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 1222

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

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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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Published Papers (2 papers)

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Research

13 pages, 6042 KiB  
Article
Whey Protein–Quercetin–Gellan Gum Complexes Prepared Using pH-Shift Treatment: Structural and Functional Properties
by Na Guo, Xin Zhou, Ganghua Zhou, Yimeng Zhang, Guoqing Yu, Yangliu Liu, Beibei Li, Fangyan Zhang and Guilan Zhu
Foods 2025, 14(15), 2720; https://doi.org/10.3390/foods14152720 - 3 Aug 2025
Viewed by 467
Abstract
The objectives of this study were to prepare whey protein–quercetin–gellan gum conjugates using the pH-shift method and to evaluate the impacts of varying pH values and quercetin concentrations on the interaction mechanisms and functional characteristics of the complexes. Spectroscopic analyses (fluorescence, UV-vis, and [...] Read more.
The objectives of this study were to prepare whey protein–quercetin–gellan gum conjugates using the pH-shift method and to evaluate the impacts of varying pH values and quercetin concentrations on the interaction mechanisms and functional characteristics of the complexes. Spectroscopic analyses (fluorescence, UV-vis, and FT-IR) revealed that new complexes formed under alkaline conditions. Notably, an increasing quercetin concentration led to a reduction in complex particle size and an increase in the zeta potential value, with these effects being more pronounced under alkaline conditions. The particle size was 425.7 nm, and the zeta potential value was −30.00 mV at a quercetin addition concentration of 15 umol/g protein. Additionally, the complexes formed under alkaline conditions exhibited superior foaming capacity, emulsification properties, and significantly enhanced free radical scavenging activity. The complex’s DPPH and ABTS radical scavenging rates rose by 41.57% and 57.69%, respectively. This study provides theoretical foundations and practical insights for developing protein—polyphenol systems, offering significant implications for the application of quercetin functional foods and supplements in the food science and pharmaceutical industries. Full article
(This article belongs to the Special Issue Oil and Protein Engineering and Its Applications in Food Industry)
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19 pages, 3175 KiB  
Article
Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels
by Fali Zhang, Jian Shi, Yanfei Chen, Yao Yue, Wenzheng Shi, Tanye Xu and Min Qu
Foods 2025, 14(13), 2342; https://doi.org/10.3390/foods14132342 - 1 Jul 2025
Viewed by 565
Abstract
By analyzing interfacial dynamics between soybean oil concentrations and soy protein isolate (SPI), this study established their impact on Pickering emulsion stability. Two optimal soy protein-based emulsions (EM60 with 60% oil phase; EM75 with 75%) were identified as lipid substitutes in silver carp [...] Read more.
By analyzing interfacial dynamics between soybean oil concentrations and soy protein isolate (SPI), this study established their impact on Pickering emulsion stability. Two optimal soy protein-based emulsions (EM60 with 60% oil phase; EM75 with 75%) were identified as lipid substitutes in silver carp surimi products. The results revealed that uniformly spherical droplets in EM60 enhanced interparticle interactions at emulsion interfaces. Compared to EM75 addition, EM60’s finely dispersed droplets improved gel network compactness in the surimi matrix. This increased water-holding capacity (WHC) by 12.037% and gel strength by 2414.168 g·mm. EM75 addition significantly enhanced gel whiteness by 0.8483 units (p < 0.05). It also demonstrated superior physical filling effects in sol state, reinforcing structural rigidity. As unsaturated lipids, soybean oil substitution for saturated fats (e.g., lard) contributes positively to human health. Pre-emulsified soybean oil yielded stronger structural rigidity in surimi sol than direct oil addition. Post-gelation, significant increases were observed in gel strength (+828.100 g·mm), WHC (+6.093%), and elasticity (+0.07 units). Collectively, SPI-based emulsions offer novel insights for healthy lipid substitution in surimi gels. They elucidate differential impact mechanisms on texture, WHC, whiteness, and microstructure. This provides theoretical guidance for developing premium healthy surimi products. Full article
(This article belongs to the Special Issue Oil and Protein Engineering and Its Applications in Food Industry)
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