{
  "abstract": "Alternative proteins are commonly framed as substitutes for animal proteins and therefore examined primarily through a food science perspective. However, this narrow framing overlooks their broader relevance across biological disciplines. In this study, we employed a bibliometric analysis of 22,122 publications to map the evolution of alternative protein research from 1905 to the present. Our findings show that alternative protein research has evolved through two major phases. Early research focused largely on fundamental biological questions, particularly genetic and molecular mechanisms. In contrast, more recent work has shifted toward applied domains, such as food science, nutrition, and sustainable production. These trends highlight the inherently interdisciplinary nature of alternative protein research, spanning both foundational biology and innovations in food systems. Future research on alternative proteins will focus on advancing sustainable food and feed innovations and prioritizing emerging technologies, such as using AI to optimize protein expression and using structural biology to improve the texture and digestibility of newly developed foods. Advancing the field will also require greater integration of policy analysis and consumer acceptance research to support cross-disciplinary collaboration. Although alternative proteins show promise for addressing sustainability challenges, critical gaps persist in production scalability, policy frameworks, and comprehensive lifecycle assessments. Addressing these gaps will be critical for realizing the full potential of alternative proteins.",
  "abstract_shown": true,
  "affiliations": [
    "Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China",
    "China Agricultural University Library and Information Research Center, Beijing 100083, China",
    "Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands",
    "College of Food Science, Northeast Agricultural University, Harbin 150030, China",
    "Bezos Centre for Sustainable Protein, Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore",
    "Science Center for Future Foods, Jiangnan University, Wuxi 214122, China",
    "Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China"
  ],
  "article_type": null,
  "arxiv": null,
  "author_total": 15,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Xiangyu Liu"
    },
    {
      "affs": [
        1
      ],
      "name": "Yuan Cao"
    },
    {
      "affs": [
        2
      ],
      "name": "Leonard M. Sagis"
    },
    {
      "affs": [
        3
      ],
      "name": "Lianzhou Jiang"
    },
    {
      "affs": [
        1
      ],
      "name": "Chenxia Meng"
    },
    {
      "affs": [
        1
      ],
      "name": "Changyun Lu"
    },
    {
      "affs": [
        1
      ],
      "name": "Zhongmeng Fu"
    },
    {
      "affs": [
        0
      ],
      "name": "Xing Li"
    },
    {
      "affs": [
        4
      ],
      "name": "Weibiao Zhou"
    },
    {
      "affs": [
        5
      ],
      "name": "Xiao Liu"
    },
    {
      "affs": [
        6
      ],
      "name": "Zhili Wan"
    },
    {
      "affs": [
        2
      ],
      "name": "Jack Yang"
    },
    {
      "affs": [
        3
      ],
      "name": "Xiaonan Sui"
    },
    {
      "affs": [
        1
      ],
      "name": "Yong Zhao"
    },
    {
      "affs": [
        0
      ],
      "name": "Yuan Li"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/e1391gwa0kvhc.bib",
  "cited_by": 0,
  "doi": "10.48130/fia-0026-0032",
  "fulltext_url": "https://www.maxapress.com/article/doi/10.48130/fia-0026-0032",
  "id": "e1391gwa0kvhc",
  "issns": [
    "2836-774X"
  ],
  "landing_url": "https://doi.org/10.48130/fia-0026-0032",
  "language": "en",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "lcc",
      "TP248.13-248.65"
    ],
    [
      "lcc",
      "TP368-456"
    ],
    [
      "openalex",
      "2303|Agriculture Sustainability and Environmental Impact"
    ]
  ],
  "openalex": "W7203757636",
  "pdf_url": null,
  "pmcid": null,
  "pmid": null,
  "published": "2026-07-01",
  "publisher": "Maximum Academic Press",
  "ris": "https://research.draconitic.com/paper/e1391gwa0kvhc.ris",
  "sources": [
    {
      "first_seen": "2026-11-02T14:21:13Z",
      "native_id": "045dc55aee314b41b89b55c6f04f8e3b",
      "source": "doaj",
      "url": "https://doi.org/10.48130/fia-0026-0032"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:2303|Agriculture Sustainability and Environmental Impact",
      "subfield": "ecology"
    }
  ],
  "title": "The past, present, and future for alternative protein research: a century of interdisciplinary trends",
  "title_text": "The past, present, and future for alternative protein research: a century of interdisciplinary trends",
  "type": "peer-reviewed",
  "updated_at": "2026-11-04T14:20:15Z",
  "url": "https://research.draconitic.com/paper/e1391gwa0kvhc",
  "venue": "Food Innovation and Advances",
  "versions": []
}