Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

Ruifen Li; Norbert Raak; Laura Roman

doi:10.3390/foods14050764

Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

Ruifen Li, Norbert Raak^*, Laura Roman

^*Corresponding author for this work

Department of Food Science - Food Technology

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Editorial › peer-review

Original language	English
Article number	764
Journal	Foods
Volume	14
Issue	5
ISSN	2304-8158
DOIs	https://doi.org/10.3390/foods14050764
Publication status	Published - Mar 2025

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10.3390/foods14050764

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title = "Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins",

author = "Ruifen Li and Norbert Raak and Laura Roman",

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language = "English",

volume = "14",

journal = "Foods",

issn = "2304-8158",

publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",

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Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins. / Li, Ruifen; Raak, Norbert; Roman, Laura.
In: Foods, Vol. 14, No. 5, 764, 03.2025.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Editorial › peer-review

TY - JOUR

T1 - Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

AU - Li, Ruifen

AU - Raak, Norbert

AU - Roman, Laura

PY - 2025/3

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U2 - 10.3390/foods14050764

DO - 10.3390/foods14050764

M3 - Editorial

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AN - SCOPUS:86000541391

SN - 2304-8158

VL - 14

JO - Foods

JF - Foods

IS - 5

M1 - 764

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Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

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