Vegan Research Articles

The Impact of Vegan and Vegetarian Diets on Wound Healing: A Scoping Review.

Globally, vegan and vegetarian diets have grown in popularity. At the same time, it is well-known that nutrition plays a critical role in postoperative outcomes, including wound healing. The present investigation undertakes a systematic scoping review of the current literature that explores the impact of vegan or vegetarian diets on wound healing. The protocol followed PRISMA-ScR guidelines. PubMed, Web of Science, and Cochrane Library were used to identify articles published until 2024. Studies comparing any wound healing outcome between vegan or vegetarian patients and omnivorous patients were considered eligible. A two-stage screening process was conducted for study selection. Data extraction focused on the primary outcome-any wound healing outcome-and secondary outcomes, which included study general information, laboratory values, limitations, and future perspectives. Eight studies were included in this review. The majority of publications (87.5%) were prospective studies. Papers reported diverse wound healing outcomes after the following interventions: fractional microneedle radiofrequency, laser surgery, microfocused ultrasound, narrow-band ultraviolet B phototherapy, ultrapulsed CO2 resurfacing, excisional biopsy, skin graft, and photodynamic therapy. In almost all studies (87.5%) wound healing outcomes were statistically inferior in vegan or vegetarian patients compared to omnivorous patients. Our results suggest that wound healing outcomes may be suboptimal in patients adhering to vegan or vegetarian diets, indicating that these dietary patterns might contribute adversely to the wound healing process. Future research is needed to understand better the underlying mechanisms and the potential implications in the preoperative assessment and postoperative course of these patients. This journal requires that authors assign a level of evidence to each submission to which Evidence-Based Medicine rankings are applicable. This excludes Review Articles, Book Reviews, and manuscripts that concern Basic Science, Animal Studies, Cadaver Studies, and Experimental Studies. For a full description of these Evidence-Based Medicine ratings, please refer to Table of Contents or the online Instructions to Authors www.springer.com/00266.

A Comprehensive Review of Antinutrients in Plant-Based Foods and Their Key Ingredients.

In recent years, the growing popularity of vegan and vegetarian diets, along with the rising demand for plant-based foods, has led researchers to concentrate on examining the presence and effects of antinutrients. While there are existing literature reviews focusing on antinutritional compounds, particularly on their reduction, this review aims to provide a comprehensive description of antinutrients for producers, food scientists, professionals, legislators and consumers, emphasising the complexity of the subject and the necessity for diverse approaches while identifying aspects that still require further research. Antinutrients, including protease inhibitors, amylase inhibitors, phytic acid, lectins, saponins, tannins, cyanogenic glycosides, oxalic acid, polyphenols, goitrogens and pyrimidine glycosides, are described, encompassing various aspects such as their structural characteristics, analytical detection methods, distribution, physiological impacts and strategies for mitigation or elimination. Specifically, our review concentrates on assessing the presence of antinutrients in plant-based food products and the primary ingredients, categorised into five distinct groups, cereals, pseudocereals, pulses, seeds and nuts, which are commonly used in their production. Among these categories, legumes are identified as the richest source of anti-nutritional compounds, followed by cereal grains. However, certain pseudocereals, seeds and nuts also demonstrate high levels of specific antinutrients. While antinutrients are generally regarded as harmful to nutrient absorption, recent studies have revealed some potential health benefits associated with them. Therefore, further invivo research is essential to elucidate the behaviour of antinutritional compounds within the human body. Additionally, there is a significant lack of formal regulations and guidelines regarding antinutrients, and food products currently do not feature labelling related to these compounds.

Is trauma associated with plant-based diet choice?

Examinations of links between plant-based diets (e.g., vegetarian and vegan diets) and indices of physical and mental health have received increased attention in the scientific literature in recent years. However, there has been little to no published research examining predictors of plant-based diet choice. Researchers have suggested that plant-based diets could be linked to trauma for a variety of reasons, including the idea that trauma can increase the risk for mental illnesses, and plant-based diets may be adopted to self-medicate mental illness and promote recovery. The current study examined the link between trauma across the lifespan and experiences of intimate partner violence (IPV) with adherence to a plant-based diet. Participants were a nationally representative United States sample of 1665 individuals who completed self-report questionnaires. Consistent with hypotheses, bivariate correlations indicated that all measures of trauma were associated with an increased likelihood of being plant-based. Findings from a logistic regression analysis indicated those with a history of IPV were 2.31 times more likely to be plant-based, and those with any experience of trauma more broadly were 1.09 times more likely to be plant-based. These results suggest the importance of considering the role of trauma and victimization when examining links between plant-based diet and other outcomes and point to a number of possible avenues for additional investigation to better understand these associations.

