Extraction, Structural Characterization, Functional Properties and Applications of Food-Derived Proteins
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 31 December 2026 | Viewed by 578
Editors
Interests: food protein/peptide-based colloids; protein modification; rheology; emuslion gel; interfacial absorption; protein oxidation
Interests: food protein; emulsion and colloidals; taste release and perception; protein–ligand interactions; digestion
Interests: food protein; polysaccharide; emulsion; gel; food texture; functional foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food-derived proteins are fundamental components in human nutrition and play an increasingly critical role in the development of sustainable, healthy, and functional food products. Advances in extraction technologies, coupled with sophisticated structural analysis and functional insights, have enabled the tailored use of proteins from diverse sources—including plants, animals, algae, and microbial systems—for a wide spectrum of food applications. This Special Issue highlights advances across the protein value chain—from green extraction methods such as ultrasound-, microwave-, and pulsed electric field-assisted techniques, to multi-scale structural analysis using spectroscopic (e.g., FT-IR, CD, NMR), chromatographic, microscopic (cryo-EM, AFM), and scattering techniques (SAXS, SANS). It also explores key functional properties like emulsifying, foaming, gelling, and bioactive capacities, along with applications in plant-based alternatives, edible films, coatings, and encapsulation systems. Studies on protein digestibility, allergenicity, and sustainability—including upcycling of agri-food side streams—are encouraged. We welcome original research and reviews that bridge food chemistry, process engineering, and nutrition, fostering innovation for future food systems. Submissions should offer novel perspectives on protein science and its practical implications.
Dr. Qingling Wang
Dr. Yanyun Cao
Dr. Mangang Wu
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 250 words) can be sent to the Editorial Office for assessment.
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-anonymized 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
- food-derived proteins
- protein extraction
- structural characterization
- functional properties
- gelation
- emulsification
- interface behavior
- digestibility and bioavailability
- sustainable nutrition
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