Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications

Author:

Fu Qi1,Zhao Jikai23ORCID,Rong Shuang1,Han Yahong4,Liu Fuguo5ORCID,Chu Qianmei6,Wang Suqing7,Chen Shuai1ORCID

Affiliation:

1. School of Public Health, Wuhan University, 430071, Wuhan, China

2. School of Earth, Environmental, and Marine Sciences, University of Texas Rio Grande Valley, Edinburg, Texas 78542, United States

3. Department of Biology, University of Texas Rio Grande Valley, Edinburg, Texas 78542, United States

4. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China

5. College of Food Science and Engineering, Northwest Agriculture & Forestry University, Yangling 712199, China

6. Xiangyang Academy of Agricultural Sciences, Xiangyang 441057, Hubei, China

7. School of Nursing, Wuhan University, Wuhan 430071, China

Funder

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Beijing Engineering and Technology Research Center of Food Additives

Postdoctoral Innovative Research Position of Hubei Province

Hubei Provincial Administration of Traditional Chinese Medicine, Traditional Chinese Medicine Research Fund

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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