Enzymes in Food Industry: Fermentation Process, Properties, Rational Design and Applications: 2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 25 December 2024 | Viewed by 140
Special Issue Editors
Interests: enzyme; functional food; rational design; molecular simulation
Special Issues, Collections and Topics in MDPI journals
Interests: metalloenzymes; biocatalysis; protein engineering; enzyme mechanisms
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/J114TEX953) was an amazing success, receiving widespread attention and interest from many scholars. I would like to take this opportunity to thank them for their contributions and support. This topic continues to play a pivotal role in the field of food today, and I believe that now is the perfect time to launch Volume II. I hope it will be as successful as Volume I and have clear significance and value for this field.
As common bio-macromolecular catalysts, enzymes are widely used in food preparation to improve food products' taste and texture. More importantly, enzymes perform crucial roles in producing bioactive compounds, important food ingredients and some new nutritional ingredients, which can improve the food quality and function. In this Special Issue, we welcome original research or review manuscripts that cover the utility of free enzymes and/or immobilized enzymes as efficient tools for various aspects of food industries. Specifically, the focus will be on novel enzyme mining, enzyme structure–function relationship, and enzymes' immobilization and modification. In addition, developing novel enzymes in creating new food components and rational design of food enzymes are strongly encouraged.
Prof. Dr. Fufeng Liu
Dr. Jingming Zhao
Guest Editors
Manuscript Submission Information
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Keywords
- enzyme engineering
- enzyme
- food industry
- enzyme activity
- enzyme immobilization
- biocatalysts
- enzymatic modification
- enzyme design
- food ingredients
- functional food
- bioactive compounds
- enzyme stability
- molecular simulation
- structure–function relationship
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