*4.7. New Processing Methods*

High pressure and ultrasound are non-thermal technologies known to only affect non-covalent interactions in macromolecules. Therefore, the possible pressure-induced protein unfolding may enhance the access of the digestive enzymes to the cleavage sites in the protein, thus improving digestibility. However, as seen in Table S1, the effects on IVPD of lentils, chickpeas, peas, and soybean after high pressure or ultrasound treatment were inconsistent or insignificant compared to the protein digestibility of the raw legumes [10,24].
