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Recent Advances in the Modification of Plant Proteins aims to explore cutting-edge developments in various physical, chemical and enzymatic treatments of plant-based proteins, which are becoming increasingly important in food science, nutrition and industrial applications. The book delves into the principles and methodologies of modern modification techniques such as thermal treatments, high-pressure processing, ultrasonication and cold plasma, among others. Modification approaches have been instrumental in altering the functional, structural and nutritional properties of plant proteins, making them more suitable for diverse applications, including food product development, pharmaceuticals and biodegradable materials.The book serves as a comprehensive reference for researchers, students and professionals in food science, biotechnology, and material sciences. By integrating recent scientific findings, the book provides insights into how different modification treatments can enhance protein functionality by altering solubility, gelation, emulsification, and foaming characteristics. It also addresses challenges related to sustainability, scalability, and cost-effectiveness of these techniques, setting a roadmap for future advancements in plant protein utilization.
Recent Advances in the Modification of Plant Proteins aims to explore cutting-edge developments in various physical, chemical and enzymatic treatments of plant-based proteins, which are becoming increasingly important in food science, nutrition and industrial applications. The book delves into the principles and methodologies of modern modification techniques such as thermal treatments, high-pressure processing, ultrasonication and cold plasma, among others. Modification approaches have been instrumental in altering the functional, structural and nutritional properties of plant proteins, making them more suitable for diverse applications, including food product development, pharmaceuticals and biodegradable materials.The book serves as a comprehensive reference for researchers, students and professionals in food science, biotechnology, and material sciences. By integrating recent scientific findings, the book provides insights into how different modification treatments can enhance protein functionality by altering solubility, gelation, emulsification, and foaming characteristics. It also addresses challenges related to sustainability, scalability, and cost-effectiveness of these techniques, setting a roadmap for future advancements in plant protein utilization.
