Advances in Nutrition and Application of Protein and Starch Components in Cereals
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 15 September 2025 | Viewed by 389
Special Issue Editors
Interests: resistant starch; gut microbiome; food processing; food science; starch-based biopolymer
Special Issues, Collections and Topics in MDPI journals
Interests: starch structure; starch digestion; protein digestion; food nutrition; gut microbiota
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Cereals represent a staple food in many diets, providing essential nutrients such as starch, proteins, vitamins, and minerals. Advances in nutrition research have led to a better understanding of the nutritional benefits of cereals and their components. For instance, studies have shown that the digestibility of plant proteins in cereals such as wheat, maize, and rice is high, making them an excellent source of dietary protein. This special issue invites innovative research and comprehensive reviews to explore the following topics in grain research:
Protein Components：Nutritional Value: Proteins in cereals are an important source of amino acids (including essential amino acids), which are the building blocks of tissues and organs. The high digestibility of cereal proteins makes them readily available for the body to use.
Functional Properties: Proteins in cereals also have functional properties such as emulsifying, gelling, and foaming abilities, which are useful in food processing.
Allergenicity: Some individuals may have allergies to proteins in cereals, such as gluten in wheat, rye, and barley. Therefore, it is important to be aware of potential allergens when consuming cereal-based products.
Starch Components：Energy Source: Starch is the main carbohydrate in cereals and serves as an important source of energy for the body. It is digested and broken down into simple sugars such as glucose, which are absorbed and utilized by cells.
Functional Properties: Starch also has functional properties in food processing, such as thickening and stabilizing food products.
Resistant Starch: Some types of starch in cereals are resistant to digestion and pass through the small intestine unabsorbed. These starches are fermented by bacteria in the large intestine, producing short-chain fatty acids that have beneficial effects on gut health.
Genetic Engineering: Advances in genetic engineering have led to the development of cereal varieties with improved nutritional profiles.
Processing Technologies: Innovations in food processing technologies have improved the utilization of cereal components. Techniques such as fermentation, extrusion, and wet and dry fractionation can alter the functional properties of proteins and starches, making them more suitable for various food applications.
Personalized Nutrition: As research in nutrigenomics progresses, there is potential for personalized nutrition based on an individual's genetic profile. This could lead to tailored cereal-based products that are optimized toward specific nutritional needs and health benefits.
Dr. Fan Xie
Dr. Cheng Li
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
- starch
- protein
- dietary fiber
- gut microbiota
- food processing
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