Trends in Food Science & Technology最新文献

{"title":"Structural deviations between native and precision fermentation-derived food proteins: Techno-functionality and structure formation strategies","authors":"J.K. Keppler ,&nbsp;M.W.T. Werten ,&nbsp;R.M. Boom","doi":"10.1016/j.tifs.2025.105493","DOIUrl":"10.1016/j.tifs.2025.105493","url":null,"abstract":"<div><div>Precision fermentation enables the production of animal-like proteins without the need for livestock. However, transforming these recombinant proteins into functional food ingredients remains challenging, as their molecular properties often differ from animal-derived counterparts. Furthermore, complete food products also require the integration of fat and carbohydrates. The review focusses on the structural differences commonly found in recombinant dairy, egg proteins and gelatin compared to their animal-derived counterparts and explores strategies to produce food analogues with these ingredients. Key differences include N-terminal extensions and differential posttranslational modifications such as glycosylation, which can significantly impact protein functionality. Proteolytic degradation in the recombinant host as well as the presence of non-target (protein) impurities can also alter the functionality. Food structuring using recombinant proteins can follow two main approaches. The bottom-up approach assembles individual proteins into aggregates with specific properties, such as casein micelles. This approach is strongly dependent on the molecular properties of the proteins, which can be modulated by structural deviations through the choice of the host and the genetic polymorph of the target protein. The alternative is a top-down approach, where specific process conditions are applied to a formulation that contains fat, proteins and carbohydrates in the required composition. This approach depends on macromolecular properties such as phase behavior and association of the ingredients and is therefore affected by the presence of non-protein components from the host.</div><div>Based on the listed findings, future processes can be developed that take molecular and macromolecular properties of the recombinant protein ingredient into account.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105493"},"PeriodicalIF":15.4,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Intelligent transformation of the tea industry: Artificial intelligence applications in management, harvesting, and processing","authors":"Xuechen Zhang ,&nbsp;Sitan Ye ,&nbsp;Yujie Wang ,&nbsp;Mostafa Gouda ,&nbsp;Yan Hu ,&nbsp;Muhammad Adnan Islam ,&nbsp;Yong He ,&nbsp;Xiaoli Li","doi":"10.1016/j.tifs.2025.105510","DOIUrl":"10.1016/j.tifs.2025.105510","url":null,"abstract":"<div><h3>Background</h3><div>The tea industry has established a complete industrial chain including planting, management, harvesting, and processing, with artificial intelligence reshaping its production methods and governance models.</div></div><div><h3>Scope and approach</h3><div>This review focuses on three key aspects of tea production, garden management, harvesting, and processing. It provides an in-depth analysis of the current application status of artificial intelligence technologies across the entire tea production and processing industry chain over the past five years, examining equipment, systems, and methodologies. The review identifies existing challenges and proposes future development pathways.</div></div><div><h3>Key findings and conclusions</h3><div>With the refinement of high standard databases, breakthroughs in heterogeneous data cooperative decision making algorithms, and the iteration of terminal intelligent agents, AI driven smart tea industry will enter a new phase of development. The management side will integrate satellite imagery, drone data, ground sensors, and operational data, combining domain knowledge graphs with specialized large models to enable efficient and precise management decisions. The harvesting side will simultaneously advance lightweight local models and cloud-based inference supported by high-speed communication. Equipment configurations will evolve toward modular robotic arm picking units and integrated picking and sorting systems. This will be implemented in coordination with tea garden renovations for machine friendly adaptation and varietal optimization. The processing side will achieve in-situ online sensing of tea leaf parameters, enabling precise matching between color, aroma, taste, and appearance with processing techniques. Driven by the synergy of data, algorithms, and equipment, the tea industry will undergo comprehensive intelligent upgrades and high-quality development across its entire chain.