Bioactive Peptides: Preparation, Characterization and Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: closed (10 November 2024) | Viewed by 1012
Special Issue Editors
Interests: antioxidant activity;natural product chemistry;non-alcoholic fatty liver disease;retinal degeneration;apoptosis;polyphenols;ethanol;gut microbiology;electrocardiogram;flavonoids
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bioactive peptides are sequences of between 2 and 20 amino acids that can inhibit chronic diseases by modulating and improving physiological functions, so these peptides contribute to maintaining the health of their consumers. Also, bioactive peptides can affect the pro-health or functional properties of food products. The fractionation of a protein hydrolysate revealed a direct relationship between its structure and functional activity. This Special Issue focuses on different factors affecting bioactive peptide structures in terms of their biological and functional properties, such as their antihypertensive, antioxidative, and hypocholesterolemic effects; water-holding capacity; foaming capacity; emulsifying properties; and solubility. Also, this Special Issue focuses on bioactive peptides identified from food protein sources as potential ingredients of health-promoting functional foods.
This planned Special Issue on “Bioactive Peptides: Preparation, Characterization and Properties” will include original studies and review articles focusing on the impact of bioactive peptides, as well as the impact of their functional properties on food processing and human physical performance and health status.
Dr. Chi Zhang
Dr. Liang Zhao
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
- bioactive peptides
- peptide preparation
- peptide characterization
- functional properties
- peptide identification
- amino acid sequences
- intestinal flora
- chronic disease
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