Novel Protein(Peptide): Structure, Function and Their Exploitation in Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (10 November 2023)
Special Issue Editors
Interests: microbial/plant enzymes, bioactive peptides, fruit processing, purification
Interests: protein; gel; emulsion; egg; enzyme
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The world is witnessing rapid growth in human populations and increased urbanization, resulting in a scarcity of food resources, especially in developing countries. Together with food wastage, this can lead to a lack of nutritional food; in addition, addressing food security problems becomes a daunting challenge. For solving these problems, several steps can be taken, such as reducing food wastage, utilizing by-products, and searching for alternative novel food sources. For instance, huge efforts are being made to find novel proteins from plants, animals, insects, and algae. The United Nations has declared this year (2023) as the International Year of Millets. Indeed, proper utilization of millet proteins and their application in the food industry is highly needed.
In this special issue, we invite authors to submit short communications, original articles, and review papers focusing on the following topics:
- Novel proteins which are underutilized in the food industry and can be modified by using various physical, chemical, microbial, and enzymatic treatments, modifying their structure and properties.
- Preparation of novel protein hydrolysates from different plant, animal, algal, and insect sources and their utilization in food.
- Identifying novel peptides by utilizing oil seed meals and processed agricultural by-products for implementation in food and feed industries.
The isolation of novel enzymes and understanding of the structure–function relationship in relation to food processing utilization.
Dr. Narasimha Kumar Kopparapu
Dr. Xing Fu
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
- food protein
- peptides
- hydrolysates
- enzymes
- anti-nutritional properties
- agricultural by-products
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