3. Conclusion
Soy protein is widely consumed as common food. However, its extraction methods are the subject of continuous research. This is not only because emerging extraction technologies offer increasingly promising applications for soy proteins, but also because the contemporary food industry is faced with the challenge of creating protein sources with specific functional properties. It is crucial to investigate emerging extraction technologies for soy protein. The extraction techniques reviewed in this article have emerged mainly as alternatives to traditional techniques, with the main features being environmentally friendly, ease of operation, and the production of soy protein with specific functionalities. Although these techniques have been investigated extensively for soy protein extraction, they still suffer from many shortcomings for commercial application. Most of the examples outlined in this thesis and the results obtained are limited to laboratory-scale experiments. Although some authors emphasize the great scalability of the proposed processes, it is difficult to estimate whether global processes are cost-effective and economically viable based on laboratory experiments alone. However, their great potential lies in the ability to improve protein extraction conditions and to obtain proteins with appropriate functionality.