Plant-based foods possess distinctive molecular and structural properties that influence their texture, stability, and nutritional value. As the demand for sustainable food options continues to rise, optimizing these materials is increasingly important for both health and environmental benefits. Non-thermal processing techniques such as ultrasound and electro-physical methods provide promising avenues for altering plant-based food structures while maintaining nutrient integrity by avoiding high temperatures. Nevertheless, the precise mechanisms by which these techniques alter food structures, spanning from molecular to macro scales, remain inadequately understood. Multiscale analysis offers a powerful means to systematically explore how these processing methods affect the structure–property relationships crucial to food quality and performance.

This Research Topic aims to deepen our understanding of the modulation of structure–property relationships in plant-based foods through ultrasound-assisted and electro-physical methods from a molecular viewpoint. We invite studies that explore structural changes across various scales using experimental, computational, or modeling techniques to correlate processing conditions with alterations in food texture, functional attributes, and nutritional characteristics. Contributions should also aim to uncover the mechanisms by which these non-thermal methods influence the structural makeup of polysaccharides, proteins, oils, and other essential components in plant-based matrices. Supporting the development of structure–property models that facilitate predictive optimization of process parameters is another key objective. Ultimately, our goal is to inform novel process designs that enhance product quality, nutritional value, and sustainability of plant-based food systems, aligning with the Sustainable Development Goals (SDG 2 and SDG 12).

This Research Topic welcomes experimental, theoretical, and modeling submissions on:

-Multiscale characterization of plant-based food matrices influenced by ultrasound or electro-physical treatments
-Mechanistic studies that explore molecular and structural transformations induced by non-thermal processing
-Structure–property relationship modeling, involving machine learning and computational tools
-Application- or product-specific processing innovations aimed at improving sustainability, nutrition, or texture
-Industrial feasibility, scalability, and process optimization studies

The emphasis is on linking detailed molecular analysis with practical applications in food science and material structuring. Submissions should offer insights that enhance academic understanding and advance the development of future plant-based food technologies, promoting sustainability and responsible consumption.

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Multiscale analysis of ultrasound-assisted and electro-physical methods for modifying structure–property relationships in plant-based foods

Topic Coordinator