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Plant Proteins

Farm to Table

  • 1st Edition - December 4, 2025
  • Latest edition
  • Editors: Dilek Uzunalioglu, Vanessa Brovelli, Ramnarain Ramakrishna
  • Language: English

Plant Proteins: Farm to Table addresses all aspects of plant proteins, including plant science, chemistry, processing, formulations, nutrition, and trends. This important reference… Read more

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Description

Plant Proteins: Farm to Table addresses all aspects of plant proteins, including plant science, chemistry, processing, formulations, nutrition, and trends. This important reference also covers cereal and pulse plant-based and soy proteins and presents protein extraction and processing techniques, as well as ingredient principles and their application in formulating plant-based products, from ingredient interactions to processing to measurement science, including sensory. The book addresses not only the different types of plant proteins and their nutritional aspects but also plant protein processing and ingredients and formulating plant proteins to develop plant-based foods.

It will be a welcomed addition to the libraries of food technologists, research scientists, product developers, process engineers, students and educators.

Key features

  • Includes nutritional claims and calculations for individual countries supported with examples
  • Presents methods and techniques for evaluations of plant-based foods
  • Provides descriptions and comparisons of types of plant proteins
  • Contains application case studies pertaining to ingredient insights, formulation tips, and food processing challenges and solution
  • Provide insights on plant protein ingredient processing

Readership

Industry professionals working to develop and commercialize ingredients for plant-based foods, such as food technologists, research scientists, product developers, and process engineers as well as students and educators in food science programs and food-processing programs

Table of contents

Section 1: Introduction to Plant-Based Proteins as Food Ingredients

1. Plant-Based Proteins: Definitions and Types

2. Consumer Trends, Nutrition, and Sustainability

3. Advancements in Plant Sciences, Genetics, and Breeding

4. Protein Isolation and Processing Techniques

5. Functionality of Plant-Based Proteins

Section 2: Application of Plant-Based Proteins in the Food Industry

6. Rheology of Foods Containing Plant-Based Proteins

7. Sensory Aspects and Oral Processing of Plant-Based Proteins

8 Plant-Based Proteins in Bakery and Snack Applications

9. Plant-Based Proteins in Pasta and Noodle Applications

10. Plant-Based Proteins for Formulation of Dairy Alternatives (or Plant-Based Milks)

11. Texturizing Proteins for Meat Alternatives

12. Plant-Based Proteins for Formulation of Meat Alternatives

13. Using Functional Fats in Plant Protein Formulations

Section 3: Regulatory Issues Concerning Plant Proteins

14. Protein Claims

Section 4: The Future of Plant-Based Proteins

15. Emerging Technologies Pertaining to Plant-Based Proteins

16. Commercialization and Consumer Acceptance

Product details

  • Edition: 1
  • Latest edition
  • Published: December 4, 2025
  • Language: English

About the editors

DU

Dilek Uzunalioglu

Dilek Uzunalioglu is the founder of Agora Food Solutions LLC, Massachusetts, MA. She is an R&D leader with over 25 years of experience spanning both academia and the food industry. She has successfully led global R&D programs, projects, and technical teams for multinational corporations and start-ups, including Ingredion, Inc., and Motif FoodWorks, Inc. Currently, she serves as a consultant, empowering food and beverage companies with solutions in ingredient technology, product development, and food processing. She has developed and commercialized a wide range of food ingredients and products, including starches, fibers, sweeteners, gluten-free flours and systems, pulse flours and proteins, fermentation-based proteins, and meat and dairy alternatives. Her expertise spans food ingredient functionality, food processing, product development and design, quality, innovation processes, technology scouting, and consumer research. She holds a PhD in food science from Rutgers University and BSc and MSc degrees in food engineering from the Middle East Technical University. She has authored several patents, journal articles, conference papers, and two book chapters.
Affiliations and expertise
AGORA Food Solutions, MA, United States

VB

Vanessa Brovelli

Vanessa Brovelli is the Director of R&D at Bay State Milling, focusing on food and ingredient research, grain-based ingredient development, food prototype development, sensory analysis, and commercialization. She has 18+ years of experience in food R&D, serving many industry segments including bakery, snack, beverage, and confectionery. She holds BSc degrees in food science and biology from the University of Massachusetts at Amherst and graduate studies in nutrition science from Tufts University. She is a President Emeritus of her regional Institute of Food Technologists (IFT) and is an active member of the Cereals & Grains Association and their Book Acquisitions Committee.
Affiliations and expertise
Bay State Milling Company, Quincy, MA, United States

RR

Ramnarain Ramakrishna

Ramnarain Ramakrishna earned his PhD from North Dakota State University, Fargo, United States, and is currently working as R&D Manager at Bay State Milling Company, Massachusetts, United States. He holds a master’s degree in food science and nutrition from the University of Leeds, United Kingdom, and a bachelor’s degree in biotechnology from MRSCASC College, India. He currently represents the Nutrition division of the Cereals & Grains Association Book Acquisitions Committee.
Affiliations and expertise
Bay State Milling Company, Quincy, MA, United States

View book on ScienceDirect

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