Food Proteins in Functional Food Development, Nutritional Health Promotion, and Modern Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 16 February 2025 | Viewed by 170
Special Issue Editors
Interests: allergen in food protein; protein modification; food processing
Interests: aquatic product; food allergy; food safety; food processing
Special Issue Information
Dear Colleagues,
Protein is an important cornerstone of life activities and occupies a pivotal position in food. With the continuous progress of modern science and technology, people's understanding of food protein is also deepening, from its basic physical and chemical properties to changes in its processing, as well as to its application in the field of nutrition and health. The study of food protein is increasingly becoming a hot spot in the field of food science.
We are committed to discussing the latest research progress of food proteins in functional food development, nutritional health promotion, and the modern food industry. This Special Issue focuses on the physicochemical, functional, and structural properties of proteins, as well as the effects of modern biotechnology and food processing technologies on the properties of food proteins. We will also focus on the relationship between food protein and the body’s nutritional health, such as digestion, metabolism, and absorption processes.
Dr. Xiaowen Pi
Prof. Dr. Guangming Liu
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
- functional characteristics
- structure
- food processing
- nutrition
- interaction
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