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June 10, 2026FoodsOpen Access

Protein–Protein Interactions in Food Systems: Analytical Advances and Quality Implications

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Authors

MHMuhammad Abdul HaseebAWAnna WangLWLigen Wu

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Overview

Review synthesizes findings on protein-protein interactions in food systems, influencing quality during processing.

Key Points

  • This review aims to summarize the significance of protein-protein interactions in food quality and processing.
  • Elucidation of protein-protein interactions using advanced analytical techniques.
  • Assessment of the impact of various processing methods on food matrix characteristics.
  • Critical evaluation of knowledge gaps and methodological limitations in measuring protein interactions.
  • Protein-protein interactions dictate the structural integrity and stability of food products during processing.
  • Thermal, non-thermal, enzymatic, and mechanical methods significantly alter protein interactions and food quality.
  • Methodological limitations were noted, particularly in lab-scale industrial processes affecting accuracy.

Cite This Study

Haseeb et al. (2026) studied this question.

synapsesocial.com/papers/6a28fecb6f82f25be989bf9fhttps://doi.org/10.3390/foods15122072
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