Review
Open access
Sep 2026
A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives
ABSTRACT The increasing global demand for sustainable and health‐promoting foods has positioned plant‐based proteins as key components in the development of dairy alternatives. This review critically examines plant protein sources: legumes, cereals, pseudocereals, oilseeds, and nuts not merely by composition, but by th...
Boutheina Ben Akacha, Monika Michalak, Miroslava Kačániová et al.
· Food Science & Nutrition · 0 citations