Nutritional Food Components: Their Natural Sources, Functions and Various Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 26 September 2025 | Viewed by 559
Special Issue Editors
Interests: bioactive peptides; protein; bioinformatics; bioavailability; microcapsules; gut microbiota; probiotics
Interests: hydrogel; polysaccharide; delivery system; polyphenols; Maillard reaction; probiotics; prebiotics; immune metabolism; gut microbiota
Special Issues, Collections and Topics in MDPI journals
Interests: preparation, digestion and absorption; functional evaluation of food-derived bioactive peptides; functional protein product development
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue explores the nutritional and functional aspects of food components, such as proteins/peptides, polyphenols, microbial strains, polysaccharides, and fats. We welcome submissions on the following topics:
New Sources: The discovery of novel food components with unique nutritional or health benefits from plant, animal, or microbial sources.
Advanced Technologies: The application of artificial intelligence (AI) and physical processing techniques to enhance the extraction, modification, and utilization of bioactive substances.
Mechanisms: Studies on the absorption, metabolism, and biological effects of food components at molecular, cellular, and physiological levels.
Biotechnology and Gut Health: Research on bioactive substances' probiotic efficacy and immunometabolic regulation of the gut microbiota.
We welcome high-quality submissions that will advance knowledge in this field and unlock the potential of nutritional food components for a healthier future.
Dr. Maoling Tu
Dr. Lianliang Liu
Dr. Shuzhen Cheng
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
- proteins
- probiotics
- polyphenols
- artificial intelligence (AI)
- physical processing techniques
- bioactive
- gut microbiota
- peptides
- polysaccharides
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