Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

Plant-based proteins have recently attracted particular interest owing to their sustainable origins, economical costs and health benefits compared animal-based counterparts. However, most of them limited applications due inferior functionality, which is the consequence poor-aqueous solubility, complexity sensitivity environmental stress conditions such as pH, salt temperature. Additionally, plant are often embedded in hemicellulose, lignin other poorly digestible polysaccharides, further reduce bioavailability. Therefore, modulation improve technological industrial applications, make more accessible general, highly sought after. The modification by altering physicochemical properties provides possibility diversify techno-functionality biological activities well addressing limitations. selection protein method should be done carefully from final application view especially food products since it can influence functional, nutritional organoleptic properties. discussing different methods with advantages disadvantages particularly timely. This review highlights discusses for order foods feasible improving flavor, nutrition techno-functional attributes, will open up new opportunities within plant-based products. • becoming fast-growing innovative ingredients industry. Plant improves activities. Modification addresses limitations challenges applications. approaches categorized into physical, chemical, biological, others.