Editorial: Exploiting the potential of native and modified legume proteins for the development of functional foods

Front Nutr. 2024 Jan 30:11:1361730. doi: 10.3389/fnut.2024.1361730. eCollection 2024.

Authors

Hafiz Rizwan Sharif¹, Mian Kamran Sharif², Husnain Raza³

Affiliations

¹ Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
² National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Faisalabad, Pakistan.
³ Department of Food Science, University of Copenhagen, Copenhagen, Denmark.

No abstract available

Keywords: applications; functional food; legume proteins; modified legume proteins; structural and functional properties.

Publication types

Editorial

Grants and funding

The author(s) declare that no financial support was received for the research, authorship, and/or publication of this article.