Research Progress on Modified Processing and Hot Application Areas of Plant Proteins

Research Progress on Modified Processing and Hot Application Areas of Plant Proteins

Compared to animal proteins, plant proteins are characterized by low-carbon and environmentally friendly production, abundant resources and high nutritional value. However, their low solubility, emulsification and film-forming properties limit their application in food products. This paper briefly i...

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Bibliographic Details
Main Authors: CHEN Jin-huan, AN Hong-zhou, SUN Jia-yu, ZHANG Hao-bing, HUANG Ze-hua
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2025-03-01
Series:Liang you shipin ke-ji
Subjects:
plant protein
modification
plant-based foods
application
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250213?st=article_issue
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