Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review
The increasing demand for plant-based proteins faces challenges due to their inherent functional limitations. To meet eco-friendly standards, several “green'' and innovative processing technologies like high-pressure processing (HPP), pulse electric field (PEF), precision fermentation, 3D...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2024-03-01
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Series: | Journal of Agriculture and Food Research |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324000735 |