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Review Aug 2026

Wheat germ protein in functional foods: structure, processing, applications, and mechanistic insights.

As a sustainable plant protein resource, wheat germ protein (WGP) has attracted increasing attention because of its high digestibility, balanced essential amino acid profile, and broad potential in functional food development. However, its industrial application remains limited by processing bottlenecks and an incomple...

Long Pan, Jing Cai, Ai-Mei Liao et al. · 0 citations
Review Open access Aug 2026

Dual-Protein Systems in Foods: Structure-Function Relationships, Nutritional Impacts, and Applications.

Growing demand for sustainable, nutritious, and high-quality protein foods has highlighted limitations of single-source proteins and promoted interest in dual-protein systems (DPS). DPS are edible protein matrices intentionally formed from two distinct primary protein components, derived from different biological sourc...

Xue Bai, Kai Zhou, Ranran Pang et al. · 0 citations
Review Open access Jul 2026

Chemical Fate of Polyphenols in Food Systems: Processing-Induced Modifications, Matrix Effects, and Implications for Bioaccessibility

Polyphenols are bioactive compounds abundant in plant-based foods, contributing to antioxidant, anti-inflammatory, and antimicrobial effects. Their stability, bioaccessibility, and functional potential are influenced by chemical structure, food matrix composition, and processing. Thermal, non-thermal, and fermentatio...

Muhammad Salabat Khan · 0 citations
Review Open access Aug 2026

A Systematic Review of Fish Protein Hydrolysates in Functional Foods: Balancing Nutritional Fortification with Sensory Acceptance

Fish and fish by-products are rich in high-quality protein and bioactive compounds, but their use in value-added food products is still limited. Fish protein hydrolysate (FPH) has outstanding digestibility and functional properties, making it a potential ingredient for food fortification. However, differences in fish s...

Salsabila Mega Kencono Ganggi, A. Syauqy, G. Anjani et al. · 0 citations
Review Aug 2026

Coconut protein: an underutilized source of sustainable and functional protein for human nutrition.

Coconut oil cake and meal generated during oil and milk processing contain significant quantity of high-quality proteins. Compared to other plant proteins, coconut proteins contain higher ratio of essential amino acids, better digestibility, and demonstrate versatile functionality in food matrices. However, they are se...

A. A. Anoop, R. Keerthi, R. Arjun et al. · 0 citations
Review Open access Aug 2026

Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design.

This review synthesizes recent advances in physical processing of aquatic gel systems from a process-structure-function perspective, comparing the mechanisms, benefits, and limitations of major technologies.

Yantong Li, Ce-Wen Yang, Xin-Yi Zhang et al. · 0 citations

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