Effect of the Application of Novel Processes to Food Proteins on Structure, Physicochemical Properties and Modifications

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

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