternations in the Multilevel Structures of Chickpea Protein during Fermentation and Their Relationship with Digestibility","volume":"165","author":"Liu","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"134720","DOI":"10.1016\/j.foodchem.2022.134720","article-title":"In Vitro Digestibility of Dietary Proteins and In Vitro DIAAS Analytical Workflow Based on the INFOGEST Static Protocol and Its Validation with In Vivo Data","volume":"404","author":"Sousa","year":"2023","journal-title":"Food Chem."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"607","DOI":"10.1007\/s10068-023-01335-9","article-title":"Improved Digestibility and Bioavailability of Pea Protein Following Enzymatic Treatment and Fermentation by Lactic Acid Bacteria","volume":"33","author":"Kim","year":"2024","journal-title":"Food Sci. Biotechnol."},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"4697","DOI":"10.1080\/87559129.2022.2039690","article-title":"Impact of Processing and Storage on Protein Digestibility and Bioavailability of Legumes","volume":"39","author":"Gu","year":"2022","journal-title":"Food Rev. Int."},{"key":"ref_93","doi-asserted-by":"crossref","unstructured":"Marolt, G., and Kolar, M. (2020). Analytical Methods for Determination of Phytic Acid and Other Inositol Phosphates: A Review. Molecules, 26.","DOI":"10.3390\/molecules26010174"},{"key":"ref_94","first-page":"100877","article-title":"Analytical Approach to Assess Anti-Nutritional Factors of Grains and Oilseeds: A Comprehensive Review","volume":"14","author":"Purohit","year":"2023","journal-title":"J. Agric. Food Res."},{"key":"ref_95","first-page":"9","article-title":"Trypsin Inhibitors, Antinutrients or Bioactive Compounds? A Mini Review","volume":"22","year":"2023","journal-title":"J. Food Bioact."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1002\/aocs.12459","article-title":"An International Collaborative Study on Trypsin Inhibitor Assay for Legumes, Cereals, and Related Products","volume":"98","author":"Liu","year":"2021","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"533","DOI":"10.1002\/fft2.174","article-title":"Guideline for Measurement of Condensed Tannin","volume":"4","author":"Li","year":"2022","journal-title":"Food Front."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"141603","DOI":"10.1016\/j.foodchem.2024.141603","article-title":"Modifying of Non-Nutritional Compounds in Legumes: Processing Strategies and New Technologies","volume":"463","year":"2025","journal-title":"Food Chem."},{"key":"ref_99","doi-asserted-by":"crossref","unstructured":"Mart\u00ednez-Villaluenga, C., and Hern\u00e1ndez-Ledesma, B. (2024). Chapter 10\u2013Bioactive Peptides Released from Legumes during Gastrointestinal Digestion. Protein Digestion-Derived Peptides, Academic Press.","DOI":"10.1016\/B978-0-443-19141-1.00010-8"},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"3774","DOI":"10.1016\/j.foodchem.2013.06.095","article-title":"The Impact of Fermentation and In Vitro Digestion on Formation Angiotensin Converting Enzyme (ACE) Inhibitory Peptides from Pea Proteins","volume":"141","author":"Jakubczyk","year":"2013","journal-title":"Food Chem."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"248","DOI":"10.1038\/s41575-023-00869-x","article-title":"Fermented Foods and Gastrointestinal Health: Underlying Mechanisms","volume":"21","author":"Mukherjee","year":"2024","journal-title":"Nat. Rev. Gastroenterol. Hepatol."},{"key":"ref_102","first-page":"1","article-title":"Sensory Profile, Functional Properties and Molecular Weight Distribution of Fermented Pea Protein Isolate","volume":"4","author":"Leffler","year":"2021","journal-title":"Curr. Res. Food Sci."},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"3412","DOI":"10.1111\/1750-3841.17111","article-title":"Submerged Fermentation of Lentil Protein Isolate and Its Impact on Protein Functionality, Nutrition, and Volatile Profiles","volume":"89","author":"Shi","year":"2024","journal-title":"J. Food Sci."