Value Addition in Grains and Grain-Based Foods: From Innovative Processing to Enhanced Functionality and Nutrition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 15 September 2026 | Viewed by 536
Special Issue Editors
Interests: structure and property changes of bioactive components during grain processing
Special Issues, Collections and Topics in MDPI journals
Interests: the processing and high-value utilization of nutritional and health-focused coarse grains
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Grains and grain-based foods constitute a fundamental component of the global diet, providing essential macronutrients, micronutrients, and bioactive compounds. In recent years, increasing attention has been paid to value addition strategies aimed at improving the nutritional quality, functionality, and health-promoting potential of grain-derived products, while maintaining desirable sensory attributes and processing feasibility. Advances in innovative processing technologies, such as thermal and non-thermal treatments, fermentation, enzymatic modification, extrusion, and high-pressure processing, have opened new opportunities to tailor grain structures and interactions at the molecular and supramolecular levels.
This Special Issue focuses on recent progress in the value addition of grains and grain-based foods, spanning innovative processing methods, structure–function relationships, and nutritional and functional enhancement. Topics of interest include, but are not limited to, the modification of starch, protein, dietary fiber, and phytochemicals; interactions among grain components; the development of functional and fortified grain products; improvements in digestibility, bioavailability, and metabolic responses; and the application of emerging analytical and modeling approaches for elucidating underlying mechanisms. By integrating processing science, food chemistry, nutrition, and functionality, this Special Issue will provide comprehensive insights and promote the development of next-generation grain-based foods that meet both health and sustainability demands.
Dr. Ruge Cao
Dr. Lili Wang
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-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
- grains
- value addition
- innovative processing
- nutritional quality
- functional properties
- bioactive components
- digestibility and bioavailability
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