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Recent Advances in Food Protein and Alternative Protein: Properties, Benefits,...
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Recent Advances in Food Protein and Alternative Protein: Properties, Benefits, and Applications

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (25 January 2026) | Viewed by 5264

Special Issue Editor

Prof. Dr. Yulong Bao

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Interests: protein modification; protein functionality; muscle foods; freezing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Physicochemical modifications of food proteins can occur during the whole processing chain, from primary production to intestinal digestion. Recently, accumulated evidence suggests that protein modification in food systems could have a significant impact on food quality and human health. Protein modification can be initiated by different mechanisms, which may induce different changes in the physicochemical properties of proteins and, hence, the different outcomes in functionality. Most food is a complex matrix. Due to the complex interactions between proteins and this food matrix, the relationship between protein modification and protein functionality can be quite different compared to those derived from model systems. In recent years, alternative protein sources, such as plant-based protein, insect protein, microbial protein, etc., have gained increased popularity in human foods. These novel protein sources require further research to understand the chemistry of protein modification and its consequences on protein functionality and food quality. Original research and review articles regarding the abovementioned aspects are welcome.

Prof. Dr. Yulong Bao
Guest Editor

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 250 words) can be sent to the Editorial Office for assessment.

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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

  • protein modification
  • protein functionality
  • food quality
  • alternative food proteins

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Published Papers (5 papers)

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Research

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16 pages, 527 KB  
Article
Effect of Food Proteins on Wheat Starch Pasting and Thermal Properties
by Andrés Gustavo Teobaldi, Esteban Josué Carrillo Parra, Gabriela Noel Barrera and Pablo Daniel Ribotta
Foods 2025, 14(22), 3865; https://doi.org/10.3390/foods14223865 - 12 Nov 2025
Cited by 2 | Viewed by 1224
Abstract
The objective of this study was to analyze the effect of different food proteins (wheat gluten, soy protein, whey protein, and ovalbumin), applied in different proportions, on the pasting and thermal properties of wheat starch using a Rapid Visco Analyzer (RVA) and Differential [...] Read more.
The objective of this study was to analyze the effect of different food proteins (wheat gluten, soy protein, whey protein, and ovalbumin), applied in different proportions, on the pasting and thermal properties of wheat starch using a Rapid Visco Analyzer (RVA) and Differential Scanning Calorimetry (DSC), enriching the RVA analysis with mathematical models for a deeper mechanistic understanding of the pasting behavior. Gluten and whey proteins significantly increased peak viscosity (up to +105% and +22%, respectively), while soy protein and ovalbumin decreased it (up to −16%). Conversely, the addition of all four proteins resulted in an increase in the starch pasting profile during the cooling period of the starch pastes (up to +95%). Additionally, the presence of all four proteins accelerated the starch paste formation process (0.2–0.9 min). Mathematical models showed that the addition of proteins accelerated both the viscosity decline phase (breakdown) immediately following the peak and the subsequent viscosity increase phase (setback), leading to the final viscosity. All proteins increased the gelatinization onset temperature, indicating restricted water availability for starch. Consequently, a decrease in gelatinization enthalpy was observed, most notably with ovalbumin (−28%) and whey protein (−24%). Conversely, the retrogradation characteristics showed no consistent pattern. These results offer valuable insights into managing the thermal stability of starch within diverse food applications (e.g., flour-based products) utilizing different protein sources. Full article
(This article belongs to the Special Issue Recent Advances in Food Protein and Alternative Protein: Properties, Benefits, and Applications)
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16 pages, 2634 KB  
Article
Cold Plasma-Treated Chickpea Protein Isolate: Effects on Rheological Behavior and Quality Characteristics of Allergen-Free Rice Muffins
by Jiayu Sun, Jian Wang, Zimo Wen, Ye Liu, Daodong Pan and Lihui Du
Foods 2025, 14(21), 3635; https://doi.org/10.3390/foods14213635 - 24 Oct 2025
Cited by 1 | Viewed by 1044
Abstract
Allergen-free (AF) baked goods usually show inferior texture and mouth-feel due to lack of functional proteins. This study evaluated the quality characteristics of AF muffins incorporated with three different sources of chickpea protein isolate (CPI), including commercial CPI, laboratory CPI, and cold plasma-modified [...] Read more.
Allergen-free (AF) baked goods usually show inferior texture and mouth-feel due to lack of functional proteins. This study evaluated the quality characteristics of AF muffins incorporated with three different sources of chickpea protein isolate (CPI), including commercial CPI, laboratory CPI, and cold plasma-modified laboratory CPI at varying addition levels (5%, 10%, and 15%). Results indicate that commercially available CPI exhibits high viscoelasticity in whole wheat muffin batter due to mixed protein types and severe denaturation, but the finished muffins are excessively hard with insufficient elasticity. Adding 15% laboratory CPI treated with cold plasma significantly enhanced the viscoelasticity of the muffin batter. The final product achieved a volume of 99.43 cm3, representing a 20.1% increase compared to the protein-free control group. This resulted in a superior product with enhanced elasticity, moderate hardness, and improved color. This study confirms that cold plasma modification technology effectively unlocks the structural and functional potential of chickpea protein in AF baking systems, offering an innovative solution for developing high-quality, high-protein AF foods. Future research will focus on the industrial scalability of this technology, product sensory characteristics, and shelf-life evaluation. Full article
(This article belongs to the Special Issue Recent Advances in Food Protein and Alternative Protein: Properties, Benefits, and Applications)
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20 pages, 8835 KB  
Article
Ergosterol Modulates Physicochemical Properties and Conformational Changes in High-Moisture Soy-Wheat Protein Extrudates
by Yang Gao, Song Yan, Kaixin Chen, Qing Chen, Bo Li and Jialei Li
Foods 2025, 14(21), 3627; https://doi.org/10.3390/foods14213627 - 24 Oct 2025
Viewed by 764
Abstract
This work explores the impact of ergosterol (ERG) addition (0%, 0.5%, 1.0%, 1.5%, and 2.0%) on the physicochemical properties, conformational changes, and digestive characteristics of soy protein isolate (SPI) and wheat gluten (WG) processed by high-moisture extrusion. The results demonstrated that the incorporation [...] Read more.
This work explores the impact of ergosterol (ERG) addition (0%, 0.5%, 1.0%, 1.5%, and 2.0%) on the physicochemical properties, conformational changes, and digestive characteristics of soy protein isolate (SPI) and wheat gluten (WG) processed by high-moisture extrusion. The results demonstrated that the incorporation of ERG significantly reduced the apparent viscosity and dynamic moduli of the feedstock system, enhancing melt fluidity and consequently reducing extrusion torque, die pressure, and specific mechanical energy. An appropriate amount of ERG (1.0%) effectively facilitated the development of a distinct fibrous morphology, increased the fibrous degree, lightened the color, and softened the texture. However, excessive addition weakened the fibrous structure due to excessively high fluidity. ERG influenced protein aggregation behavior through hydrophobic interactions, reduced thermal stability, and induced a transition in secondary structure from β-turns to α-helices. The in vitro digestibility initially decreased and then increased, with the lowest value observed at 1.0% ERG. This study indicates that ERG can elevate the performance and value of extruded products by modulating protein structure and rheological behavior, providing a theoretical basis for its application in plant-based meat analogue products. Full article
(This article belongs to the Special Issue Recent Advances in Food Protein and Alternative Protein: Properties, Benefits, and Applications)
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Review

