Journal of Food Science and Nutrition

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Opinion Article - Journal of Food Science and Nutrition (2022) Volume 5, Issue 12

Functional and Surface Properties of Proteins

Recently, food companies from various European countries have observed increased interest in high-protein food and other products with specific functional properties. This audit article means to introduce proteins as an undeniably well-known fixing in different food items that oftentimes draw contemporary customers' consideration. The review depicts the job of customary, unpredictable, and elective wellsprings of protein in the human body. Besides, the review investigates proteins' healthy benefit and utilitarian properties, their utilization in the food business, and the use of proteins in bionanomaterials. Because of the normal expansion popular for high-protein items, the paper additionally inspects the medical advantages and dangers of consuming these items, current market patterns, and customer inclinations.

Author(s): Rachid Dris

Abstract Full Text PDF

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