Proteins from Plants or Animals: Enriching the Characteristics of Food
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 November 2024 | Viewed by 1359
Special Issue Editors
Interests: digestion and absorption mechanism of bioactive peptides in human intestine; controlled and targeted release of food proteins; emulsion-based delivery system for delivery of oil-soluble bioactive compounds; role and mechanism of food carriers loaded with bioactive compounds in health regulation
Special Issue Information
Dear Colleagues,
This Special Issue on the protein from plants and animals explores the latest research developments related to these dietary components' extraction, characterization, application, and enrichment. Proteins in the human diet from plants and animals are all broadly recognized as having health benefits (providing essential amino acids, satisfying metabolic requirements for amino acids and nitrogen, and maintaining an intestinal flora balance) and technological functionality, such as emulsification, foaming, and gelling, which gives food their appealing nutritional and texture/sensory attributes.
This Special Issue aims to showcase cutting-edge research on the enrichment of the nutritional and technological functionality of proteins from plants and animals, with a particular emphasis on improving physical, chemical, and/or biochemical treatments for the protein alone or in combination with other components. In addition, studies in which two or more plant/animal proteins are consumed together to provide essential amino acids, address structural barriers to improve bioaccessibility and bioavailability, or eliminate allergenicity are also strongly welcomed.
This Special Issue invites original research articles, reviews, and short communications highlighting recent advances in this rapidly evolving field.
Dr. Zhiyang Du
Dr. Long Ding
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
- plant proteins
- animal proteins
- protein modification
- protein nutrition
- protein functionality
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