Special Issue "Soybean Processing, By-Product Utilization and Health Benefits"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 10 April 2023 | Viewed by 114

Special Issue Editor

USDA ARS National Center for Agricultural Utilization Research, Peoria, IL, USA
Interests: functional food ingredients from ancient grains; pulses processing and utilization; oil emulsion, oxidation of frying oil, and development of trans fat alternatives; development of standards and prediction models for rapid measurements of soybean compositions using NIR

Special Issue Information

Dear Colleagues,

As one of the most cultivated major agricultural commodities, soybean has been subject to extensive scientific research and development both in terms of agronomy and processing. Recent advances in soybean processing and by-product utilization illustrate the increasingly important role of soybean in human diets as a part of the circular economy across the food chain and in industrial applications as a renewable feedstock for the replacement of many petroleum-based products in use. Health interests in soybean product consumption have increased over the years in many Western countries as processing technologies have helped overcome some of the consumption barriers of soybean products. Innovative research strategies that employ multidisciplinary approaches, such as linking gut microbiota in the human gut to changes in the structures and functions of oligosaccharides and dietary fibers from legumes, which regulate gas production and gut health, have generated very thought-provoking and tantalizing results. New processing technologies are urgently needed to further unlock the potential of soybean as a healthy food source and an important part of an integrated sustainable circular bioeconomy.

This Special Issue is therefore dedicated to pioneering contributions that address new soybean processing technologies and innovative approaches to the utilization of every part of soybean seeds, aimed at the development of new functional ingredients and products with superb sensory profiles as well as novel replacements for industrial feedstock and/or intermediate products.

Dr. Sean X Liu
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 2400 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.


  • novel soybean processing
  • new utilization of soybean by-products
  • healthy food ingredients
  • processing, nutritional, and sensory quality
  • relationship of structures and functions of soybean materials
  • innovative food composites of soybean and others

Published Papers

This special issue is now open for submission.
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