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The Whey–Plant Protein Heteroprotein Systems with Synergistic Properties and Versatile Applications
Abstract
Combining animal protein with plant protein is a feasible approach to provide heteroprotein formulations with versatile properties. This review introduces the interactions of typical protein whey protein (WP) from milk with soy protein (SP), pea protein (PP), rapeseed protein (RAP), lupine protein (LP), and rice protein (RIP) through physical and chemical methods. The characteristics of whey-plant protein complexes are described with particular emphasis on the protein types, structures, and properties. In addition, the factors that influence the formation of whey-plant complexes are reviewed. The potential food applications of whey-plant protein complexes are reviewed. Overcoming the shortcomings and future challenges for applications of the heteroprotein in the food field are highlighted. This review will fill the gap of whey protein and are important for the development of more versatile properties of whey proteins as well as a systematic understanding of the synergistic biological roles of these active proteins.
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“Studies showed that the use of SPI replacing WPI coarsened the microstructure of gel, leading to less connections of thinner and irregular chains structure (C. Liu, Wang, et al. 2025).”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as C. Liu, Wang, et al. 2025
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Cited by
Sorted by citations
Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Dong, X., Wang, Y., Chen, X. D., & Selomulya, C. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70424 · Cited by 17
“Studies showed that the use of SPI replacing WPI coarsened the microstructure of gel, leading to less connections of thinner and irregular chains structure (C. Liu, Wang, et al. 2025 ).”
Metadata
- Authors
- Liu, C., Wang, R., Wang, T., Gu, C., Zhang, L., Meng, D., Pan, M., & Yang, R.
- Affiliations
- Tianjin University of Science and Technology (CN)
- Corresponding author
- Meng, Demei
- Pan, Mingfei
- Yang, Rui
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2025-02-03
- Volume
- 73
- Issue
- 8
- Pages
- 4440-4454
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W4407112904
- Cited by
- 11
- References
- 2
- Citations by year
- 2026: 8 · 2025: 3
- FWCI
- 0.81
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Natural Science Foundation of China (31972067)
- National Natural Science Foundation of Tianjin (23JCZDJC00610)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Interaction Studies and Fluorescence Analysis
- Keywords
- whey protein, plant proteins, protein-protein interaction, soy protein, pea protein, rapeseed protein, lupine protein, rice protein, protein structure, food applications, functional proteins
- MeSH terms
- Whey Proteins, Animals, Plant Proteins, Soybean Proteins
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