Lipids and Proteins in Foods: Chemistry and Health

Dear Colleagues,

Lipids, including fats and oils, are the macromolecules mainly obtained from agro-food (i.e., plants and animals). They are the main source of energy and play important roles in cellular membrane formation, signal transduction, endocrine regulation, inflammation, etc. In recent years, lipid science has been a hot topic for health and nutrition research, as the composition, structure, and state of lipids not only influence the quality and safety of food but are also closely related to their biological functions and nutritional quality. However, the low contents  of functional lipids in natural foods and limited applicability due to poor liposolubility are the main bottlenecks. Hence, researchers have attempted to explore new oil resources and optimize the oil preparation and processing methods by molecular and physical modifications to obtain synthetic lipids with well-defined functions, such as improved antioxidation, better liposoluble properties, and improved bioactivity in regulating blood lipids, thereby preventing the development of atherosclerosis. This Special Issue will focus on advanced research on the structural composition, chemistry, and functional properties of lipids in food.

Dr. Mingming Zheng
Dr. Fang Wei
Guest Editors

Dr. Yi Zhang
Guest Editor Assistant

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.

• lipid science

• protein processing

• functional lipids

• bioactive peptides

• structural and nutritional analysis

• lipids-based food