Innovative Food Proteins and Polyphenols: Mechanisms, Functional Properties, and Sustainable Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: closed (29 April 2025) | Viewed by 1776
Special Issue Editors
Interests: meat products; frozen meat; thawed drip; myofibrillar proteins; protein denaturation; protein oxidation; gelation; cryoprotection; meat microbiology; freshness; shelf-life
Special Issues, Collections and Topics in MDPI journals
Interests: meat; meat processing; flavor; livestock by-product
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This issue focuses on the emerging role of proteins and polyphenols in enhancing food systems. Proteins contribute to food texture, nutrition, and stability, while polyphenols offer antioxidant, antimicrobial, and health-promoting properties. The interactions between these components significantly impact functionality, influencing bioavailability, microbial resistance, and overall food quality. This issue delves into the underlying mechanisms of these interactions and their implications for processing properties such as texture, stability, and preservation.
Highlighted topics include machine learning (ML) and artificial intelligence (AI) applications in food processing, novel packaging technologies, and smart materials that monitor protein-polyphenol interactions, providing cutting-edge tools for optimizing food quality and stability. A dedicated section addresses sustainable, eco-friendly processing, featuring green extraction methods for proteins and polyphenols, energy reduction in processing, and by-product waste valorization, which are essential steps toward a more sustainable food industry. This issue also emphasizes the value of cross-disciplinary collaborations in nanotechnology, bioengineering, and functional foods. Innovative delivery systems, such as nanoencapsulation for bioactive polyphenols and proteins, offer ways to enhance both nutritional impact and shelf life. By integrating insights from molecular, biochemical, and technological perspectives, this issue aims to deepen our understanding of the roles of proteins and polyphenols, driving the development of healthier, more functional, and sustainable food products.
Dr. Yuemei Zhang
Dr. Ying 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 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 protein
- food polyphenols
- ood functionality
- food processing properties
- fermentation
- antioxidant activity
- food preservation
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