The Potential of Fermentation-Based Processing on Protein Modification: A Review

Proteins are fundamental to food systems due to their structural, nutritional, and func- tional roles. With increasing consumer awareness of health and sustainability, the demand for protein-rich foods from diverse and eco-friendly sources is rising. Fermentation has emerged as a transformative approach for enhancing the nutritional value, functionality, and sensory appeal of protein-based foods, while also contributing to environmental and economic sustainability. This review explores the...