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Increasing cost of dairy-based ingredients, emerging dietary preferences (e.g., gluten-free and vegan) and consumer demand for healthier ingredients are leading the market trends towards more cost-effective and plant-based alternatives, which are gaining increasing market share  as food ingredients. Plant proteins are normally considered inferior to animal proteins in terms of functionality. This presentation will introduce recent efforts to improve plant protein functionality by physical approaches. The impact of physical processing on protein molecular structures, subsequently their functionalities will be discussed. Their applications will also be demonstrated using cereal and pulse proteins as samples.