Protein in foods is important mainly as a source of nutrition. However, the ability of proteins to impart other favorable characteristics is known as functional

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object

Climate resilience and growing population are the two main global challenges that encourage the development of an affordable and sustainable source of vegetable

Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with th