Food Protein Resources: Development and Utilization and Their Structural and Physico-Chemical Properties and In Vitro Digestion
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (31 July 2024) | Viewed by 4941
Special Issue Editors
Interests: protein gel; emulsion gel; protein; emulsion; antioxidant; ultrasound; digestion; biomacromolecules; composite gel
Interests: food protein hydrogels; edible films; food emulsions; protein oxidation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
As the world’s protein requirement grows and carbon emission pressure on farming increases, there is a demand for the development and utilization of alternative proteins from different resources that can complement or partially replace the existing proteins.
Therefore, this Special Issue focused on using food thermal and non-thermal physical processing technologies to modify structural and physicochemical properties and improve the functionalities and digestion behaviors, the relation between structural and physicochemical properties, protein functionalities, and digestion behaviors.
Potential topics include, but are not limited to, the following:
- Structural, physicochemical, functional, and digestive properties of food proteins from different resources, such as edible insect protein, fungal protein, RuBisco, and plant protein;
- Effect of thermal food physical processing technologies, such as microwave, infrared, radio frequency, and ohmic, on the structural and physicochemical properties and functionalities and digestion of food proteins;
- Effect of thermal food physical processing technologies, such as ultrasonics, pulsed electric/magnetic field, plasma, laser, ultraviolet, ultra-high pressure, and pulsed light, on the structural and physicochemical properties and functionalities and digestion of food proteins;
- Effect of structural and physicochemical properties on protein functionalities and digestion;
- Protein digestion under in vitro infant, adult (male and female), and elderly conditions and different in vitro models (static, semi-dynamic, and dynamic);
- Effect of food matrix (solution, emulsion, and gel) on protein digestion.
Dr. Yu Cheng
Dr. Yaosong Wang
Guest Editors
Dr. Qingling Wang
Guest Editor Assistant
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
- physical processing
- functionality
- physicochemical properties
- protein digestion
- fungal protein
- RuBisco
- protein modification
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