Improving the selenium supply of vegans and omnivores with Brazil nut butter compared to a dietary supplement in a randomized controlled trial

PurposeA vegan diet is associated with health benefits but may also lead to inadequate intake of essential nutrients. Due to the lower selenium content in plant-based compared to animal-based foods, many vegans do not reach the recommended selenium intake in Europe. The only plant-based food with high selenium content is the Brazil nut, even though there is also a high variability. Therefore, we investigated the effectiveness of Brazil nut butter compared to a dietary supplement as selenium source to improve the selenium status of vegans and omnivores.Methods44 vegans and 42 omnivores were randomly assigned to one of three intervention groups, either receiving placebo or consuming additional 55 µg of selenium daily as Brazil nut butter or supplement for two weeks. Serum selenium concentrations, glutathione peroxidase 3 (GPX3), and selenoprotein P (SELENOP) were measured at baseline and after intervention. Additionally, dietary selenium intake was estimated using a five-day dietary protocol.ResultsThe estimated selenium intake was significantly lower in vegans compared to omnivores and correlated with all three selenium biomarkers. Independent of the dietary pattern (vegan or omnivore), Brazil nut butter as well as supplement significantly increased serum selenium and SELENOP concentrations, while there were no changes in the placebo groups. Both interventions were equally effective in increasing selenium levels, but the upregulation of SELENOP was more pronounced in vegans than in omnivores.ConclusionBrazil nuts are a plant-based source of selenium suitable for vegans and omnivores to improve their selenium status when consumed once in a while.Trial registration number and date of registrationClinical trials registration number: NCT05814874, April 18 2023.

Dietary Patterns, Oxidative Stress, and Early Inflammation: A Systematic Review and Meta-Analysis Comparing Mediterranean, Vegan, and Vegetarian Diets

Background: Dietary habits influenced by lifestyle and cultural factors play a critical role in health by modulating oxidative stress and inflammation. While diets offer significant benefits, they may also pose risks, such as nutrient deficiencies, emphasizing the need for a balanced approach. Exploring Mediterranean and plant-based diet effects on oxidative stress and inflammation biomarkers may help improve health outcomes and disease prevention strategies. Methods: This study analyzed 65 studies following PRISMA guidelines to evaluate the effects of Mediterranean and plant-based diets on biomarkers of oxidative stress and inflammation in healthy individuals. Results: The Mediterranean diet was weakly associated with reductions in oxidative stress markers, including MDA (ROM: 0.80; 95% CI: 0.57–1.13; p = 0.2092) and 8OHdG (ROM: 0.81; 95% CI: 0.59–1.11; p = 0.1847), as well as inflammation markers such as CRP (ROM: 0.72; 95% CI: 0.42–1.23; p = 0.1545) and IL-6 (ROM: 1.23; 95% CI: 0.97–1.55; p = 0.08). The vegetarian diet significantly reduced CRP (ROM: 0.82; 95% CI: 0.69–0.98; p = 0.0297), while the vegan diet showed a borderline reduction (ROM: 0.81; 95% CI: 0.56–1.17; p = 0.2544), suggesting lower systemic inflammation compared to omnivorous diets. Conclusions: Although all three diets demonstrate potential in reducing oxidative stress and inflammation, the antioxidant effects—especially for the Mediterranean diet—are lower than anticipated, indicating alternative mechanisms. Further research is essential to confirm these findings and clarify the underlying mechanisms to enhance preventive health strategies.

A gut pathobiont regulates circulating glycine and host metabolism in a twin study comparing vegan and omnivorous diets.

Metabolic diseases including type 2 diabetes and obesity pose a significant global health burden. Plant-based diets, including vegan diets, are linked to favorable metabolic outcomes, yet the underlying mechanisms remain unclear. In a randomized trial involving 21 pairs of identical twins, we investigated the effects of vegan and omnivorous diets on the host metabolome, immune system, and gut microbiome. Vegan diets induced significant shifts in serum and stool metabolomes, cytokine profiles, and gut microbial composition. Despite lower dietary glycine intake, vegan diet subjects exhibited elevated serum glycine levels linked to reduced abundance of the gut pathobiont Bilophila wadsworthia . Functional studies demonstrated that B. wadsworthia metabolizes glycine via the glycine reductase pathway and modulates host glycine availability. Removing B. wadsworthia from a complex microbiota in mice elevated glycine levels and improved metabolic markers. These findings reveal a previously underappreciated mechanism by which diet regulates host metabolic status via the gut microbiota.

