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Author

J. M. Lorenzo

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Open access Jul 2026

Effect of high hydrostatic pressure on in vitro digestibility and techno-functional properties of fava bean (Vicia faba L.) protein

The increasing demand for sustainable protein sources has positioned fava beans as a promising alternative; however, their limited techno-functional properties and digestibility restrict broader application within food systems. This study aimed to evaluate the impact of high hydrostatic pressure on the structural, nutr...

Mauricio Opazo-Navarrete, Cristina Bravo-Reyes, C. Burgos-Díaz et al. · 0 citations

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