A comprehensive review of emerging protein modification methods: modified properties and potential applications

Abstract: This review discusses recent advances in protein modification technologies that aim to enhance key functional properties, including solubility, emulsifying capacity, foaming stability, and gelation. It systematically compares traditional methods, such as enzymatic cross-linking, polyphenol conjugation, acylation, ultrasound, and pulsed electric fields, with emerging physical techniques, such as magnetic field treatment, cold plasma, and irradiation. Special attention is given to how these methods alter protein structure at the molecular level and improve their performance in targeted applications. The review further explores the role of modified proteins in novel applications, such as 3D food printing, hydrogel-based delivery systems, and biodegradable edible packaging. It also highlights the integration of artificial intelligence and green technologies in designing sustainable protein-based materials and discusses future challenges and research directions in this rapidly evolving field.