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105510"},"PeriodicalIF":15.4,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The emerging role of blockchain technology in ensuring food safety: A review","authors":"Yujia Ruan ,&nbsp;Pius Unachukwu ,&nbsp;Soottawat Benjakul ,&nbsp;Yuhao Zhang ,&nbsp;Yu Fu","doi":"10.1016/j.tifs.2025.105489","DOIUrl":"10.1016/j.tifs.2025.105489","url":null,"abstract":"<div><h3>Backgrounds</h3><div>The global food safety system is challenged by fragmented information flows across supply chains, with traditional traceability methods being susceptible to data tampering and update delays. Blockchain technology presents a transformative solution with its decentralized and immutable ledger system.</div></div><div><h3>Scope and approach</h3><div>This review systematically examines blockchain's potential and implementation pathways for enhancing food safety. It outlines the technology's fundamental principles, analyzes its multifaceted applications within food supply chains, and assesses practical deployment obstacles. Emerging trends from its integration with IoT and AI are also examined.</div></div><div><h3>Key findings and conclusions</h3><div>Blockchain establishes a tamper-resistant foundation for food safety management via decentralized ledgers, cryptographic hashing, consensus mechanisms, and smart contracts. These features enable end-to-end traceability and mitigate single points of failure. Integration with IoT sensors allows real-time monitoring of critical parameters and automates fraud prevention and compliance checks across diverse food sectors. Empirical evidence confirms its efficacy in reducing food fraud and improving regulatory compliance, especially in transnational and high-risk contexts. Consortium blockchains are particularly suitable for enterprise-level implementation. While challenges in scalability and interoperability persist, layered architectures and cross-chain protocols offer promising solutions. Future integration with AI and IoT is poised to bolster dynamic risk prediction and foster a more resilient food system.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105489"},"PeriodicalIF":15.4,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"AI awakens food packaging: Integrative advances, challenges, and future perspectives","authors":"Xiaoxue Jia ,&nbsp;Xiaoan Li ,&nbsp;Mazen O. Alharbi ,&nbsp;Peihua Ma ,&nbsp;Mohammad Rashedi Ismail-Fitry ,&nbsp;Shuangmei Xia ,&nbsp;Ya Zhang ,&nbsp;Yi Li ,&nbsp;Qin Wang","doi":"10.1016/j.tifs.2025.105466","DOIUrl":"10.1016/j.tifs.2025.105466","url":null,"abstract":"<div><h3>Background</h3><div>Growing concerns about food safety, environmental sustainability, and consumer expectations are driving the transition from conventional passive packaging to active systems. Artificial intelligence (AI) has emerged as a transformative tool to enhance food packaging by enabling data-driven design, real-time monitoring, and predictive quality control, thereby reducing food waste and supporting circular economy goals.</div></div><div><h3>Scope and approach</h3><div>This review provides a comprehensive and integrative analysis of AI-enabled innovations in food packaging. It introduces key AI technologies—including machine learning, deep learning, and generative models—and explores their applications across nine critical domains: material design and optimization, food safety and freshness monitoring, chemical migration and toxicity prediction, packaging process automation, supply chain and logistics optimization, personalized packaging design, recycling and waste reduction, carbon footprint assessment, and information and traceability systems. In addition, this review identifies the main technical, regulatory, economic, and consumer-related challenges and proposes future research directions to guide the transition from laboratory research to commercial implementation.</div></div><div><h3>Key findings and conclusions</h3><div>AI has demonstrated exceptional potential to improve packaging material performance, enable intelligent spoilage and quality monitoring, ensure chemical safety, and optimize manufacturing and supply chains. However, barriers such as limited data availability, complex regulatory requirements, high implementation costs, and the need for greater consumer trust remain significant. Future research should prioritize developing advanced materials for complex food systems, biodegradable and recyclable sensor platforms, interpretable and energy-efficient AI models, standardized evaluation frameworks, and strategies for economic feasibility and consumer engagement. Overall, AI-enabled intelligent packaging offers a promising pathway to achieving safe, smart, and sustainable food systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105466"},"PeriodicalIF":15.4,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145665618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food-derived bioactive peptides for anxiety and sleep management: Mechanistic insights, bidirectional interactions, structure-activity relationship, and targeted preparation","authors":"Wanlu Liu ,&nbsp;Saiya Hou ,&nbsp;Qiaoli Zhang ,&nbsp;Shengjuan Yu ,&nbsp;Lin Zhao ,&nbsp;He Li ,&nbsp;Yanbo Wang ,&nbsp;Xinqi Liu","doi":"10.1016/j.tifs.2025.105468","DOIUrl":"10.1016/j.tifs.2025.105468","url":null,"abstract":"<div><h3>Background</h3><div>Anxiety and insomnia have become prevalent health issues in modern society, often co-occurring and worsening each other. Current treatments are limited by poor tolerability and side effects, creating a need for alternative therapies. Food-derived bioactive peptides (FDBPs) offer promising potential due to their multitarget effects, high safety, and ability to cross the blood-brain barrier (BBB).</div></div><div><h3>Scope and approach</h3><div>This review summarizes research over the past five years on FDBPs in managing anxiety-insomnia comorbidity, integrating studies on more than 50 peptides. It explores the bidirectional mechanisms between anxiety and insomnia, including dysregulation of the hypothalamic-pituitary-adrenal (HPA) axis, autonomic nervous system (ANS) imbalance, neurotransmitter dysfunction, gut-brain axis disruption, and neuroinflammation. The review highlights how FDBPs intervene in these pathways to modulate anxiety and sleep disturbances. It also discusses the structure-activity relationships (SARs) of anxiolytic and sleep-enhancing peptides, as well as emerging strategies for their targeted preparation.</div></div><div><h3>Key findings and conclusions</h3><div>FDBPs regulate the anxiety-insomnia cycle through multiple biological pathways. Key bioactive features include the presence of hydrophobic amino acids (e.g., Tyr, Pro, Leu) and low molecular weight (&lt;600 Da). The integration of computational simulations and targeted enzymatic hydrolysis enables efficient peptide screening and design. Future research should combine multi-omics approaches and advanced computational tools to refine SAR analysis and accelerate the clinical translation of FDBPs for treating anxiety and sleep disorders.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105468"},"PeriodicalIF":15.4,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145665613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fermentation-based valorization of agro-industrial cereal wastes and by-products","authors":"Muhammad Zeeshan Adil ,&nbsp;Sebahat Oztekin ,&nbsp;Afifa Aziz ,&nbsp;Deniz Gunal-Koroglu ,&nbsp;Esra Capanoglu ,&nbsp;Andres Moreno ,&nbsp;Waseem Khalid ,&nbsp;Tuba Esatbeyoglu","doi":"10.1016/j.tifs.2025.105464","DOIUrl":"10.1016/j.tifs.2025.105464","url":null,"abstract":"<div><h3>Background</h3><div>Agro-industrial cereal processing generates large volumes of nutrient-rich by-products such as bran, husks, and spent grains that remain underutilized. These residues contain proteins, fibers, phenolics, and micronutrients that can be efficiently recovered through sustainable bioprocessing.</div></div><div><h3>Scope and approach</h3><div>This review synthesizes recent advances in fermentation-based valorization of cereal waste and by-products, focusing on solid-state and submerged systems involving bacteria, fungi, and yeasts. It uniquely integrates microbial fermentation strategies with sustainability and examines their compositional enhancement, bioactive compound release, and antinutrient reduction. It also highlights emerging developments such as AI- and ML-assisted fermentation process optimization, which aligns cereal waste valorization with SDGs and next-generation bioprocess design.</div></div><div><h3>Key findings and conclusions</h3><div>Fermentation enhances protein digestibility, phenolic bioaccessibility, and prebiotic oligosaccharide yield, while reducing phytic acid, tannins, and mycotoxins. Pretreatment, followed by fermentation, enhances nutrient release and improves the functional properties of bran, husks, and spent grains. These improvements support industrial applications range from functional foods and nutraceuticals to biofuels and bioplastics. However, scalability remains constrained by substrate variability, process optimization challanges, and economic feasibility. Integrating multi-omics datasets, adaptive biorefinery models, and AI-based control systems could accelerate the transition toward sustainable, data-driven cereal waste valorization, establishing fermentation as a cornerstone technology linking waste reduction, functional food innovation, and the global sustainability agenda.