Effect of the Application of Novel Processes to Food Proteins on Structure, Physicochemical Properties and Modifications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 31 August 2026 | Viewed by 2629
Special Issue Editors
Interests: preparation, digestion and absorption; functional evaluation of food-derived bioactive peptides; functional protein product development
Special Issues, Collections and Topics in MDPI journals
Interests: protein development; functional protein; protein aggregation; interface regulation; thermal stability
Interests: protein modification; food hydrocolloids; functional protein product development; delivery system
Special Issue Information
Dear Colleagues,
With the rapid advancement of food science and technology, novel processing techniques (e.g., high-pressure processing, pulsed electric fields, ultrasound-assisted modification, enzymatic engineering, cold plasma treatment, and microwave irradiation) have garnered increasing attention in modulating food protein systems. These techniques enable the modulation of protein molecular conformations, functional group accessibility, and supramolecular aggregation states, consequently inducing significant alterations in their physicochemical properties (e.g., solubility, emulsifying capacity, gelation behavior, and thermal stability). Furthermore, these emerging techniques provide sustainable and efficient approaches for functionalizing proteins, advancing the development of protein-based functional foods with tailored nutritional and technological attributes.
We invite researchers to contribute their original research articles or review papers. Topics of interest include, but are not limited to, the following:
- Novel processing techniques for food proteins, including physical, chemical, and enzymatic modifications;
- Effects of processing methods on the structure and functional properties of food proteins;
- Innovative application development of modified food proteins in functional foods;
- Interactions of food proteins with other molecules in processing and their impact on food quality.
Dr. Shuzhen Cheng
Prof. Dr. Chao Wu
Guest Editors
Dr. Jianyu Zhu
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 250 words) can be sent to the Editorial Office for assessment.
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
- novel processing techniques
- structure
- physicochemical properties
- modification
- functional foods
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