Functionality and Food Applications of Plant Proteins (Volume II) (MDPI - Multidisciplinary Digital Publishing Institute, 2025)
Keywords: 11S/7S ratio; 3D food printing; alternative meat; amino acids; analogues; animal protein alternatives; beetroot extract; bioactive peptide; Biology, life sciences; canola oil; celiac disease; chemical composition; chickpea; coagulation; composition; cross-linking; deamidation; differential scanning calorimetry; edible mushrooms; egg white protein; emulsification; enzyme-assisted extraction; extrusion; food application; functional food; functional properties; functional property; gelation properties; gelling point; gliadin; glutenin; high-moisture meat analog; hot air; infrared; Lupinus luteus; mass exchange; Mathematics and Science; meat analog; microstructure; microwave; mixture planning; non-covalent complexation; non-milk products; oilseed; pea protein isolate; pea proteins; physical modification; physicochemical properties; plant protein; plant proteins; plant-based foods; plant-based meat; plant-based protein; printer parameters; protein functionality; protein hydrolysate; protein hydrolysis; protein isolate; pulse protein; Reference, Information and Interdisciplinary subjects; Research and information: general; sensory attributes; shelf life; solubility; soy protein ingredients; structure–function relationships; structure–property relationship; technological properties; texture; thermal treatment; vegetable protein; water-soluble extract; wheat