Research Progress on Grain Protein Structure and Function

Dear Colleagues,

Grains mainly include cereals and legumes, accounting for about 70% of the total species. Grain proteins play an important role in providing sustainable diets and have interesting functional characteristics (e.g., gelation, viscosity, emulsification, solubility, foaming, and water and oil absorption capacities), playing a crucial role in determining the texture, taste, flavor, and stability of foods. Meanwhile, researchers can change their structure to further enhance the functions of natural proteins through modification techniques (physical, chemical, or biological modification).

For this reason, a Special Issue of Foods is being released, focused on the research progress of grain protein structure and function. It will outline the structural characterization, functional characteristics, and modification techniques, as well as the existing challenges and future development trends.

Potential topics include, but are not limited to, the following:

• Advanced structural characterization of grain proteins.
• Functional characteristics of grain proteins.
• The structure and function relationship of grain proteins.
• Functional modification of grain proteins using highly advanced and new technology.

This Special Issue on “Research Progress on Grain Protein Structure and Function” will include a selection of recent research and current review articles about the presence of grain proteins from different sources, their structure, functional characteristics, structure and function relationship, and functional modifications.

Prof. Dr. Liang Li
Guest Editors

Dr. Xiaoyu Yang
Guest Editor Assistant

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.

• grain protein
• cereal protein
• legume protein
• physicochemical properties
• structural properties
• functional characteristics
• structure–activity relationship
• protein modification