Advances in the Development of Proteins from Grains and Legumes
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 31 August 2025 | Viewed by 71
Special Issue Editor
Interests: grain food; plant protein; processing technology; food colloids; flavor research
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The world's growing population and the quest for healthy eating habits have led to a gradual increase in the demand for plant-based proteins. Meanwhile, grains and legumes serve as significant sources of edible proteins. Processing technologies must be selected and optimized in order to produce protein-rich foods from grains and legumes with high nutritional value and good functionality.
Therefore, this Special Issue, entitled "Advances in the Development of Proteins from Grains and Legumes", will be released soon. The aim is to explore the mechanisms by which processing methods modulate the quality of grain and legume proteins, investigate their application in high-quality food products, and understand the trends in the development of these proteins. The Special Issue will also be concerned with changes in the structure and flavor of grain and legume proteins during food processing, as well as the impact on their functional properties.
This Special Issue will focus on multidisciplinary collaborations to improve the bioavailability of grain and legume proteins, providing new ideas for more nutritious, healthy, and sustainable food production
Dr. Fengying Xie
Guest Editor
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
- grain proteins
- legume proteins
- protein modification
- bioactive peptides
- techno-functional properties
- functional foods
- structure
- flavor
- nutritional benefits
- bioavailability
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