Application of Protein in Plant-Based Food: Processing, Function, and Health
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: closed (31 October 2022) | Viewed by 15184
Special Issue Editors
Interests: food; plant-based foods; proteins; food processing; conformation properties; functional properties; healthy benefits
Interests: soybean processing; structure and functional properties of protein; protein modification
Interests: protein; fermented food; bioactive peptide; probiotics; biological activity
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
With the upgrading of consumers’ consumption concept and the rise in vegetarian culture, plant-based foods are expected to become the main trend in the food industry in the coming years. New products such as “vegetable meat”, “vegetable eggs”, and “vegetable milk” have entered the market in large numbers. A diversified plant-based food will contribute to the sustainable development of the environment system and enhance the diversity and stability of the food system. Proteins are significant food components. Due to their unique function properties, such as emulsification and gelation, they can show their performance in the processing of plant-based foods.
The goal of this Special Issue on “Application of Protein in Plant-Based Food: Processing, Function, and Health” is to invite authors to contribute original research articles as well as review articles focused on the development of plant-based foods, including their processing and modification, conformation and functional properties, and health benefits through the application of protein. It is our pleasure to invite you to submit to this Special Issue.
Best regards,
Prof. Dr. Yang Li
Dr. Baokun Qi
Dr. Shuang Zhang
Dr. Fei Teng
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-based foods
- proteins
- food processing
- conformation properties
- functional properties
- healthy benefits
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