Food-Derived Peptides Utilization: Fractionation, Structural Characterization, and Bio-Active Properties with Innovative or Novel Technologies
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 25 January 2026 | Viewed by 27
Special Issue Editors
Interests: application of vacuum microwave technology; bioactive peptides; fruit and vegetable processing
2. Department of Food Nutrition and Health Biotechnology, Asia University, 500 Lioufeng Road, Taichung 413305, Taiwan
Interests: food processing; food chemistry; health food development; baking; bioactive peptides; bioinformatics; food safety
Special Issue Information
Dear Colleagues,
It is my pleasure to share that I am serving as the Guest Editor for a Special Issue of the MDPI journal Foods, entitled “Food-Derived Peptides Utilization: Fractionation, Structural Characterization, and Bio-Active Properties with Innovative or Novel Technologies”.
Food-derived peptides are vital components of our daily diet that are found abundantly in meat, fish, eggs, dairy products, legumes, and other plant-based sources. With ongoing advancements in food science and technology, increasing attention has been paid to the functional properties of peptides—particularly their roles in generating bioactive peptides. These peptides, produced through protein hydrolysis, are recognized for offering a range of health benefits, including antioxidant, antimicrobial, antihypertensive, anticancer, antidiabetic and immunomodulatory effects, etc.
This Special Issue aims to explore the broad potential of food proteins and peptides, emphasizing their fractionation, structural characterization, and bioactive properties, using innovative or novel approaches to produce the bioactive peptides.
I warmly invite you to contribute your valuable research findings to this Special Issue. If your work aligns with any aspect of food peptides work, we would be honored to consider your manuscript for publication.
Prof. Dr. Yu-Wei Chang
Prof. Dr. Kuo-Chiang Hsu
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
- food-derived peptides
- bioactive peptides
- innovative or novel technologies
- protein hydrolysates
- proteomics
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