Buch, Englisch, 416 Seiten
Design, Functionality, and Applications in Food Products
Buch, Englisch, 416 Seiten
ISBN: 978-1-394-47057-0
Verlag: John Wiley & Sons Inc
Plant-Based Proteins and Lipid Systems offers a timely and authoritative exploration of one of the fastest-growing areas in food science. Driven by increasing demand for sustainable and functional alternatives to animal-derived ingredients, this book is an in-depth resource on the design, interaction, and structuring of plant proteins and lipids. It combines fundamental principles, covering sources, extraction, modification, and physicochemical behaviour, with advanced insights into protein–lipid interactions and their critical role in shaping texture, stability, and sensory performance in complex food matrices.
Bridging theory and application, the book examines cutting-edge structuring approaches such as oleogels, emulsions, and hybrid systems, alongside practical applications in plant-based meat, dairy and cheese analogues, spreads, bakery systems, and functional beverages. It further addresses key considerations around nutrition, safety, quality, and regulatory frameworks, while highlighting sustainability, circular economy strategies, and emerging innovations in omics, AI, and personalized nutrition.
Designed for food scientists and professional food technologists, this comprehensive volume delivers both scientific depth and practical insights, establishing itself as an essential reference for advancing next-generation plant-based food design and product development.
