Alternative Proteins in Emerging Food Systems: Structure, Functionality, and Nutritional Implications

The rapid expansion of alternative protein research has shifted attention from identifying new protein sources toward understanding how protein characteristics determine their functional, nutritional, and sensory performance in complex food systems. Although a wide range of alternative proteins have been developed from plant, microbial, algal, and other emerging sources, their successful application depends largely on a comprehensive understanding of the relationships between protein structures, functional properties, nutritional value, sensory attributes, and interactions within food systems.Protein structures at multiple scales, ranging from molecular conformation and aggregation behavior to higher-order assemblies, play critical roles in determining technological properties such as solubility, emulsification, gelation, texture formation, and stability. Meanwhile, structural characteristics also influence nutritional aspects, including protein digestibility, bioavailability, amino acid utilization, and interactions with other dietary components. In addition, alternative proteins may exhibit undesirable sensory characteristics, including off-flavors and off-tastes, which can arise from intrinsic components or be generated or modified during protein extraction, processing, storage, and food formulation. Understanding the physicochemical origins of these sensory drawbacks, as well as developing effective strategies for their evaluation and mitigation, is therefore important for improving the quality and consumer acceptability of alternative protein-based foods.A deeper understanding of these interconnected structure–function–nutrition–sensory relationships is essential for the development of high-quality alternative protein-based foods.This Research Topic aims to advance the understanding of how structural characteristics of alternative proteins contribute to their functional properties, nutritional performance, sensory quality, and applications in emerging food systems. Contributions investigating protein structures, functional behaviors, nutritional evaluation, sensory characteristics, protein–food matrix interactions, and innovative applications of alternative proteins are encouraged. By integrating insights from food chemistry, protein science, sensory science, and nutrition, this Research Topic seeks to provide new perspectives on the role of alternative proteins in next-generation food systems.- Molecular and higher-order structures of alternative proteins;- Protein aggregation, assembly, and network formation;- Structure–function relationships governing physicochemical and technological properties;- Relationship between protein structure and nutritional characteristics;- Protein digestibility, bioavailability, amino acid composition, and nutritional quality;- Protein processing and processing-induced structural changes;- Formation, characterization, and mitigation of off-flavors and off-tastes in alternative protein ingredients and foods;- Sensory evaluation and the relationships between protein processing, composition, structure, and sensory quality;- Interactions between alternative proteins and other food components;- Protein functionality in food matrices, including emulsification, gelation, and texture formation;- Functional, nutritional, and sensory evaluation of alternative proteins;- Emerging alternative protein sources and their potential food applications;- Development of nutritious, functional, and sensorially acceptable** alternative protein-based foods. Topic editors: Chengxin He, Xin Yang, Yingfen Jiang Source: https://www.frontiersin.org/research-topics/86055/alternative-proteins-in-emerging-food-systems-structure-functionality-and-nutritional-implications