Plant Proteins, Bioactive Peptides, And Healthy Foods

Plant Proteins, Bioactive Peptides, and Healthy Foods: Nutritional Properties, Functional Applications, and Processing Innovations offers a comprehensive exploration of emerging and novel plant-based proteins, including soy, pea, walnut, quinoa, hemp, duckweed, oat and more, detailing nutritional properties, bioactive peptide generation, and the potential health benefits they offer for cardiovascular support, muscle recovery, and inflammatory conditions. By analyzing the interactions between proteins and other food components, such as fibers and lipids, the book also highlights the synergies that improve nutrition and digestion. The latest processing technologies, including fermentation and enzymatic hydrolysis, that enhance protein bioavailability are also detailed. Chapter experts highlight the challenges and opportunities in plant-based utilization, including limitations in sensory attributes, processing challenges and allergenicity, strategies for optimizing nutritional quality and functional properties, and future directions in research and industrial applications. Sustainable and efficient plant-protein production is also addressed. This book serves as a valuable guide for professionals in the food industry and researchers looking to innovate functional food products and nutraceuticals, contributing to the growing demand for sustainable, plant-based diets.

Prof. Zhongjiang Wang is a senior researcher and author in the field of grain, lipid and plant protein engineering, specializing in plant oil and protein processing. With a background in food technology and nutritional biochemistry, Prof. Zhongjiang Wang has made notable contributions to advances in sustainable food production and plant-derived nutrition. Prof. Zhongjiang Wang has worked in both academia and industry and has deep insights into ensuring the safety of food and oil products, the development of bio-extraction technologies for plant oilseeds and the deep processing of plant proteins. Prof. Zhongjiang Wang has published research results in peer-reviewed journals, and their work focuses on the intersection of a demonstration system for the simultaneous production of plant oils and proteins by biological methods. Their expertise in plant oilseed biodissociation, emulsion breaking, biorefining and simultaneous protein extraction makes them leaders in the evolving field of plant protein processing.

Prof. Dr Hongzhi Liu is an experienced researcher and author in the field of food science and nutrition, specializing in plant-based proteins, bioactive peptides, and functional food development. With a background in food technology and nutritional biochemistry, Prof. Dr Hongzhi Liu has contributed extensively to research on sustainable food systems and innovative protein processing techniques. She had extensive experience in plant-based proteins, functional foods, nutrition science, and research. Having worked in both academic and industry settings, Prof. Dr Hongzhi Liu brings a comprehensive understanding of the applications of plant proteins in developing functional foods that support health and wellness. Prof. Dr Hongzhi Liu has published research in peer-reviewed journals, and their work focuses on the intersection of nutrition, health, and sustainable food production. Their expertise in food innovation and bioactive peptides positions them as a leading voice in the growing field of plant-based nutrition.

Prof. Dr. Rizvi is an International Professor of Food Process Engineering and former Director of Graduate Studies at the Cornell Institute of Food Science. He was honored as a Jefferson Science Fellow by the National Academy of Sciences and served as a Science Adviser at the U.S. Department of State (2007-2008). He holds a Ph.D. from The Ohio State University, an M.Eng. in Chemical Engineering from the University of Toronto, and a B.Tech. from Panjab University, India. Prof. Dr. Rizvi has been a Visiting Professor at institutions such as Bogor Agricultural University (Indonesia), the Institute of Food Technology (Brazil), and the University of Toronto (Canada). His contributions have led to collaborations and presentations worldwide, under sponsorships from FAO, UNIDO, World Bank, NATO, and others. Prof. Dr. Rizvi’s research focuses on engineering properties of food materials and food processing technologies. He had extensive experience in plant-based proteins, functional foods and nutrition science. His team aims to develop innovative and sustainable solutions for delivering high-quality, safe bioactive and functional ingredients.

Prof. Dr Linyi Zhou is a PhD who has been conducting research on the structural modification and new functional exploration of plant proteins. In recent years, Dr. Zhou has focused on innovative research aimed at enhancing the properties of plant-based proteins to unlock new functionalities. She has successfully secured funding from various prestigious sources, including the National Natural Science Foundation, two sub-projects under the National Key Research and Development Program for the 14th Five-Year Plan, major projects in Heilongjiang Science and Technology, the China Postdoctoral Science Foundation. Her work has resulted in 10 authorized patents, reflecting her contributions to advancing food science and technology. Through her dedication and expertise, Dr. Zhou is making significant strides in the field of food innovation and plant protein research. She had extensive experience in plant-based proteins, functional foods, nutrition science, and research.

Prof. Dr Feiyue Ren is an Associate Professor and Master's Supervisor at the School of Food Science, Beijing Technology and Business University (BTBU). Serving as a “Experts into Enterprises” Specialist and an International Youth Mentor at BTBU, he is also an editorial board member and reviewer for leading journals, including LWT - Food Science and Technology, Trends in Food Science & Technology, Food Research International, and Foods. With nearly a decade of overseas research experience, Prof. Dr Feiyue Ren has expertise in improving dairy product quality and extracting functional components from fruits and vegetables. His research focuses on mainstream food processing methods across both domestic and international contexts.

Currently, Prof. Dr Feiyue REN specializes in advanced processing and nutritional research of staple and specialty grains, targeting process control, grain by-product utilization, and functional food development. Leading and participating in four national and provincial projects, He has published over 40 papers in top SCI journals, including International Journal of Biological Macromolecules and Food Chemistry. He had extensive experience in plant-based proteins, functional foods, nutrition science, and research.