Processing and Physicochemical Research of Egg Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 30 June 2024 | Viewed by 1380
Special Issue Editor
Special Issue Information
Dear Colleagues,
Eggs are one of the important agricultural products in people's daily lives due to their excellent nutritional and functional characteristics. Thus, the study of the processing and physicochemical properties of egg cannot be ignored in food science; therefore, the following must be studied. Firstly, processing of the diversified egg products, such as preserved eggs, salted eggs, liquid eggs, functional egg products, high-value egg products, and so on. Secondly, how to improve the functional properties (such as foaming, emulsifying, and gelation) of eggs and their mechanism. Thirdly, expanding the application of eggs in the fields of food, biology, and medicine based on the prominent nutritional and physicochemical properties of egg white, yolk, or eggshell. In addition, the study of the molecular interactions and mechanisms between proteins in eggs and other chemical components in the food system, such as polysaccharides, lipids, and polyphenols is also necessary to understand their processing or physicochemical properties.
Dr. Jun Sun
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.
Keywords
- egg product
- egg white
- egg yolk
- peptides
- protein structure
- processing
- physicochemical properties
- interaction
- purification
