Processing‐Structure‐Function Relationships of Andean Proteins: Quinoa, Amaranth, Cañihua and Tarwi for Sustainable Food Applications

ABSTRACT The diversification of plant protein sources is critical for the transition toward resilient and sustainable food systems. In this context, Andean crops such as quinoa ( Chenopodium quinoa ), amaranth ( Amaranthus caudatus ), cañihua ( Chenopodium pallidicaule ), and tarwi ( Lupinus mutabilis ) have emerged as promising alternatives due to their high nutritional quality, adaptability to marginal environments, and techno‐functional potential. This review examines their protein composition, extraction methods, structural modifications induced by processes, and functional properties, with emphasis on their relevance for food applications. The techno‐functional performance of these proteins, like other proteins, is governed by processing‐structure–function relationships, where treatments such as enzymatic hydrolysis, fermentation, ultrasound, and non‐thermal technologies modify molecular arrangement and functional properties. There are several studies related to quinoa, amaranth, and tarwi protein. In contrast, cañihua protein is documented in composition but remains underexplored in its techno‐functional behavior. Despite numerous applications in bakery, beverages, extrusion, and emerging technologies, research has limited understanding of involved mechanisms, lack of standardization, and few validations in real food systems. Deeper knowledge in processing‐structure–function relationships is crucial for predictive design and large‐scale application in food systems.