Functionality of Plant Proteins 1st Edition

Discover Functionality of Plant Proteins, 1st Edition — an essential, contemporary guide edited by leading authorities Janitha P.D. Wanasundara, Christophe Schmitt and Buddhi Lamsal. This meticulously curated volume answers the pressing needs of food scientists, product developers, and industry professionals navigating the rapid rise of plant-based ingredients worldwide.

Written with both rigor and practicality, the book explores the core science behind plant-protein behavior and its real-world applications. Readers will find clear explanations of protein structure, solubility, gelation, emulsification, foaming, and texturization, alongside strategies for extraction, fractionation and functional modification. Case-driven insights link laboratory findings to product formulation, sensory quality, nutritional outcomes and scalable processing — making it invaluable for R&D teams across North America, Europe, Asia and emerging markets.

Whether you’re developing meat alternatives, dairy-free emulsions, high-protein snacks or sustainable ingredients, this volume equips you with actionable knowledge to innovate confidently. It balances academic depth with industry relevance, helping you optimize ingredient selection, troubleshoot functionality issues, and accelerate time-to-market.

Add this authoritative reference to your professional library and stay ahead in the competitive plant-protein landscape. Order your copy of Functionality of Plant Proteins, 1st Edition today — the practical, science-backed resource that bridges research and commercial success across the global food sector.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.