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Volume 14
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10.3390/foods14050764
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Editorial

Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

by
Ruifen Li
1,
Norbert Raak
2,* and
Laura Roman
3
1
Department of Food Science and CiFOOD Centre for Innovative Food Research, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
2
Department of Food Science, Ingredient and Dairy Technology, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
3
Food Technology Division, Department of Agricultural Engineering, University of Valladolid, Av. Madrid 50, 34004 Palencia, Spain
*
Author to whom correspondence should be addressed.
Foods 2025, 14(5), 764; https://doi.org/10.3390/foods14050764
Submission received: 17 February 2025 / Accepted: 20 February 2025 / Published: 24 February 2025
(This article belongs to the Special Issue Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins)
Versions Notes

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Proteins are essential macronutrients in the human diet and key structural constituents of many food products [...]

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MDPI and ACS Style

Li, R.; Raak, N.; Roman, L. Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins. Foods 2025, 14, 764. https://doi.org/10.3390/foods14050764

AMA Style

Li R, Raak N, Roman L. Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins. Foods. 2025; 14(5):764. https://doi.org/10.3390/foods14050764

Chicago/Turabian Style

Li, Ruifen, Norbert Raak, and Laura Roman. 2025. "Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins" Foods 14, no. 5: 764. https://doi.org/10.3390/foods14050764

APA Style

Li, R., Raak, N., & Roman, L. (2025). Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins. Foods, 14(5), 764. https://doi.org/10.3390/foods14050764

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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