},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"2004","DOI":"10.1080\/10408398.2025.2560680","article-title":"Structural Modifications of Plant Proteins through Fermentation: Unlocking Their Functional and Sensory Potential in Food Applications","volume":"66","author":"Cirunay","year":"2026","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"104580","DOI":"10.1016\/j.fbio.2024.104580","article-title":"Effect of Solid-State Fermentation on the Functionality, Digestibility, and Volatile Profiles of Pulse Protein Isolates","volume":"61","author":"Stone","year":"2024","journal-title":"Food Biosci."},{"key":"ref_106","doi-asserted-by":"crossref","unstructured":"Emkani, M., Oliete, B., and Saurel, R. (2021). Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties. Foods, 10.","DOI":"10.3390\/foods10030549"},{"key":"ref_107","doi-asserted-by":"crossref","unstructured":"Schlegel, K., Leidigkeit, A., Eisner, P., and Schweiggert-Weisz, U. (2019). Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates. Foods, 8.","DOI":"10.3390\/foods8120678"},{"key":"ref_108","doi-asserted-by":"crossref","unstructured":"Gautheron, O., Nyhan, L., Torreiro, M.G., Tlais, A.Z.A., Cappello, C., Gobbetti, M., Hammer, A.K., Zannini, E., Arendt, E.K., and Sahin, A.W. (2024). Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus. Foods, 13.","DOI":"10.3390\/foods13182922"},{"key":"ref_109","doi-asserted-by":"crossref","first-page":"145380","DOI":"10.1016\/j.foodchem.2025.145380","article-title":"Fermentation by Lactic Acid Bacteria during Pea Protein Isolation Reduces Undesirable Flavors and Changes Techno-Functional Properties","volume":"492","author":"Kaleda","year":"2025","journal-title":"Food Chem."},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"100894","DOI":"10.1016\/j.focha.2025.100894","article-title":"Faba Bean Tempeh: The Effects of Fermentation and Cooking on Protein Nutritional Quality and Sensory Quality","volume":"6","author":"Thulesen","year":"2025","journal-title":"Food Chem. Adv."},{"key":"ref_111","doi-asserted-by":"crossref","first-page":"138523","DOI":"10.1016\/j.foodchem.2024.138523","article-title":"Study on the Quality of Soybean Proteins Fermented by Bacillus subtilis BSNK-5: Insights into Nutritional, Functional, Safety, and Flavor Properties","volume":"443","author":"Gao","year":"2024","journal-title":"Food Chem."},{"key":"ref_112","doi-asserted-by":"crossref","unstructured":"Engels, W., Siu, J., van Schalkwijk, S., Wesselink, W., Jacobs, S., and Bachmann, H. (2022). Metabolic Conversions by Lactic Acid Bacteria during Plant Protein Fermentations. Foods, 11.","DOI":"10.3390\/foods11071005"},{"key":"ref_113","doi-asserted-by":"crossref","first-page":"118099","DOI":"10.1016\/j.lwt.2025.118099","article-title":"Impact of Fermentation Patterns on Functional Properties of Legume-Based Spreads","volume":"228","author":"Illarionova","year":"2025","journal-title":"LWT"},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"1805","DOI":"10.1002\/jsfa.6110","article-title":"Biofortification of Mungbean (Vigna radiata) as a Whole Food to Enhance Human Health","volume":"93","author":"Nair","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"1378","DOI":"10.1111\/j.1365-2621.2011.02622.x","article-title":"Processing of Mungbean Products and Its Nutritional and Organoleptic Evaluation","volume":"46","author":"Raghuvanshi","year":"2011","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_116","doi-asserted-by":"crossref","first-page":"30898","DOI":"10.1021\/acsomega.6c00029","article-title":"Comparative Evaluation of Oven, Microwave, and Air-Fry Roasting on Physical Attributes, Bioactive Components, and Volatile Compounds of Rosemary- and Thyme-Coated Mung Bean (Vigna radiata L.)","volume":"11","author":"Ergun","year":"2026","journal-title":"ACS Omega"},{"key":"ref_117","doi-asserted-by":"crossref","first-page":"103280","DOI":"10.1016\/j.cis.2024.103280","article-title":"A Comprehensive Review of Processing, Functionality, and Potential Applications of Lentil Proteins in the Food Industry","volume":"333","author":"Aghababaei","year":"2024","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_118","doi-asserted-by":"crossref","first-page":"3358","DOI":"10.1007\/s12602-024-10287-3","article-title":"The Health Benefits of Probiotic Lactiplantibacillus plantarum: A Systematic Review and Meta-Analysis","volume":"17","author":"Aljohani","year":"2025","journal-title":"Probiotics