Proteins from Plant Food: Processing, Functionality, Flavour, and Nutritional Properties

Dear Colleagues,

Global interest in plant-based proteins has grown significantly due to concerns over environmental sustainability, health benefits, and the need for alternative food sources. These proteins offer potential solutions to climate change and resource depletion by providing a more sustainable option compared to animal-based proteins. However, processing plant-based proteins for use in consumer foods presents numerous challenges. These include technical issues such as efficient protein extraction, sensory limitations like undesirable taste and texture, and nutritional concerns like incomplete amino acid profiles. Overcoming these barriers is essential to improving the appeal and nutritional value of plant-based products. To tackle these issues, this Special Issue on "Proteins from Plant Food: Processing, Functionality, Flavour, and Nutritional Properties" seeks to spotlight groundbreaking research in this area. This Special Issue highlights cutting-edge research addressing the growing global interest in plant-based proteins as sustainable, healthy, and versatile food sources. This Special Issue welcomes contributions covering, but not limited to, the following:

• Innovative methods for extracting and processing plant proteins.
• Functional properties of plant proteins and their applications in food systems.
• Advances in flavour profiling and enhancement techniques for plant-based products.
• Comprehensive nutritional evaluations and strategies to address limitations such as anti-nutritional factors.
• Comparative studies of diverse plant protein sources, including legumes, grains, seeds, and novel plants.

Dr. Bipro Nath Dubey
Dr. Monika Doblin
Guest Editors

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