Plant Protein Processing, Bioactive Compounds, and Functionality in Next-Generation Foods

Plant protein research is advancing as legumes, oilseeds, underused crops and food-processing side streams are explored as ingredients for diverse and sustainable foods. However, limitations such as low solubility, weak emulsifying or foaming capacity, undesirable texture and sensitivity to processing can restrict their use. Evidence shows that extraction and modification conditions influence protein structure and techno-functional properties, but outcomes vary with protein source, process and food formulation. Despite progress in extraction and characterization, the links between processing history, molecular changes and performance in complex food systems remain unclear. Further investigation can help translate laboratory findings into reliable ingredient selection and product design.This Research Topic aims to bring together research on the extraction, fractionation, modification, characterization and food application of plant proteins. It will examine how protein source and processing choices shape structure and techno-functional performance, and how these properties affect functionality and quality in food formulations. The Topic also seeks to identify promising approaches for using underused plant resources and to address practical considerations such as reproducibility and scale-up.To gather further insights into plant-protein ingredients and their functionality in food systems, we welcome contributions focused on extraction, processing, modification and application, rather than on digestion, bioaccessibility or health effects. Themes include, but are not limited to:• Extraction and fractionation of proteins from legumes, oilseeds and other plant sources• Mild, alkaline, enzymatic, ultrasound-assisted and other emerging extraction or processing approaches• Effects of extraction and modification on protein structure, solubility, aggregation and interfacial properties• Physical, chemical and enzymatic modification of plant proteins• Emulsifying, foaming, gelling and water-binding properties, and their effects on texture• Interactions between plant proteins and other food components• Applications of proteins from underused crops and food-processing side streams• Scale-up, reproducibility and practical limitations of processing methods Topic editors: Fatemeh Afi Aghababei, Luis Antonio Serrano González, MARIA DEL PILAR CASTRO GOMEZ Source: https://www.frontiersin.org/research-topics/83787/plant-protein-processing-bioactive-compounds-and-functionality-in-next-generation-foods