Table 3.

The commonly used biological and some other modification methods of protein and their applications.

Modification methods			Description/Applications	References
Biological modification	Enzymatic modification		Improve emulsifying ability, techno-functionality, protein solubility, antioxidant ability, interfacial properties, foaming ability, oil holding capacity, and bioactivity of plant-based proteins	(131)
			Increase the hydrophobicity and surface-active properties of the generated hydrolysates
			Decrease the bitterness
	Fermentation		Improve protein solubility, water and oil holding capacity, foaming, and functional properties	(132)
			Promote nutritional and antioxidant properties and also the digestibility
			Degrade allergens and anti-nutritional compounds
			Decrease immunoreactivity, bitter, and beany off-flavors of different plant-based proteins
Others	Complexation	Protein-polysaccharide	Modulate techno-functional properties and address issues such as physical stability around their isoelectric point	(133)
			Improve solubility, susceptibility, stability, emulsifying, and foaming properties
			Reduce the bitterness of potato protein
		Protein-protein	Improve techno-functionality	(134)
			Increase water solubility
		Protein-phenolic	Exhibit different biological activities such as antioxidant, antimicrobial, anticancer, antiallergenic, anti-inflammatory, and also higher thermal stability	135
			Polyphenolic compounds reduce solubility of plant-based proteins
		Protein-surfactant	Tune the amphipathic properties by modulating hydrophobic or hydrophilic degrees	(136)
			Improve encapsulation efficiency, physicochemical properties, solubility, emulsifying and foaming properties, water dispersibility, pH, salt, physical-, photo-, acid-, and thermal stability
			Increase stability
	Amyloid fibrillization		Improve protein functionalities in different applications such as drug and nutraceutical delivery platforms	(137)
			Increase surface hydrophobicity
			Improve foam, emulsion Pickering stabilizers, degradable films, ultralight aerogels, gels, water purification filters, and rheological properties