Highlights•Genetic modification of plants for nutritional benefits is now commonplace.•
Vitamin accumulation by genetic modification has been widely explored.•Other key targets …

Proteins of animal origin have been used in various food formulations as they have been
shown to possess excellent techno-functional properties such as gel formation …

Enzyme cross-linking is a pivotal method for enhancing the functionality of plant proteins,
offering improvements in texture, stability, and nutritional value, which are essential for food …

In this study, sesame protein isolate modified with different emerging technologies, including
high-pressure homogenization, high-intensity ultrasonication, and high-hydrostatic pressure …

For alternative meat products to gain more traction, it is crucial to determine the differences
in sensory and nutritional properties between animal and alternative meat food products …

Population growth and the need for a healthy diet have motivated the search for alternative
protein sources. This need for natural resources can often be satisfied through strategies for …

Plant protein is playing an increasingly important role in the protein market due to its
advantages, including high resource utilization, economic benefits, vegetarian friendly, and …

Develo** gluten-free (GF) pasta remains a technological challenge. Creating GF pasta
using heat moisture treatment (HMT) modified rice flour, psyllium husk (PH), mung bean …

This study evaluated the nutritional and functional qualities of the mushroom stem (MS)
powder and its protein concentrates, which were extracted using alkaline and deep eutectic …

Background In recent years, the demand for plant-based meat alternatives has surged as
consumers become more conscious of health and environmental considerations. The …