Effects of Processing Technology on Protein Separation, Quality and Functional Characteristics
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 August 2024 | Viewed by 1837
Special Issue Editors
Interests: vegetable protein; structural characterization; emulsifying activity; interfacial activity; gel property; physical field regulation
Special Issues, Collections and Topics in MDPI journals
Interests: food oil; food protein; packaging material for food; functional health product development
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Proteins are often involved in food product design as functional ingredients and food components. The properties of proteins often depend on the structure‒function paradigm, which states that the polypeptide chain of proteins needs to fold into a stable three-dimensional (3D) structure, which is a prerequisite of the functioning of the protein. In the process of food processing and protein modification or extraction, however, more or less structural changes will be caused, thereby affecting the protein quality and function. The targeted design of processing strategies to modify protein structures and optimize protein functional properties is an effective way to improve food quality. While many physical and chemical strategies have been developed in recent years to improve the functional properties of food proteins, the potential mechanisms require further investigation and their industrial potential needs to be evaluated. Therefore, this Special Issue of Foods, entitled “Effects of Processing Technology on Protein Separation, Quality and Functional Characteristics”, invites works (original research papers or reviews) on the current state of knowledge of the subject. Specifically, this Special Issue should include, but is not limited to, the following points:
- Separation, identification, and characterization of food proteins;
- Novel physical or chemical processing strategies to modify food protein structure and function;
- Innovative technology, modification methods to improve food protein quality, and functional characteristics;
- Innovative design of protein-based food systems.
Dr. Zhongjiang Wang
Prof. Dr. Hui Zhang
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
- food processing
- protein function
- protein separation
- protein structural characterization
- protein-based food systems
- food protein ingredients
