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Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits

Ahmed K. Rashwana Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China;b Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;c Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena, EgyptView further author information
,
Ahmed I. Osmand School of Chemistry and Chemical Engineering, Queen’s University Belfast, Belfast, Northern Ireland, UKCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-2788-7839View further author information
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Asem M. Abdelshafye Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University-Assiut Branch, Assiut, EgyptView further author information
,
Jianling Moa Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, ChinaView further author information
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Wei Chena Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China;b Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-2373-2437View further author information
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Published online: 15 Nov 2023

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