Antimicrob. Proteins"},{"key":"ref_119","doi-asserted-by":"crossref","unstructured":"Kraw\u0119cka, A., Libera, J., and Latoch, A. (2021). The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado. Foods, 10.","DOI":"10.3390\/foods10102492"},{"key":"ref_120","doi-asserted-by":"crossref","unstructured":"Skrzypczak, K., Teterycz, D., Gustaw, W., Domaga\u0142a, D., Mielczarek, P., and Kasprzyk-Pochopie\u0144, J. (2024). The Possibility of Using Lactobacillus plantarum 299v to Reinforce the Bioactive Properties of Legume-Derived Beverages. Appl. Sci., 14.","DOI":"10.3390\/app14125187"},{"key":"ref_121","doi-asserted-by":"crossref","first-page":"11220","DOI":"10.1039\/D4FO03326D","article-title":"Solid-State Fermentation of Green Lentils by Lactiplantibacillus plantarum Leads to Formation of Distinct Peptides That Are Absorbable and Enhances DPP-IV Inhibitory Activity in an Intestinal Caco-2 Cell Model","volume":"15","author":"Dekker","year":"2024","journal-title":"Food Funct."},{"key":"ref_122","doi-asserted-by":"crossref","unstructured":"Mockus, E., Starkute, V., Klupsaite, D., Bartkevics, V., Borisova, A., Sarunaite, L., Arlauskiene, A., Rocha, J.M., and Bartkiene, E. (2024). Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici. Foods, 13.","DOI":"10.3390\/foods13081249"},{"key":"ref_123","doi-asserted-by":"crossref","unstructured":"Zahari, I., Ferawati, F., Helstad, A., Ahlstr\u00f6m, C., \u00d6stbring, K., Rayner, M., and Purhagen, J.K. (2020). Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking. Foods, 9.","DOI":"10.3390\/foods9060772"},{"key":"ref_124","doi-asserted-by":"crossref","first-page":"102275","DOI":"10.1016\/j.ifset.2019.102275","article-title":"Extruded Meat Analogues Based on Yellow, Heterotrophically Cultivated Auxenochlorella Protothecoides Microalgae","volume":"59","author":"Caporgno","year":"2020","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_125","doi-asserted-by":"crossref","unstructured":"Mazumder, M.A.R., Sukchot, S., Phonphimai, P., Ketnawa, S., Chaijan, M., Grossmann, L., and Rawdkuen, S. (2023). Mushroom\u2013Legume-Based Minced Meat: Physico-Chemical and Sensory Properties. Foods, 12.","DOI":"10.20944\/preprints202305.0520.v1"},{"key":"ref_126","doi-asserted-by":"crossref","unstructured":"Ma\u0142ecki, J., Muszy\u0144ski, S., and So\u0142owiej, B.G. (2021). Proteins in Food Systems\u2014Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities. Polymers, 13.","DOI":"10.3390\/polym13152506"},{"key":"ref_127","doi-asserted-by":"crossref","first-page":"e122","DOI":"10.1002\/efd2.122","article-title":"Edible Mushrooms: A Sustainable Novel Ingredient for Meat Analogs","volume":"4","author":"Singh","year":"2023","journal-title":"eFood"},{"key":"ref_128","doi-asserted-by":"crossref","first-page":"108199","DOI":"10.1016\/j.foodhyd.2022.108199","article-title":"Investigation Potential of Hydrocolloids in Meat Analogue Preparation","volume":"135","author":"Broekema","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"108804","DOI":"10.1016\/j.foodres.2019.108804","article-title":"Comparing Methods to Produce Fibrous Material from Zein","volume":"128","author":"Mattice","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_130","doi-asserted-by":"crossref","first-page":"148","DOI":"10.1007\/s44187-026-00884-2","article-title":"A Comprehensive Review of Protein Sources, Functional Additives, and Technological Advances in Plant-Based Meat Analogue Formulations","volume":"6","author":"Sher","year":"2026","journal-title":"Discov. Food"},{"key":"ref_131","doi-asserted-by":"crossref","first-page":"2158","DOI":"10.1080\/10408398.2019.1631753","article-title":"The Sourdough Fermentation Is the Powerful Process to Exploit the Potential of Legumes, Pseudo-Cereals and Milling by-Products in Baking Industry","volume":"60","author":"Gobbetti","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_132","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.copbio.2016.11.010","article-title":"Health Benefits of Fermented Foods: Microbiota and Beyond","volume":"44","author":"Marco","year":"2017","journal-title":"Curr. Opin. Biotechnol."