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
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
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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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