Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?

In recent years, several research groups have focused on studying the partial replacement of animal proteins with plant proteins in food application, as an alternative to reduce animal protein consumption. This approach has proven to be useful in tracking synergistic techno-functional behaviors of these mixed protein systems with innovative potential. Certain mixed protein systems have been shown to be very efficient in modulating the texture of protein gels, ability to form low-cost edible films and to produce stable emulsions and foams. Thus, this review compiles the described mechanisms behind the behavior of animal and plant proteins in mixed systems, featuring the main strategies applied to enhance their techno-functional synergism and highlighting future challenges for this scientific field.