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 600
Special Issue Editors
Interests: plant protein processing and utilization; soybean food; grain processing; starch science
Interests: protein-based gels; bioactive encapsulation; alternative protein resources
Interests: lipidomic profiling methods and applications; lipid quality evaluation
Special Issues, Collections and Topics in MDPI journals
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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