Myofibril and Food Innovation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: 20 January 2025 | Viewed by 520
Special Issue Editors
Interests: muscle biochemistry; redox biology; antioxidants; peptides; colloids
Interests: meat; muscle food; proteins; lipids; fatty acids; food science
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Myofibrils are the building blocks of muscle tissue, predominantly consisting of interwoven myosin (thick) and actin (thin) filaments that facilitate muscle contraction. These filaments' interaction and the structural integrity of the myofibrils are significantly affected by many proteases which in turn contribute to meat tenderisation, textural development and functionality. Many innovative solutions are now established to deliver improved muscle foods that are not only more palatable but also more aligned with modern consumer expectations for health, sustainability, and ethical considerations. This Special Issue welcomes the following related topics:
- Protein structures and processing accessibility: Utilizing chemical, physical and enzymatical methods to alter myofibril structures and disassembly nature with advance in the texture, functional properties and shelf-life of food emulsified/gel systems;
- Biomarkers identification and tracibility: Developing data-driven strategies to screen and verify the myofibril organisation on the molecular level in diverse muscle foods;
- Bioavailability and nutritional merits: Understanding the digestive manners of myofibril subunits in vitro/in vivo and the way to improve the encapsulation efficiency of bioactive compounds within the protein matrices;
- Design principles and sustainability: Exploring myofibril-based innovations to fabricate sustainable alternatives to traditional meat, potentially facilitating the circular economy and environmental goals with customised dietary preferences.
Dr. Chengliang Li
Dr. Guofeng Jin
Dr. Gan Hu
Guest Editors
Manuscript Submission Information
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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
- muscle foods
- myofibril structure
- molecular modification
- biomarker traceability
- colloidal systems
- encapsulation strategies
- digestive properties
- design principles
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