Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients.

ABSTRACT: Although various plant protein (PP) ingredients are available on the market, their application in foods is not trivial, and food companies are struggling to identify PP ingredients fitting the intended use. To fill this gap, abundant literature has appeared but data are hardly comparable due to the absence of a recognized classification of PP ingredients accounting not only for protein purity but also for the process history, and of standardised protocols for technological functionality assessment. In this review, a comprehensive analysis of comparable literature data was thus carried out to elucidate the effect of composition and processing variables on PP technological functionalities. The review presents four sections describing: (i) the approach followed for the construction of a datab

SUBMITTER: Barozzi L 

PROVIDER: S-EPMC11795097 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature