The Food industry is one of the largest manufacturing sectors in the national economy of China. It can greatly contribute to the development of industries and regional economies, thus promoting social harmony and stability. Cultivating and developing innovative technologies are important measures to implement the "big food concept", such as the efficient synthesis of protein raw materials, precise structural modification, and intelligent manufacturing of the products, as well as the high-quality development of the plant protein processing industry. Alternatively, the protein is one of the essential nutrients for the human body. The calories and protein can also be obtained from plants, animals, and microorganisms. It is of great significance for the efficient supply of the protein. The carbon emissions are reduced to improve people's lives and health. There are rich and diverse plant protein resources. However, their development and utilization are not sufficient so far. It is still lacking in technologies and equipment, such as the separation and extraction of the new protein resources, multi-scale structure analysis, as well as quality and function. This review aims to systematically outline the landscape of the plant protein resources in China. A systematic analysis was made to explore the evolution and current status of the plant protein separation, extraction, and deep processing industries. The progress was also provided on the multiscale structures, the quality, and functionality regulation of the proteins. The plant protein processing and products were further summarized in the context of intelligent manufacturing. The technical support and decision-making were provided to explore the plant protein resources, in order to innovate the NeoProtein foods during intelligent manufacturing. The new-quality productive forces accelerated the cultivation to drive the upgrading and high-quality transformation of the food industry and the national food security. Technology innovation was the first factor to implement the scientific concept of the "big food concept" and the high-quality development in the food industry. A new generation of frontier technologies and equipment continued to integrate in the food field against the scientific and technological revolution and industrial transformation. The global food industry was driven to rapidly develop in the direction of high technology, full nutrition, intelligence, and sustainability. A sufficient supply of total protein was observed in China. But it was still mainly plant protein, while the animal protein was relatively scarce. The bottleneck problems were determined in the processing and utilization of the plant protein, such as the low stability of the raw material quality, low effective utilization rate, and backward processing and equipment in the whole chain. NeoProtein food was a promising potential direction of plant protein processing, such as plant-based protein meat, eggs, and milk. Therefore, it is imperative to integrate the multidisciplinary strengths, covering physical chemistry, biochemistry, applied mathematics, synthetic biology, and artificial intelligence, in order to explore the emerging integrated technologies, like novel extrusion, 3D printing, biomanufacturing, and AI-driven design. New large models can be expected to trigger technological innovation, science-industry integration, and the whole-industry-chain collaboration from the raw materials to finished products. The nutritious and healthy products with plant protein can also be tailored for the Chinese dietary habits, thereby accelerating the high-quality development of the plant protein industry.

High-moisture extrusion is a hot frontier technology for developing novel plant-based meat analogues with meat-like texture. In this study, a soy protein isolate (SPI)-Nemipterus virgatus surimi blend at a ratio of 80:20 (m/m) was used to investigate the effect of hydrothermal parameter combinations (moisture content 65%, 70% and 75%; extrusion temperature 125, 135 and 145 ℃ ) on the specific mechanical energy (SME) and die pressure during the high-moisture extrusion process and the quality of extrudates. Results showed that under the conditions used in this study, the surimi gel was filled as particles in the SPI-surimi mixed gel structure, which could affect the formation of the oriented gel structure. Simultaneously increasing extrusion temperature and moisture content decreased SME from 783.40 to 410.96 kJ/kg and die pressure from 7.79 to 1.60 MPa (P < 0.05). The quality of SPI-surimi mixed extrudates was affected markedly by hydrothermal parameter combinations and the effect of moisture content was more significant than that of extrusion temperature. At a moisture content of 70% and an extrusion temperature of 145 ℃ , the fiber-like structure of SPI-surimi mixed extrudates reached its maximum (2.36). Under the hydrothermal parameter combination, the SME and die pressure were nonlinearly correlated with the hardness, chewiness, gel strength, water-holding capacity and shear force of SPI-surimi mixed extrudates. This study provides a reference for the development of novel alternative protein products combining animal and plant proteins which can complement each other with their advantages.

In order to study the effect of ultrasonic pretreatment on the structure of peanut protein isolate microgel particles (PPIMP) and the characteristics of Pickering emulsion stabilized by it, the structural changes of PPIMP after ultrasonic treatment at a 500 W power for 10, 20, 30 and 40 min were evaluated in terms of its particle size, zeta potential, surface hydrophobicity, infrared spectrum, and emulsifying properties and the particle size distribution, stability index and rheological properties of the Pickering emulsion were systematically investigated. The results showed PPIMP pretreated by ultrasonic for 20 min had the smallest particle size, and the largest surface hydrophobicity, emulsifying capacity and emulsion stability. Meanwhile, the relative content of α-helix in PPIMP increased, the relative content of β-sheet decreased, the hydrogen bonds between protein molecules were destroyed, and the protein molecules were unfolded. In addition, Pickering emulsions with oil phase volume fractions of 65%, 70%, 75%, and 80% stabilized by PPIMP exhibited a typical non-Newtonian pseudoplastic behavior, and the Pickering emulsion with 80% phase oil presented the best stability among all prepared Pickering emulsions. The results of this study confirmed that PPIMP can be used as an effective Pickering emulsion stabilizer, which is helpful for the preparation of PPIMP-based Pickering emulsion with high stability and its application in the food industry.

Resveratrol was esterified by 9c, 11t-conjugated linoleic acid (CLA), and complexed with beeswax to prepare oleogel rich in resveratrol conjugated linoleate using peanut oil as the base oil. The effects of the concentration of beeswax-resveratrol conjugated linoleate mixture (BRE), mass ratio between beeswax and resveratrol conjugated linoleate, heating temperature, heating time and cooling temperature on the oil retention capacity of oleogel rich in resveratrol conjugated linoleate were discussed, and its basic physicochemical properties, thermal properties, and composition were characterized. The results showed that the preparation conditions that provided maximum oil retention capacity (98.6%) were determined as 12%, 7:3, 70 ℃, 20 min and 4 ℃ for BRE concentration, mass ratio of beeswax to resveratrol conjugated linoleate, heating temperature, heating time and cooling temperature, respectively. Compared with beeswax oleogel, the viscosity of the obtained product was reduced by 30%, and the brightness and the α-type crystals were also reduced. Furthermore, it was found that oleogel rich in resveratrol conjugated linoleate had no trans fatty acid.

Resveratrol is a non-flavonoid polyphenolic compound, and exhibits anti-inflammatory, anti-oxidant, and anti-tumor effects. It has a high melting point and poor lipid solubility and is insoluble in water, which limits its application in the food and medical fields. Esterification modification can reduce the melting point, greatly improve the lipid solubility and bioavailability of resveratrol, and enhance its health benefits. Thus, this article focuses on reviewing recent studies on resveratrol properties, esterification modification methods, separation and purification techniques and characterization methods, and it also discusses future research directions.

Resveratrol is a natural bioactive polyphenolic compound found in many plants such as grapes, peanuts and Polygonum cuspidatum. It has a variety of biological activities including antioxidant, antibacterial and anti-inflammatory, anti-cardiovascular disease and anti-tumor activities, and has been widely applied in the fields of foods, medicine and daily chemical products. However, due to its unstable nature and poor water solubility, its application scope is limited. Therefore, the improvement of its bioavailability by using delivery systems will be a key research direction. In this paper, the physical and chemical properties and biological activities of resveratrol are summarized, and the resveratrol delivery systems developed in recent years are reviewed, and problems with some of these systems are pointed out. We hope that this review will provide a reference for the development of new resveratrol delivery systems.

Restructuring of plant proteins by extrusion can form plant-based meat products with similar quality characteristics to animal meat. As a beneficial complement to animal meat, plant-based meat products are of great significance to realize high-value utilization of proteins and guarantee efficient supply. However, the current plant-based meat products still have some prominent problems such as insufficient elasticity, loose structure and poor juiciness, and are mostly used in the form of minced meat in meatballs, meat patties, dumplings and other meat products, which cannot fully meet the demands of Chinese consumers yet. Enzymatic modification technology, which is safe, efficient, green and useful to modify protein structure and improve product texture and flavor, has been widely used in the research and development of meat products, and is also promising for application to plant-based meat products. This paper summarizes the differences in chemical structure and functional properties between animal and plant proteins, analyzes the mechanism and application in meat products of enzymatic modification of protein structure, and reviews the latest progress in the application of enzymatic modification combined with extrusion to plant-based meat products. We anticipate that this review will provide a reference for the development and quality improvement of new plant-based meat products in China.

Fresh peanut refers to the peanut that is directly eaten without drying or cooked after harvest. Fresh peanut, which has the advantages of convenience, rich nutrition and delicious taste, is loved by consumers. Fresh peanut has a short growth period, and it can be harvested twice a year in some areas, which has high economic benefits. This paper summarizes the current status of research on fresh peanut from five aspects: quality evaluation, screening of specialized cultivars, the molecular mechanism for the suitability of selected cultivars for producing fresh peanut, storage methods, and processing technologies. Problems existing in this field of research and future development directions are discussed. This review hopes to provide a theoretical basis for cultivar screening and industrial development of fresh peanut.

The inhibition of resveratrol on the formation of thermally induced trans fatty acids in peanut oil and its structure-activity relationship were studied by gas chromatography (GC), liquid chromatography (LC), and theoretical calculation. The results showed that the content of resveratrol decreased with an increase in temperature, and too high temperatures caused a cut-off effect. Resveratrol significantly inhibited the formation of trans fatty acids in peanut oil, and the inhibition rate of total trans fatty acids decreased with increasing temperature. The highest inhibition rate of cis-trans isomerization of fatty acids was 30.30%. The inhibitory effect could be attributed to the energy barrier formed by reducing the rate of isomerization reaction and increasing the amount of trans fatty acids. Its quantitative parameters (intrinsic thermodynamic energy and total entropy) determined the anti-isomerization effect. Moreover, the structure-activity relationship for the anti-isomerization effect was established, which will lay a theoretical foundation for the precise regulation of trans fatty acids.

Sunflower seed meal, a by-product of sunflower seed oil production, is a high-quality protein source that is nutritious in terms of abundant protein, has reasonable amino acid composition and is hypoallergenic. At present, most reviews on sunflower seed meal focus on the fields of its processing and application status, comprehensive utilization, active ingredients, modification technologies and application in feed. However, due to the presence of polyphenols (mainly chlorogenic acid), sunflower seed meal is susceptible to browning during preparation and processing, which seriously restricts its deep development and utilization. The major techniques for the removal of chlorogenic acid from sunflower seed meal include water extraction, organic solvent extraction, physical field assisted method, enzymatic method, salt inhibition method and resin adsorption, but they have been scarcely reviewed systematically. In this paper, we review the latest research progress on the composition of sunflower seed protein, its interaction with chlorogenic acid, the removal methods of chlorogenic acid from sunflower seed meal, and the application of sunflower seed protein in the food field in order to provide a reference for further processing and utilization of sunflower seed meal.