Eating to live well-Or worse? The role of vegan and vegetarian diets in mental health.

Over the past two decades, there has been an increase in the prevalence of psychological conditions, such as depression, anxiety, disordered eating, and body image disturbances. In concert with this trend, there was a substantial rise in the advocacy and practice of restrictive dietary patterns, such as veganism and vegetarianism. These parallel developments suggest a relation between diet and mental health, but to date, research has failed to offer clear answers on whether these associations are causal, coincidental, or more complex than superficial analyses suggest. Given this context, the purpose of this commentary is to offer a consilient perspective on the role of vegan and vegetarian diets in mental health. We performed a broad qualitative synthesis of the current literature on diet and mental health from sociologic and psychologic perspectives. Several empirically supported hypotheses were presented with equivocal support. The current evidence suggests that if a nutritionally adequate diet is consumed, the avoidance/consumption of meat and other animal foods will have no significant effects on physical and mental health.

Vegetarian Diets During Complementary Feeding: An Overview of Nutritional and Health Features

Nowadays, vegetarian diets are present in a solid way in Western countries’ lifestyles. Some families opt for this dietetic pattern for their infants too, during the period of introduction of complementary foods. Many releases have been issued about this subject, with different and often contradictory advice and conclusions. The aim of this work is to provide a comprehensive overview through the analysis of recently published opinions of the implementation of a vegetarian or vegan diet over the course of complementary feeding. The literature agrees about some key points to consider, that is the necessity for the diet to be well-planned, in order to meet energy, macro- and micronutrients requirements, as well as the need to follow the child longitudinally. Also, there is a substantial agreement on the need for fortified foods and/or supplements to be included in the diet. Following these suggestions, most (but not all) of the papers agree that normal growth and development may be achieved. Final considerations, however, are not straightforward to make and more research with better definition of the features of the diet adopted and of supplementation used and long-term follow-up studies are highly warranted.

P1230 Impact of vegan diet on the incidence of Inflammatory Bowel Diseases among Israeli young adults

Abstract Background Diet is believed to modulate intestinal inflammation through its regulatory effects on the microbiota, gut immune system, and epithelial barrier function. Previous research, mostly based on questionnaires of food consumption, showed that high dietary intake of total fats, meat and processed food is associated with an increased risk of incident IBD, while plant-based , fiber rich-diet is associated with a reduced risk of incident IBD. Between the years 1998-2017, Vegans enlisted to the Israel Defense forces (IDF) were entitled to a special allowance. Strict requirements for confirmation of vegan status were followed. We assessed whether a vegan diet protect against incident IBD in a cohort of young Israeli adults. Methods A historical prospective cohort including all Israeli adolescents enlisted between 1998-2017. The data gathered included age, sex, body mass index (BMI), country of origin, general intelligence tests (GIT), socioeconomic status (SES), and incident IBD. A multivariate logistic regression model and 1:1 propensity score-matched cohorts were utilized to calculate the OR of developing IBD in vegans compared to controls. Results The study population consisted of 1,049,005 subjects, 630,536 (60%) males, and 5941 (0.57%) vegans. The median follow-up duration was 1046 days (IQR 727-1094). Vegans came from higher SES (6.3 vs. 5.9, p<0.001), were more likely to be of European descent (47.2% vs. 25.8%, p<0.001), and had higher GIT results (63.5 vs 52.6, P<0.001). Along the study period, 2039 (0.19%) subjects developed IBD , 17 among vegans (0.29%), and 2022 among controls (0.19%) (p=0.12). In both groups, the distribution of CD and UC cases was exactly the same, with 70% of cases being CD and 30% being UC. IBD patients were more likely to be male (64.3% vs. 60.1%, p<0.001), from European origins (39% vs. 25.9%, p<0.001), and a higher SES (6.15+- 1.54 vs. 5.94+-1,64, p<0.001). Based on a multivariate logistic regression controlling for sex, country of origin, BMI, GIT and SES, a vegan diet was not associated with a reduction in IBD incidence (OR 1.14, 95% CI 0.68-1.78). Analysis of a 1:1 propensity-score-matched cohort of subjects (n=5484) demonstrated no statistically significant differences between vegans and controls regarding IBD incidence (0.29 vs. 0.32%, p=0.87). An exploratory evaluation of the impact of vegan diet on endoscopic severity was performed only in CD patients and revealed a lower incidence of large ulcers in the vegan group (57%) compared to controls (79%). Conclusion In this nationwide cohort of young Israeli adults, a vegan diet was not associated with a reduction in the incidence of IBD. Endoscoppic disease severity might be milder among vegan CD patients. References Hou JK, Abraham B, El-Serag H. Dietary intake and risk of developing inflammatory bowel disease: a systematic review of the literature. Am J Gastroenterol. 2011;106(4):563-573. doi:10.1038/ajg.2011.44 Narula N, Wong ECL, Dehghan M, et al. Association of ultra-processed food intake with risk of inflammatory bowel disease: prospective cohort study. BMJ. 2021;374:n1554. Published 2021 Jul 14. doi:10.1136/bmj.n1554 Chen J, Wellens J, Kalla R, et al. Intake of Ultra-processed Foods Is Associated with an Increased Risk of Crohn's Disease: A Cross-sectional and Prospective Analysis of 187 154 Participants in the UK Biobank. J Crohns Colitis. 2023;17(4):535-552. doi:10.1093/ecco-jcc/jjac167

