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  • Modification approaches of plant-based proteins to improve . . .
    Different modulation methods to widen their applications in food sectors, including physical, chemical, enzymatic, complexation and the most recent and efficient one, which is fibrillization, will be discussed with their pros and cons
  • Recent progress in plant-based proteins: From extraction and . . .
    Allergens, anti-nutrients, and unpleasant flavors limit plant proteins' applications • Physical, chemical, and biological modifications can improve their properties • Plant proteins act as packaging films, emulsion gels, and encapsulation materials 1 Introduction Proteins are essential nutrients in the human diet





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