期刊论文

Chen, S

英文

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

0021-8561

2023

71

42

15429-15444

10.1021/acs.jafc.3c02224

Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU); National Natural Science Foundation of China [32202234]; China Postdoctoral Science Foundation [2022M712473]; Postdoctoral Innovative Research Position of Hubei Province; Hubei Provincial Administration of Traditional Chinese Medicine, the Traditional Chinese Medicine Research Fund [ZY2023Q033]

本校为其他机构

Plant proteins are high-quality dietary components of food products. With the growing interest in sustainable and healthy food alternatives, plant proteins have gained significant attention as viable substitutes for animal-based proteins. Understanding the diversity of protein sources derived from plants, novel processing technology, and multiple applications is crucial for developing nutritious and sustainable plant protein-based products. This Review summarizes the natural sources of traditional and emerging plant proteins. The classifications, processing technologies, and applications of pl...