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<p>Plant-based proteins are novel nutrient sources that are widely available in nature and cost-effective to produce compared to animal proteins, while contributing to lower greenhouse gas emissions and reducing risks to both environmental and human health. Thus, the present work comprehensively reviews plant-based proteins as an alternative to conventional / animal proteins. The review article highlights why plant proteins should be considered a novel nutrient source and an alternative to animal proteins. Various plant protein-derived sources and their corresponding extraction methods, along with their associated limitations, are reviewed. In addition, the review article highlights plant protein modification methods, interfacial behavior, protein structure, interactions, and functional properties. The effects of different physical and environmental conditions and factors on the functional and nutritional properties of plant proteins are also discussed. In addition, the challenges associated with plant proteins, such as allergenicity, consumer acceptance and perceptions, food safety, regulatory issues, and technological challenges, are also explored.</p>

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Rethinking Plant Proteins: Innovations in Nutrition, Processing, and Food Development

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年5月11日

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  • Nishant Kumar,
  • Nutan Kaushik,
  • Pratibha,
  • Rushali Jaiswal,
  • Clara Mariana Gonçalves Lima,
  • Anka Trajkovska Petkoska,
  • Marek Kieliszek

摘要

Plant-based proteins are novel nutrient sources that are widely available in nature and cost-effective to produce compared to animal proteins, while contributing to lower greenhouse gas emissions and reducing risks to both environmental and human health. Thus, the present work comprehensively reviews plant-based proteins as an alternative to conventional / animal proteins. The review article highlights why plant proteins should be considered a novel nutrient source and an alternative to animal proteins. Various plant protein-derived sources and their corresponding extraction methods, along with their associated limitations, are reviewed. In addition, the review article highlights plant protein modification methods, interfacial behavior, protein structure, interactions, and functional properties. The effects of different physical and environmental conditions and factors on the functional and nutritional properties of plant proteins are also discussed. In addition, the challenges associated with plant proteins, such as allergenicity, consumer acceptance and perceptions, food safety, regulatory issues, and technological challenges, are also explored.