Functionality and Food Applications of Plant Proteins (Volume II)

doi:10.3390/books978-3-7258-3577-5

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Hardback

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Keywords

edible mushrooms; plant-based protein; chickpea; canola oil; beetroot extract; sensory attributes; alternative meat; protein functionality; plant-based foods; protein hydrolysis; cross-linking; deamidation; enzyme-assisted extraction; analogues; pea protein isolate; egg white protein; differential scanning calorimetry; gelling point; solubility; coagulation; plant proteins; physicochemical properties; animal protein alternatives; structure–function relationships; oilseed; bioactive peptide; functional food; protein hydrolysate; Lupinus luteus; protein isolate; functional properties; chemical composition; amino acids; vegetable protein; meat analog; mass exchange; hot air; infrared; microwave; microstructure; 3D food printing; plant protein; printer parameters; texture; pulse protein; composition; structure–property relationship; functional property; physical modification; non-covalent complexation; food application; high-moisture meat analog; plant-based meat; extrusion; pea proteins; soy protein ingredients; thermal treatment; emulsification; gelation properties; 11S/7S ratio; water-soluble extract; non-milk products; mixture planning; technological properties; shelf life; wheat; glutenin; gliadin; celiac disease

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Functionality and Food Applications of Plant Proteins (Volume II)

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March 2025

264 pages

ISBN 978-3-7258-3578-2 (Hardback)
ISBN 978-3-7258-3577-5 (PDF)

https://doi.org/10.3390/books978-3-7258-3577-5 (registering)

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This is a Reprint of the Special Issue Functionality and Food Applications of Plant Proteins (Volume II) that was published in

Biology & Life Sciences

Summary

This is a reprint of the MDPI Foods Special Issue “Functionality and Food Applications of Plant Proteins (Volume II)”, focusing on the characterization, chemistry, interaction, processing, modification, functionality, and/or application of all types of plant proteins related to human foods.