Frontiers in the Application of Bioactive Milk Proteins and Alternative/Unconventional Sources of Proteins in Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: closed (30 August 2022) | Viewed by 367
Special Issue Editors
Interests: functional properties of selected food products (especially processed cheese, cheese sauces, desserts, fermented products, protein bars); milk proteins, alternative and unconventional protein sources; polysaccharides; food products development, particularly foods for sportsmen and physically active people; fortified and reformulated food products with health-promoting properties; dietetics and human nutrition; textural and rheological measurements of food products
Special Issues, Collections and Topics in MDPI journals
Interests: food products with functional properties; dairy products (fermented dairy products, cheeses); milk proteins, alternative and unconventional protein sources; food products development, textural and rheological measurements of food products
Special Issue Information
Dear Colleagues,
Advancements in food technology and human nutrition, especially in the face of changing consumer preferences, e.g., reinforcing health-promoting properties, antioxidative properties, and reducing calorific value, have become popular. Therefore, this Special Issue on the Frontiers in the Application of Bioactive Milk Proteins and Alternative/Unconventional Sources of Proteins in Food will expand our knowledge of the abovementioned topic and will be mainly focused on:
- Innovations in the production of all types of food products of animal or plant origin;
- Recent advances in food processing technology and development of new food products;
- Fortified and reformulated food products with health-promoting properties;
- Quality control (physicochemical, rheological, biochemical, enzymatic, safety microbiological, sensory and stability properties of food products), consumer preferences, and acceptance and market research;
- Validation of new technologies and the effects of various additives and processing variables in systems containing proteins;
- Interactions between proteins and polysaccharides;
- Functional properties of bioactive milk proteins;
- Alternative or unconventional sources of proteins.
Dr. Bartosz Sołowiej
Prof. Dr. Jelena Miocinovic
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
- bioactive milk protein
- alternative protein
- unconventional protein
- texture
- rheology
- fortification
- antioxidant
- physicochemical properties
- health-promoting properties
- consumer preferences