P0674 Development of a screening tool to address dietary habits in persons with IBD in Germany

Abstract Background Nutrition plays a crucial role in the development and course of disease in patients with inflammatory bowel disease (IBD). However, standardized nutritional assessments are often lengthy and require the expertise of professional nutritionists, leading to a significant gap in the ability to screen for important dietary factors. As a result, these aspects are frequently overlooked in both clinical practice and scientific research. To address this issue, we aim to develop a short screening instrument that can effectively assess dietary and nutritional aspects in patients with IBD. This tool is not intended to replace, but complement standardized assessments, and to enable clinicians and researchers to address dietary and nutritional aspects in situations where these are otherwise disregarded. Methods A comprehensive literature review was conducted to identify nutritional factors with regard to their pro- and antiinflammatory characteristics in the context of IBD. Based on this research, a prototype screening tool was developed in collaboration with nutritional experts from 3 German University Hospitals (Mannheim, Munich, and Hannover). The first phase of validation involved an evaluation of the prototype screener by consecutive outpatients at the University Medical Center Mannheim (UMM) to assess its feasibility and acceptance. Results Our screening tool contains 28 questions and asks about the frequency of consumption of certain food groups as well as the type of preparation and eating habits with regard to vegetarian or vegan diet, the frequency of meals and the balance and variety of the diet. In the patient evaluation phase, we received feedback from 52 patients (n=37 female, n=36 with Crohn’s Disease, n=51 with remitted or mild disease (1 moderate, none severe). Mean time to complete the screening tool was 9.3 min (SD 7.8). The vast majority of patients stated that they found the screener somewhat or very important (n=47) and somewhat or very easy to understand (n=48), see fig. 1. Seven patients reported that they found at least one question difficult to understand. Ten patients stated that the screener was missing at least one aspect of their dietary habits. No patients reported any unpleasant questions. A global evaluation of the screener according to the German school grading system (from 1 = very good, 6 = very bad) was rated with a mean grade of 1.6. Conclusion This newly developed screening tool to semi-quantitatively assess dietary habits and relevant nutritional aspects in IBD was well-accepted and positively evaluated by patients. In the next step, we will adapt the questionnaire according to patient feedback and then initiate the next phase of the validation process in a multicentric setting.

Association Between Homocysteine Levels and Risk of Depression in Office Workers With Vegan Diet in Jakarta

Depression is a significant global public health concern, and the rising prevalence of vegan diets is currently linked to an increased risk of depression in adults. One contributing factor may be vitamin B12 deficiency in vegans, which can elevate homocysteine levels. This study aims to examine the relationship between homocysteine levels and depression risk among vegan office workers in Jakarta. The research employs a quantitative, cross-sectional design. The population consists of all vegan office workers in Jakarta, with a sample of 58 respondents selected through purposive sampling. Data collection involved interviews, anthropometric measurements, and laboratory tests. The data were analyzed using univariate and bivariate analyses via SPSS version 20. The findings revealed that the average plasma homocysteine level in participants was 3.48 μg/L, considered low. The average PHQ-9 score was 4.75, indicating no depression or moderate depression. Bivariate analysis showed no significant association between homocysteine levels and depression risk, with a p-value of 0.412, suggesting no correlation between homocysteine levels and depression risk in vegan office workers in Jakarta

Prebiotics as modulators of colonic calcium and magnesium uptake.

