The Latest Research on Bioactive Proteins and Peptides in Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 31 July 2026 | Viewed by 4
Special Issue Editor
Interests: bioactive peptides; absorption; anti-diabetes; anti-obesity; protein processing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bioactive proteins and peptides from foods are increasingly recognized for their health-promoting effects in humans beyond their basic nutritional role. The growing demand for functional and healthy foods is reflected by research on bioactive proteins and peptides. This Special Issue, entitled “The Latest Research on Bioactive Proteins and Peptides in Food”, explores the cutting-edge developments and interdisciplinary insights shaping the future of food-derived bioactive proteins and peptides. This Special Issue will compile research on preparation and identification of novel bioactive proteins and peptides from unconventional, sustainable, or underutilized food sources, using innovative technologies to discover the new functions and multifunctional properties of bioactive proteins and peptides, as well as their underlying in vitro and in vivo mechanisms. In doing so, we aim to understand the stability, absorption, and metabolism properties of bioactive proteins and peptides in the intestine; discover strategies to enhance stability, bioactivity, and bioavailability during food processing and after intake; and apply bioactive proteins and peptides to health products and sustainability studies. We invite readers to explore these contributions on the future of food-derived bioactive proteins and peptides, improvement in global health, and sustainable food solutions.
Dr. Long Ding
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.
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
- bioactive peptide
- food processing
- health-promoting effect
- digestion and absorption
- bioavailability
- functional food
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