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23 pages, 1184 KB  
Review
Modification of Muscle Proteins Induced by Novel Non-Thermal Processing: Theory, Characterization, and Consequences
by Yulong Bao, Hao Gou, Wanjun Xu, Longteng Zhang, Yuemei Zhang, Hui Hong and Yi-Ming Zhao
Foods 2026, 15(5), 963; https://doi.org/10.3390/foods15050963 - 9 Mar 2026
Viewed by 698
Abstract
Muscle-protein modification plays a critical role in determining the quality, functional properties, and nutritional value of meat and aquatic products. Over recent decades, non-thermal processing technologies including irradiation, cold plasma, high-pressure processing, ultrasound, and electromagnetic fields have been widely explored in muscle foods. [...] Read more.
Muscle-protein modification plays a critical role in determining the quality, functional properties, and nutritional value of meat and aquatic products. Over recent decades, non-thermal processing technologies including irradiation, cold plasma, high-pressure processing, ultrasound, and electromagnetic fields have been widely explored in muscle foods. This review aims to critically examine modifications of food proteins subjected to non-thermal processing, with a focus on literature within the last five years. The review first introduces the type and theory of physicochemical modifications of food proteins, which includes protein oxidation, changes in net charge, cross-linking and aggregation. Subsequently, characterization methods applicable to food proteins are briefly discussed. Finally, the effects of non-thermal processing on muscle proteins are thoroughly discussed. This review will elucidate the intricate mechanisms of protein modification in muscle-based products, providing a theoretical framework to drive the advancement of innovative non-thermal processing technologies. Full article
(This article belongs to the Special Issue Recent Advances in Food Protein and Alternative Protein: Properties, Benefits, and Applications)
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35 pages, 7382 KB  
Review
Unveiling the Potential of Functional Components in Hull-Less Barley Grains: Health Benefits, Structural Composition, and Genetic Advancements
by Rizwan Ali Kumbhar, Sadaf Memon, Muzamil Hussain, Yajie Liu, Zongyun Feng and Hui Zhao
Foods 2026, 15(5), 861; https://doi.org/10.3390/foods15050861 - 4 Mar 2026
Cited by 1 | Viewed by 845
Abstract
Hull-less barley (HB) has gained attention for its various health supplements and use in beer brewing across China. The role of HB is somewhat limited, accounting for only 2% of the total production for human food; while approximately 6% is used in malt [...] Read more.
Hull-less barley (HB) has gained attention for its various health supplements and use in beer brewing across China. The role of HB is somewhat limited, accounting for only 2% of the total production for human food; while approximately 6% is used in malt production, HB contains multiple key ingredients and functional components beneficial for health. These include dietary fiber (DF), protein, starch, and barley malt. These components are instrumental in promoting health benefits, including cardiovascular protection, glycemic regulation, lowering blood cholesterol levels, reducing the risk of colorectal cancer, improving cellular signaling, producing short-chain fatty acids (SCFAs), and promoting the growth of beneficial gut microflora. The structural characteristics of HB, such as size and shape, which are important in influencing these traits, are briefly discussed. Additionally, genetics insights into these traits are vital for understanding the molecular mechanisms and gene expression in response to environmental factors. By leveraging genetic studies, we explore the biosynthesis pathways and quantitative trait loci (QTL) regions that influence these health-promoting traits. Given its versatility, HB has the potential to improve cardiovascular health, supporting nutritional food goals, and enhance malting quality. This review highlights HB’s nutritional profile and genetic potential, showing its promise in supporting both health goals and the malting industry. Full article
(This article belongs to the Special Issue Recent Advances in Food Protein and Alternative Protein: Properties, Benefits, and Applications)
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