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105464"},"PeriodicalIF":15.4,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovative applications of cold plasma treatment for enhancing the safety and quality of cereal grains and their processed products: A comprehensive review","authors":"Peimeng Wang,&nbsp;Hong Zhu,&nbsp;Cuiping Yi","doi":"10.1016/j.tifs.2025.105516","DOIUrl":"10.1016/j.tifs.2025.105516","url":null,"abstract":"<div><h3>Background</h3><div>Cold plasma (CP) is a green, non-thermal processing method that has attracted growing attention in the agri-food field. Comparied with conventional thermal treatments, CP offers significant advantages in enhancing the safety and quality of cereal grains and their processed products.</div></div><div><h3>Scope and approach</h3><div>This review summarizes the fundamental principles and generation methods of CP, with an emphasis on innovative applications involving cereal grains and their processed products. It highlights the effectiveness and mechanisms of CP in degrading pesticide residues, achieving microbial decontamination, and degrading mycotoxins in both raw and processed cereals. The review also evaluates the impact of CP on various cereal quality. Finally, current challenges in CP applications and future research directions are discussed.</div></div><div><h3>Key findings and conclusions</h3><div>CP treatment effectively removes pesticide residues, inactivates pathogenic microorganisms, and degrades mycotoxins in cereal grains through the action of reactive oxygen and nitrogen species as well as high-energy electrons. Under specific treatment conditions, the degradation of pesticide residues can exceed 90 %. Moreover, CP alters the appearance, nutritional quality, and processing properties of cereals and their processed products, with the extent of these effects depending on cereal type, plasma source, and treatment parameters. However, the large-scale industrial application of plasma technology still faces challenges, including the optimization of equipment and the standardization of processing protocols, as well as comprehensive safety assessments of treated cereal grains and their processed products, all of which require further research and development.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105516"},"PeriodicalIF":15.4,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cultivated meat fabrication: A review of the latest cell biology, bioprocess technology, and tissue engineering","authors":"Hironobu Takahashi,&nbsp;Ryu-ichiro Tanaka,&nbsp;Azumi Yoshida,&nbsp;Tsukasa Hara,&nbsp;Tatsuya Shimizu","doi":"10.1016/j.tifs.2025.105505","DOIUrl":"10.1016/j.tifs.2025.105505","url":null,"abstract":"<div><h3>Background</h3><div>Alternative technologies for meat production offer the potential to alleviate the ethical, environmental, and public health concerns increasingly associated with conventional meat production. Production of cultivated meat using cell culture technology promises to become a viable alternative to livestock-based meat production for the food industry in the near future.</div></div><div><h3>Scope and approach</h3><div>The cutting-edge food technologies in this field are closely related to the traditional technologies used in cell biology, molecular biology, bioprocess technology, and tissue engineering. This is due to the fact that many researchers, such as cell biologists and tissue engineers, are actively investigating the development of new technologies in “cellular agriculture”. This review aims to summarize the current stage of each technical step in the sequential process of cell culture-based food production, including harvest of cell sources from livestock, quality check of purified target cells, low-cost and eco-friendly cell expansion, and tissue-engineered food production.</div></div><div><h3>Key findings and conclusions</h3><div>Traditional technologies commonly used in biomedical research now form the scientific basis for a new food production system. Alternative meat production based on cell biology, bioprocess technology, and tissue engineering has been proposed as an innovative, emerging approach to mitigate the severe consequences of livestock farming, climate change, and the growing global population. On the other hand, many challenges remain before this new type of food can be safely and confidently brought to the market for consumers, so more innovative technologies will be needed to produce cultivated meat that is acceptable as a popular food item.