Oil and Protein Engineering and Its Applications in Food Industry

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 30 November 2025 | Viewed by 40

Special Issue Editors


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Guest Editor
Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: plant protein processing and utilization; soybean food; grain processing; starch science

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Guest Editor
Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
Interests: protein-based gels; bioactive encapsulation; alternative protein resources
Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
Interests: lipidomic profiling methods and applications; lipid quality evaluation
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Special Issue Information

Dear Colleagues,

Food researchers are actively exploring cutting-edge technologies to revolutionize the development of proteins and oils, enhancing their applications, functionalities, and nutritional profiles. Recent studies have increasingly focused on integrating advanced techniques such as gene editing (e.g., CRISPR-Cas9), biochemical engineering, artificial intelligence (AI), and bio-synthetic and fermentation technologies into the design and production of oils and proteins for food applications. For instance, AI-driven protein structure prediction tools, like AlphaFold, are accelerating the discovery of novel protein functionalities, while precision fermentation is enabling the sustainable production of high-quality oils and proteins from microbial sources. Additionally, there is growing interest in extracting and developing oils and proteins from non-conventional sources, including microorganisms (e.g., algae and yeast), plants (e.g., duckweed and pulses), and even cell-cultured animal products. These innovative approaches are expected to drive significant advancements in the discovery, production, and utilization of oil- and protein-based ingredients, additives, and materials for the food industry. Moreover, integrating omics technologies (genomics, proteomics, and metabolomics) provides deeper insights into the molecular mechanisms underlying oil and protein functionality, enabling tailored solutions for specific food applications. This Special Issue welcomes the submission of all relevant research contributions in this dynamic and evolving field, highlighting the transformative potential of these technologies in addressing global challenges such as food security, sustainability, and health.

Dr. Xingyun Peng
Dr. Ruican Wang
Dr. Fang Wei
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

  • alternative food protein and lipids
  • oil engineering
  • novel processing, modification, fermentation, and synthetic technology
  • plant-based food analogs
  • protein and oil applications in functional foods.

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Published Papers

This special issue is now open for submission.
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