Exploring ultrasound‐assisted technique for enhancing techno‐functional properties of plant proteins: a comprehensive review

Summary The adoption of vegetarian diets has been increasingly embraced by individuals seeking to improve their health and reduce their environmental impact. One concern regarding this dietary choice is the adequate intake of proteins with nutritional quality comparable to animal‐derived proteins. In this regard, plant‐based proteins have been the focus of studies and technological developments aimed at enhancing their nutritional and functional properties. The application of ultrasound to plant proteins has proven to be an effective strategy for modifying their structure and improving their digestibility, solubility, and viscosity. This review article presents studies that have investigated the modification of plant‐based proteins using ultrasound, with emphasis on their nutritional and technological implications. The effects of ultrasound on protein structure and properties will be discussed, as well as the potential applications in the food industry.