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Intact Plant-food Cells: Nature’s Nutrition Capsules

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thesis
posted on 2025-03-19, 05:02 authored by Weiyan Xiong
This thesis explores the potential of intact legume cells as a novel, health-promoting food ingredient. Unlike refined flours, these cells retain their natural structure, encapsulating starch and offering slower digestion as natural RS1. This reduces starch digestion during upper GI and enhances gut health by serving as a prebiotic, fostering beneficial gut bacteria. Using advanced in-vitro and in-vivo methods, the research evaluates their effects on starch digestion, gut microbiota and SCFA production. It also tests their resilience in food processing, such as making extruded pasta. These findings provide a foundation for developing healthier, functional foods using intact legume cells.

History

Principal supervisor

Sushil Dhital

Year of Award

2025

Department, School or Centre

Chemical & Biological Engineering

Course

Doctor of Philosophy

Degree Type

DOCTORATE

Faculty

Faculty of Engineering

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