},{"key":"ref_133","doi-asserted-by":"crossref","first-page":"184","DOI":"10.1111\/1541-4337.12520","article-title":"Fermented Foods in a Global Age: East Meets West","volume":"19","author":"Tamang","year":"2020","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/j.cofs.2021.11.002","article-title":"Production of Meat Alternatives Using Live Cells, Cultures and Plant Proteins","volume":"43","author":"Zhang","year":"2022","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_135","doi-asserted-by":"crossref","first-page":"644","DOI":"10.1038\/s43016-026-01380-7","article-title":"Artificial Intelligence for Food Innovation","volume":"7","author":"Datta","year":"2026","journal-title":"Nat. Food"},{"key":"ref_136","doi-asserted-by":"crossref","unstructured":"Wang, Y., Wu, J., Lv, M., Shao, Z., Hungwe, M., Wang, J., Bai, X., Xie, J., Wang, Y., and Geng, W. (2021). Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry. Front. Bioeng. Biotechnol., 9.","DOI":"10.3389\/fbioe.2021.612285"},{"key":"ref_137","doi-asserted-by":"crossref","unstructured":"Rezac, S., Kok, C.R., Heermann, M., and Hutkins, R. (2018). Fermented Foods as a Dietary Source of Live Organisms. Front. Microbiol., 9.","DOI":"10.3389\/fmicb.2018.01785"},{"key":"ref_138","doi-asserted-by":"crossref","first-page":"346","DOI":"10.1016\/j.foodchem.2014.03.112","article-title":"Effect of Fermentation on the Antioxidant Activity in Plant-Based Foods","volume":"160","author":"Hur","year":"2014","journal-title":"Food Chem."},{"key":"ref_139","doi-asserted-by":"crossref","unstructured":"Tamang, J.P., Watanabe, K., and Holzapfel, W.H. (2016). Review: Diversity of Microorganisms in Global Fermented Foods and Beverages. Front. Microbiol., 7.","DOI":"10.3389\/fmicb.2016.00377"},{"key":"ref_140","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1038\/s41538-021-00099-y","article-title":"A Brief Review of the Science behind the Design of Healthy and Sustainable Plant-Based Foods","volume":"5","author":"McClements","year":"2021","journal-title":"npj Sci. Food Sci."},{"key":"ref_141","doi-asserted-by":"crossref","first-page":"e70174","DOI":"10.1111\/1541-4337.70174","article-title":"From Waste to Value: Integrating Legume Byproducts into Sustainable Industrialization","volume":"24","author":"Yu","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_142","doi-asserted-by":"crossref","first-page":"115067","DOI":"10.1016\/j.lwt.2023.115067","article-title":"Synergistic Use of Fermentation and Extrusion Processing to Design Plant Protein-Based Sausages","volume":"184","author":"Valtonen","year":"2023","journal-title":"LWT"},{"key":"ref_143","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/j.tifs.2018.08.011","article-title":"Structuring Processes for Meat Analogues","volume":"81","author":"Dekkers","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"ref_144","doi-asserted-by":"crossref","unstructured":"Coronel-Le\u00f3n, J., Maza, D., Garc\u00eda-\u00c1lvarez de Toledo, I., Jofr\u00e9, A., Mart\u00edn, B., Serra, X., and Bover-Cid, S. (2026). Fermentation Technologies to Produce and Improve Alternative Protein Sources. Foods, 15.","DOI":"10.3390\/foods15010117"},{"key":"ref_145","doi-asserted-by":"crossref","first-page":"987","DOI":"10.1126\/science.aaq0216","article-title":"Reducing Food\u2019s Environmental Impacts through Producers and Consumers","volume":"360","author":"Poore","year":"2018","journal-title":"Science"},{"key":"ref_146","doi-asserted-by":"crossref","first-page":"5098","DOI":"10.1002\/jsfa.11417","article-title":"Life Cycle Assessment of Animal-Based Foods and Plant-Based Protein-Rich Alternatives: An Environmental Perspective","volume":"102","author":"Detzel","year":"2022","journal-title":"J. Sci. Food Agric."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/17\/3104\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T16:08:24Z","timestamp":1788538104000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/17\/3104"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,4]]},"references-count":146,"journal-issue":{"issue":"17","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["molecules31173104"],"URL":"https:\/\/doi.org\/10.3390\/molecules31173104","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,4]]}}}