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The market demand for plant-based proteins has recently gained momentum due to their health benefits and eco-friendly origin compared with animal proteins. However, plant-based proteins have lower solubility, lower techno-functionalities, poor digestibility, and anti-nutritional factors which restricts their application in the food processing sector. Nonthermal technology like ultrasonication can be used for the modification of plant-based proteins to yield proteins with improved techno-functionalities and this will also help in further augmenting the market of plant-based protein. The present review focuses on the potential of ultrasonication in increasing the applicability of plant protein in the food sector by modification of functional characteristics like solubility, texture, emulsification, foaming, and thermal stability.
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Jadhav et al. (2024) studied this question.
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