The dynamic development of the alternative dairy market is causing the food industry to intensively search for new sources of plant-based protein that will improve the structure, nutritional value, and functionality of products such as plant-based cheeses. One research direction is the use of proteins derived from rice, including those from rice milling by-products. The results of the latest research indicate that different rice protein fractions may exhibit different technological and sensory properties, which opens up new possibilities for plant-based food producers. By-products of rice milling as a source of functional proteins The rice milling process generates significant amounts of by-products, such as rice bran and broken grains. Although they have so far been used mainly in animal feed or to a limited extent in the food industry, they contain significant amounts of protein with interesting technological properties. The study analyzed proteins isolated from three fractions ...