Ca2+ and Mg2+ are essential nutrients, and deficiency can cause serious health problems. Thus, lack of Ca2+ and Mg2+ can lead to osteoporosis, with incidence rising both in absolute and age-specific terms, while Mg2+ deficiency is associated with type II diabetes. Prevention via vitamin D or estrogen is controversial, and the bioavailability of Ca2+ and Mg2+ from supplements is significantly lower than that from milk products. Problems are likely to increase as populations age and the number of people on vegan diets surges. Developing new therapeutic strategies requires a better understanding of the molecular mechanisms involved in absorption by intestinal epithelia. The vitamin-D dependent, active pathway for the uptake of Ca2+ from the upper small intestine involving TRPV6 is highly efficient but only accounts for about 20% of total uptake. Instead, most Ca2+ uptake is thought to occur via passive paracellular diffusion across the ileum, although sufficiently high luminal concentrations are difficult to achieve.. Interestingly, colon and caecum also have a considerable capacity for the active absorption of Ca2+ and Mg2+, the molecular mechanisms of which are unclear. Intriguingly, stimulating fermentation by prebiotics enhances colonic absorption, which can rise from ~10% to ~30% of the total. Notably, fermentation releases protons, which inhibits channels highly selective for Ca2+ and Mg2+ (TRPV6 and TRPM6/TRPM7). Conversely, the non-selective cation channel TRPV3 is stimulated by both intracellular acidification and by numerous herbal compounds. Spicy, fiber-rich food, as traditionally consumed in many cultures, might enhance the uptake of Ca2+ and Mg2+ via this pathway.

Effects of plant-based diet on metabolic parameters, liver and kidney steatosis: a prospective interventional open-label study.

This interventional single-centre prospective open-label study aims to evaluate the effects of a vegan diet, compared with a vegetarian and omnivorous diet, on metabolic parameters, insulin sensitivity, and liver and kidney steatosis in healthy adults. The study included fifty-three omnivorous participants aged 18-40 years, BMI 18-30 kg/m2, without any chronic disease, chronic medication use, active smoking or significant alcohol consumption. All participants were omnivorous at baseline and selected to continue an omnivorous diet or transition to a vegetarian or vegan diet, with follow-up over 6 months. Anthropometric measurements, biochemical parameters and liver and kidney steatosis were assessed at baseline and after six months using MRI-proton density fat fraction. Primary outcomes included changes in liver and kidney steatosis, while secondary outcomes were alterations in anthropometric and biochemical markers. Among fifty-three participants, eighteen followed an omnivorous diet, twenty-one adopted a vegetarian diet and fourteen transitioned to a vegan diet. Dietary interventions did not result in statistically significant changes in BMI, fat mass, fat percentage or muscle mass over 6 months. However, statistically significant improvements in systolic and diastolic blood pressure, favouring the vegan diet, were observed. We aimed to control for potentially confounding variables to ensure the reliability of these findings. We have demonstrated a better decline in steatosis at the lower kidney pole, the total hilus and the Liver 6 index in vegans. We demonstrated that a plant-based diet is associated with improvements in several metabolic parameters and may reduce liver and kidney steatosis.

Randomised double-blind placebo-controlled trial protocol to evaluate the therapeutic efficacy of lyophilised faecal microbiota capsules amended with next-generation beneficial bacteria in individuals with metabolic dysfunction-associated steatohepatitis

BackgroundThe spectrum of metabolic dysfunction-associated steatotic liver disease (MASLD) is highly prevalent, affecting 30% of the world’s population, with a significant risk of hepatic and cardiometabolic complications. Different stages of...

Adaptation and validation of the Dietarian Identity Questionnaire (DIQ) to the Brazilian context on a sample of omnivores, vegetarians and dietary vegans

Adaptation and validation of the Dietarian Identity Questionnaire (DIQ) to the Brazilian context on a sample of omnivores, vegetarians and dietary vegans

Complete Response (CR) in a Previously-progressing Chronic Lymphocytic Leukemia (CLL) Patient Treated With Methionine Restriction in Combination With First-line Chemotherapy.

