Recent progress in fabrication, characterization and application of functional protein aggregates derived from plant proteins.

This review highlights recent advancements in fabrication, characterization, and applications of functional plant protein aggregates, emphasizing their growing importance in the food industry because of their sustainability as well as cost-effectiveness compared to animal proteins. While native plant proteins often exhibit limited technofunctional properties, the formation of protein aggregates offers a promising solution. This review explores various aggregation methods, including physical methods (e.g., heat treatment, ultrasonication), chemical modifications (e.g., glycation, acylation), and biological processes (e.g., enzymatic hydrolysis, fermentation), and structural and functional properties changes after these treatments. Advanced characterization techniques such as spectroscopy, microscopy, and rheological methods, are discussed to assess microstructures and key properties like emulsification, gelation, and foaming. Applications of these aggregates in products like beverages, mayonnaise, and whipped cream are highlighted. The review concludes with future research directions to enhance industrial applications and nutritional benefits, providing insights into the potential of plant protein aggregates for developing innovative and sustainable plant-based food and non-food products.