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Author:   Nisar Ahmad Mir, PhD (Assistant Professor, Department of Food Technology, Islamic University of Science and Technology, Awantipora, J&K, India) ,  Mohd Khalid Gul, PhD (Academic Visiting Researcher, School of Food Science and Nutrition, University of Leeds, Leeds, UK)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
ISBN:  

9780443329760

ISBN 10:   0443329761
Pages:   516
Publication Date:   01 April 2026
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

1. Novel plant-based proteins: Extraction, nutritional, functional and structural characteristics. 2. Protein modification: Physical methods for protein modification and their impact on protein characteristics 3. Biological (Fermentation and Enzymatic) modification of plant-based proteins and their effect on protein characteristics 4. Chemical methods for protein modification and their impact on protein characteristics 5. Ball milling-based modification of plant protein and its impact on protein characteristics 6. Radiation-induced modification of plant proteins and their impact on protein characteristics 7. Nano-reduction of plant-based proteins and their role for delivery of different bioactive compounds 8. Bioactive peptides from plant- based proteins: Preparation, characterization and health benefits 9. Harnessing the versatility of plant proteins in food applications: A special focus on plant-based meat 10. Role of plant proteins as emulsifiers: Mechanism and potential applications 11. Plant-based antifreeze proteins: Mechanism of action and applications 12. Plant proteins and gut health: Understanding the impact on microbiota and digestive wellness 13. Bioactive films and coatings from plant proteins for extending shelf life of fresh cut fruit and vegetables 14. Impact of processing on different properties and biological activities of plant-based proteins 15. Plant proteins and their role in enhancing nutritional quality and human health 16. Sustainability of novel plant proteins in terms of their cost and other functional properties

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Author Information

Dr. Nisar Ahmad Mir received his Ph.D. from Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology. Currently, he is an Assistant Professor in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J & K. He received National Postdoctoral Fellowship (NPDF) from Science and Engineering Research Board (SERB), Department of Science and Technology (DST), Govt. of India. His research interests include cereal and pseudocereal protein characterization, modification and applications in food systems. He has published more than twenty research and review articles in journals of repute. He has also published more than fifteen book chapters with esteemed publishers. He serves as a reviewer to highly reputed journals like Trends in Food Science and Technology, Food Hydrocolloids, Food Chemistry, International Journal of Biological Macromolecules, Heliyon, Journal of Food Processing and Preservation, Journal of Food Process Engineering and International Journal of Food Properties. Dr. Mohd Khalid Gul, works as an Academic Visiting Researcher at the School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom. His primary affiliation is with National Institute of Technology, Rourkela, India, where he works as an Assistant Professor in Food Process Engineering. His research interests include investigating different aspects of food colloids, such as their functionalities and modifications, sensory-satiety relationships, interactions between proteins and polysaccharides, encapsulation, and food safety. To date Khalid has published over +62 peer reviewed journal articles and book chapters. He is part of the Editorial Board for Food Packaging and Shelf Life, and Associate Editor for Frontiers in Nutrition - Food Science.

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