Food Proteins and Peptides: Bioactivity, Applications and Health Benefits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 28 November 2025 | Viewed by 1337
Special Issue Editors
Interests: functional foods; protein hydrolysate; antioxidant; immunomodulation; natural extracts; biopeptides; lupine; hemp
Special Issues, Collections and Topics in MDPI journals
Interests: hydrolysates; peptides; lupine; oxidant stress; functional foods; nutraceuticals; atherosclerosis; MAFLD
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are pleased to announce a Special Issue in Foods focused on “Food Proteins and Peptides: Bioactivity, Applications and Health Benefits”. This issue explores the recent advancements in food proteins and bioactive peptides, aiming to uncover their diverse functional and health-promoting properties, and offers insights into their applications across food science, nutrition, and health sectors. With an ever-growing global demand for sustainable and nutrient-rich food sources, proteins and bioactive peptides derived from both animal and plant origins present significant promise in supporting human health and addressing environmental needs.
Additionally, the environmental sustainability of food proteins is a key focus, as the global food industry seeks to transition to more sustainable and less resource-intensive sources. Research on plant proteins and alternative sources explores their potential to meet protein requirements while reducing environmental impact.
This Special Issue welcomes a range of submissions, including original research articles, reviews, and short communications that delve into the bioactivity, structure-function relationships, and potential uses of food-derived proteins and peptides. By promoting cutting-edge research in this area, we aim to contribute to the body of knowledge supporting the development of healthier, more sustainable, and functional food products for global consumers.
We look forward to your contributions and to advancing the field of food proteins and peptides together.
Dr. Ivan Cruz-Chamorro
Dr. Guillermo Santos-Sánchez
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 proteins
- bioactive peptides
- hydrolysates
- functional foods
- nutraceuticals
- nutrition
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