Chronic lymphocytic leukemia (CLL) is currently incurable. CLL is characterized by disordered DNA methylation. The aim of the present study was to target methylation with methionine restriction in a patient with progressive CLL. Methionine restriction for the patient was achieved with a low-methionine vegan diet and oral recombinant methioninase (o-rMETase). The patient also received rituximab, once per week for four weeks, and acalabrutinib 100 mg, twice daily (bid) continuously. The patient's white blood cell count decreased by 95% from peak levels and extensive lymphadenopathy disappeared during combination treatment with o-rMETase, rituximab, and acalabrutinib. The combination of methionine restriction and first-line chemotherapy resulted in an apparent complete response (CR) in a CLL patient, a rare event. The duration of the CR will be monitored, and additional CLL patients will be treated similarly in the future.

Impact of Veganism on Health and Environmental Sustainability

Introduction: Veganism, defined as the abstention from the consumption of animal products, experienced a remarkable growth in popularity in recent decades, especially among young people and adolescents. This change responded to ethical, environmental and health reasons. Vegan diets, although associated with benefits such as reduced risk of chronic diseases, also presented nutritional challenges. Historically, human evolution evidenced adaptations to both omnivorous and herbivorous diets, which allowed survival in diverse environments. This review sought to explore the advantages and disadvantages of veganism from a scientific perspective.Development:Vegan diets offered significant benefits, such as lower rates of obesity, cardiovascular disease and some cancers, due to their richness in fiber, antioxidants and phytochemicals. However, the absence of animal foods led to critical nutritional deficiencies, such as deficiencies in vitamin B12, iron, zinc and omega-3 fatty acids. These deficiencies were associated with anemia, neurological impairment and bone health problems, particularly in vulnerable populations such as children and pregnant women. Despite their positive impact on environmental sustainability, some research questioned the real impact of vegan diets due to the emissions associated with plant-based food production.Conclusion: Veganism represented a viable dietary alternative with important benefits, as long as it was carefully planned. Education and professional follow-up were essential to prevent nutritional deficiencies and maximize its advantages. Future research should delve deeper into the long-term effects of this diet and its impact on public health and the environment

Lipidomics of coconut, almond and soybean milks – Detailed analysis of polar lipids and comparison with bovine milk

In this work, the lipidomic analysis on polar components of almond, coconut, and soy beverages was performed by liquid chromatography quadrupole time-of-flight mass spectrometry. A comparison with bovine milk was also performed. A total of 30 subclasses of polar lipids, belonging mainly to glycerophospholipids and sphingolipids, and a total of 572 molecular species were identified. Coconut showed various kinds of sphingolipids, belonging to hexosylceramides and sulfatides. Soy is particularly rich in molecular species of phospholipids. Fatty acids with chain length from 16 to 18 were the most common in almond. Numerous species of sphingomyelins were found in bovine milk, differently from plant-based beverages. Furthermore, a principal component analysis based on the polar lipid data was applied to discriminate samples, with 21 molecular species identified as biomarkers. This research opens interesting perspectives on vegetable beverages as bovine milk alternatives, especially in vegetarian and vegan diets.

PRODUCT LABELS AND ADVERTISING: Are consumers protected or misled?

In this paper, we propose solutions to issues related to food and product labels, as well as advertising, which are often overlooked or ignored. To illustrate these concerns, we will examine specific categories such as beverages, additives, dietary foods, food supplements, and medical device integrators in detail. Additionally, we will discuss particular eating habits, including Mediterranean and vegan diets, ultraprocessed food (UPF), along with emerging food types like insect-based products and cultivated meat. Since labels and product advertisements can unintentionally or intentionally mislead consumers, they pose potential risks to consumer health and well-being. We evaluate various challenges associated with labelling and advertising, offering practical recommendations and potential solutions.

Impact of chickpea aquafaba-based emulsion on the physicochemical, nutritional, rheological and structural characteristics of little millet (Panicum sumatrense Roth.) flour cake

Protocol, ingredients and measuring parameters for formulation of little millet flour cake consisting chickpea aquafaba emulsion addressing current food consumption pattern of consumers with a strong desire for vegan, gluten-free, and healthy diets.