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105505"},"PeriodicalIF":15.4,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent Advances on anti-retrogradation technologies of starch-based foods","authors":"Wanyi Niu ,&nbsp;Haoming Sun ,&nbsp;David Julian McClements ,&nbsp;Long Chen ,&nbsp;Hao Cheng ,&nbsp;Weihao Ye ,&nbsp;Yi Wang ,&nbsp;Yao Hu ,&nbsp;Hao Xu","doi":"10.1016/j.tifs.2025.105480","DOIUrl":"10.1016/j.tifs.2025.105480","url":null,"abstract":"<div><h3>Background</h3><div>Starch-based products are one of the most commonly consumed foods in the world. However, they often suffer from hardening during storage, primarily due to starch retrogradation. This undesirable change reduces consumer acceptability and contributes to food waste. Therefore, developing effective anti-retrogradation technologies for starch-based foods is of critical importance.</div></div><div><h3>Scope and approach</h3><div>This review summarizes recent progress in the development of anti-retrogradation technologies for starch-based foods. Initially, the causes of starch retrogradation are outlined, along with a range of methods that can delay the undesirable changes associated with the aging of these foods. Particular focus is given to the ability of enzymatic treatments, fermentation, natural products, and physical methods for inhibiting retrogradation. Relevant studies are discussed, including their application in representative starch-based foods such as steamed bread and bread, to demonstrate the potential of these technologies in future food processing. Finally, current challenges and future research priorities in the field of anti-retrogradation technologies for starch-based foods are discussed.</div></div><div><h3>Key findings and conclusions</h3><div>Anti-retrogradation technologies not only help to improve the quality of starch-based foods but also extend their shelf life and reduce waste. In addition, these technologies enrich the nutritional profile of starch-based products. However, their economic feasibility and commercial viability must also be considered.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105480"},"PeriodicalIF":15.4,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A comprehensive review on heating modification of plant proteins: mechanism, influencing factors, structural and functional properties, challenges, and future perspectives","authors":"Dewei Kong,&nbsp;Qian Chen,&nbsp;Chao Zhang,&nbsp;Haotian Liu,&nbsp;Fangda Sun,&nbsp;Qian Liu,&nbsp;Baohua Kong","doi":"10.1016/j.tifs.2025.105479","DOIUrl":"10.1016/j.tifs.2025.105479","url":null,"abstract":"<div><h3>Background</h3><div>Nowadays, plant proteins are receiving more and more attention from food researchers and have broader application prospects in the food industry due to their increasing market demand. However, plant proteins exhibit poor functional properties (low solubility, limited emulsifying capacity, weak foaming ability, and unsatisfactory gel property), which are not favorable for processing and application in the food industry. Currently, the effects of physical modification on the functional properties of plant proteins are increasingly reported. Among them, heating modification has become a common approach in the physical modification of plant proteins due to its advantages of low cost, simple operation, and cost–effectiveness.</div></div><div><h3>Scope and approach</h3><div>This review first summarizes the mechanisms and influencing factors of different heating modifications, including traditional heating, extrusion heating, and electric/electromagnetic field heating, such as microwave heating, radio frequency heating, and ohmic heating. Second, this review summarizes and discusses the effects of heating modification on the structural properties (secondary, tertiary structure, and surface hydrophobicity) of plant proteins. Furthermore, taking solubility, emulsifying, foaming, and gel properties as examples, this review also further summarizes and explores the effects of heating modification on the functional properties of plant proteins. Finally, the challenges and perspectives of heating modification are also summarized in this review.</div></div><div><h3>Key findings and conclusions</h3><div>Among the traditional thermal modifications, fibrillation modification has received more and more attention in recent years due to the obvious advantages. Compared to traditional heating, extrusion and electric/electromagnetic field heating modifications of plant proteins are influenced by more factors due to the complexity of the equipment. Heating modification can cause changes in the conformation of plant proteins. Additionally, heating modification has been shown to have a positive effect on improving the functional properties of plant proteins under specific conditions.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"168 ","pages":"Article 105479"},"PeriodicalIF":15.4,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}