Improvement of the Functional, Bioactive, and Flavor Properties of Food Proteins through Processing Technology
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: 31 December 2024 | Viewed by 172
Special Issue Editors
Interests: food protein; emerging technology; enzymatic hydrolysis; microbial fermentation; functional property; flavor property
Interests: protein; protein hydrolysates; peptides; probiotics; fermentation
Special Issues, Collections and Topics in MDPI journals
Interests: food protein; enzymatic hydrolysis; microbial fermentation; functional property
Special Issue Information
Dear Colleagues,
Food proteins, including animal, plant, and insect proteins, are essential for improving immunity and providing energy for life activities. However, the poor solubility of most natural proteins, along with their extreme sensitivity to environmental stimuli such as pH, ionic strength, and temperature in food processing and preservation, limits their application in the food industry. This Special Issue explores the modification of the structure of food proteins using processing technologies such as high hydrostatic pressure, enzymatic modification, microbial fermentation, pulsed electric fields or lights, and electron beams to make their original rigid structures more flexible for enhancing their functional properties, thereby enhancing their application value. Moreover, the improvement of the bioactivities and flavor properties of proteins by these processing technologies is discussed. We are confident that the insights shared in this Special Issue emphasize the importance of processing technologies for the modification of food proteins, catering to evolving consumer preferences and fostering sustainable food systems. In this Special Issue, both reviews and research articles are welcome.
Prof. Dr. Xueying Mao
Dr. Jiajia Song
Guest Editors
Dr. Han Gong
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.
Keywords
- animal protein
- plant protein
- insect protein
- functional property
- bioactivity
- flavor property
- high hydrostatic pressure
- enzymatic modification
- microbial fermentation
- pulsed electric fields or pulsed lights
- electron beams
