Chemical and Functional Characterization of Food Proteins in Different Processing Methods

Dear Colleagues,

Food proteins usually have foaming and gelation, emulsification, solubility, water- and oil-holding capacities, rheological properties, etc. These functional properties are closely related to food processing behaviors, such as texture, spreadability, dispersibility, and even sensory and digestive absorption. The physicochemical structure, including functional group, molecular composition, and spatial structure, plays a key role in the functional properties of food proteins.

Different processing methods, from conventional heating, ultrasonic, microwave, enzymatic hydrolysis, and Maillard reactions to innovative processing technologies, such as electromagnetic, plasma, high-moisture extrusion, and biological fermentation, can modify the physical and chemical structure of proteins, thus regulating their functional properties. This Special Issue encourages the submission of manuscripts focused on characterization of chemical and functional properties of food proteins using different processing methods; physical, chemical, and biological processing methods are considered to develop more effective processing strategies to improve proteins’ functional properties.

Dr. Xingfei Li
Guest Editor

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.

• functional property
• protein composition and chemical structure
• physical modification
• chemical modification
• bio-modification