Food Protein: Structure, Digestion, and Functional Properties

Dear Colleagues,

With the development of food processing technology, protein has gradually become an important ingredient in the manufacture of functional foods. Functional properties in food protein are affected by physical and chemical properties during processing, storage, preparation, and consumption. The denaturation or aggregation of proteins under environmental conditions greatly affects their applications in the food industry. Therefore, one of the major emerging technologies is modification of protein structure to obtain tunable functional properties with greater structural stability. In recent years, many fundamental and applied research advances have been achieved to explore innovative applications in food proteins, including synthesis of protein fibers, preparation of protein-based emulsions, discovery of self-assembly behaviors and interfacial properties, new understanding on protein digestion and biological fate, as well as the production of artificial meat from plant proteins.

This Special Issue aims to collect recent fundamental and applied research advances related to the abovementioned topics, thus, contributing to the development of food protein theory and new technology.

Prof. Dr. Gang Liu
Prof. Dr. Yue Zhang
Dr. Weiping Jin
Guest Editors

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