Protein-Based Functional Colloids and Their Potential Applications in Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (20 May 2024) | Viewed by 4837
Special Issue Editors
Interests: food protein/peptide-based colloids; peptide self-assembly; nanocarrier; bioactive peptides; molecular nutrition; absorption and distribution; cereal chemistry
Interests: emulsions; plant-based food; delivery system; nanoparticle; intelligent biopolymer food packaging; functional food; digestive properties; protein corona
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The use of food-derived proteins for developing novel functional colloids has grown extensively in recent years due to sustainability, ethical and health reasons. There has been increasing interest over the years in protein-based functional colloids and utilizing these colloids in food systems has been a target for many researchers. Different types of protein-based colloidal systems with unique properties, including micro- or nanoparticles, emulsions, foams, gels, and films, have been reported. Some existing challenges needed to be addressed, including those associated with a deep understanding of protein molecular structure and its relationship with colloid formation characteristics; protein interactions with other components; controlled formation of desirable protein-based colloids; stability in vitro and in vivo; and the targeted delivery of protein-based functional colloids.
In this Special Issue of Foods, we are encouraging the submission of manuscripts focused on the study of protein or peptide-based functional colloids, such as micro- or nanoparticles, emulsions, foams, gels and films. We welcome papers related to the fabrication, characterization, in vitro and in vivo stability, target delivery and applications of protein or peptide-based functional colloids. This Special Issue aims to gather the latest and novel research and advances in the field.
Dr. Hongdong Song
Prof. Dr. Lei Dai
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- protein colloids
- protein or peptide self-assembly
- micro- or nanoparticles
- pickering emulsions
- gels
- films
- encapsulation
- target delivery
- digestion