Food Proteins: Processing, Interactions, Functionality and Bioavailability
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (15 April 2024) | Viewed by 16016
Special Issue Editors
Interests: dairy; meat; seafood; novel proteins; protein nutrition; protein digestion; bioavailability; personalized nutrition; food synergy
Interests: proteins; polysaccharides; meat; in vitro digestion; structure–digestion relationship
Special Issues, Collections and Topics in MDPI journals
Interests: relationships between the food structure; digestion and release of nutrients and bioactive compounds; encapsulation of active food ingredients; strategies to develop future food systems with better nutrition value
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Protein is an essential part of our diet. As the world population increases and pressure on the environment from farming grows, there is a need for more efficient and greener methods of production and processing; there is also a need for growth in the production of alternative proteins that can supplement or partially replace the existing protein supply.
This Special Issue will discuss progress in these areas, and the potential impact of novel processes and proteins on the nutritional and health properties of these proteins.
Dr. Mike Boland
Dr. Lovedeep Kaur
Dr. Alejandra Acevedo-Fani
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
- dairy
- meat
- seafood
- novel proteins
- protein nutrition
- protein digestion
- bioavailability
- allergenic and other reactions
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