Food Proteins: Structural, Physicochemical, Functional and Nutritional Properties

Dear Colleagues,

Food proteins are essential macronutrients for human health, and thus, make significant contributions to the unique functions of different foods. The nutritional and functional properties of food protein ingredients depend on their source, extraction, modification during food manufacture and interactions with other food components. Physical, chemical and biological treatments for the modification of proteins are considered as being among the major emerging and promising technologies for improving the functional and nutritional properties of food products. However, protein modification is a complex task, which produces extensive effects on the digestibility, nutritional compositions and conformational structures of proteins. Recent advances that refer to the specific changes occurring within proteins are currently under study. Therefore, we are highly interested in and encourage manuscripts related to the efficient and innovative modification methods on protein structures and physicochemical properties, the exploitation of proteins with functional and nutritional properties, the structural–functional relationship, as well as the exploration of protein resources.

Dr. Zhaojun Zheng
Dr. Luping Gu
Guest Editors

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