Emerging Sources and Applications of Food Proteins

Emerging Sources and Applications of Food Proteins

1st Edition - August 1, 2022
  • Editor: Jianping Wu
  • Hardcover ISBN: 9780323983808

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Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications.

Key Features

  • Focuses only on emerging sources of food proteins that are key to sustain the global protein nutrition
  • Written by invited experts with years of hands-on experience on the field
  • Provides the latest advancements of research and application of emerging sources of food proteins
  • Aims to inspire new protein products development using emerging sources of food proteins


Food scientists, researchers, industry innovators, graduate students, technical and sale persons from food and nutrition companies, dieticians, nutritionists and manufacturers of supplements and nutraceuticals, policy makers

Table of Contents

  • Preface
    Jianping Wu
    1. Introduction: Emerging sources and applications of food proteins
    Jianping Wu
    2. Canola proteins
    Jianping Wu
    3. Pea protein composition, functionality, modification, and food applications: A review
    Yonghui Li and Yanting Shen
    4. Edible Insects, a valuable protein source from ancient to modern times
    Andrea M. Liceaga
    5. Seaweeds: A suitable source of proteins for human nutrition
    Joel Fleurence
    6. Fungal proteins
    Pedro F. Souza Filho
    7. Bioactive peptides
    Wang Liao
    8. Nanotechnology
    Lingyun Chen
    9. 3D printing
    Sangeeta Prakash
    10. Meat alternatives: A proofed commodity?
    Fatma Boukid and Mohammed Gagaoua
    11. Should and will artificial meat become a reality on our plates?
    Marie-Pierre Ellies

Product details

  • No. of pages: 230
  • Language: English
  • Copyright: © Academic Press 2022
  • Published: August 1, 2022
  • Imprint: Academic Press
  • Hardcover ISBN: 9780323983808

About the Serial Volume Editor

Jianping Wu

Jianping Wu
Dr. Wu is a Full Professor and Director of Food Science and Bioresource Technology Division at the Department of Agricultural, Food and Nutritional Science of University of Alberta (Edmonton, Canada). His globally recognized research program focuses on processing of food proteins for food and functional food applications, with the ultimate goals to sustain the global protein nutrition and to unlock the potential of food proteins as the diet-based strategies for the prevention and mitigation of chronic diseases. Dr. Wu is also a world-renowned researcher in egg research. He has published over 220 peer-reviewed articles at international journals, 15 invited book chapters, 2 edited books (sole editor), over 250 presentations, and 10 patents/patent applications. He is an editorial advisory member of Food & Function and Journal of Functional Foods, associate editor for Journal of Functional Foods (since 2019.4), associate editor-in-chief for Food Science and Human Wellness (since 2014.9), and past associate editor for Journal of the Science of Food and Agriculture (2012.1-2018.12). He is the past Chair of the Protein and Co-Products Division of the American Oil Chemists' Society (AOCS) and the Nutraceuticals and Functional Foods Division of Institute of Food Technologists (IFT), a regular organizer and chair of numerous scientific symposia/sessions. and is currently serving as the Treasurer of International Society for Nutraceuticals and Functional Foods (ISNFF). Jianping is also a highly praised mentor. He has successfully supervised 14 PhD students, 13 Master students, 22 postdoctoral fellows, and 14 summer students. He was nominated by his trainees for the Department mentor award at the University of Alberta (2016), which recognizes his exceptionally high-quality work with and for graduate students. He is the recipient of IFT Babcock-Hart Award (2021), which honors an IFT member who has attained distinction by contributions to food technology that result in improved public health through nutrition or more nutritious food, and the Fellow of the Agricultural and Food Chemistry Division (AGFD) of American Chemical Society (ACS, 2021), which recognizes an AGFD member who has made outstanding scientific contributions to the field of agricultural and food chemistry.

Affiliations and Expertise

Professor and Director of Food Science and Bioresource Technology Division, Department of Agricultural, Food and Nutritional Science of University of Alberta, Edmonton, Canada