Immobilized Enzymes in the Food Industry: Structure, Characteristics and Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 30 August 2025 | Viewed by 2096
Special Issue Editor
Special Issue Information
Dear Colleagues,
Enzymes are biological catalysts that play an immense role in the food industry. Enzyme immobilization is a technique that has revolutionized the use of enzymes by addressing some of the major limitations of free enzymes. By immobilizing enzymes onto solid supports, their productivity, stability and reusability are significantly improved, while the costs of their use are reduced. Furthermore, nanozymes have been developed and are attracting growing attention in food analysis and detection. These solid enzyme-like species have displayed a superior stability, easier preparation and lower cost than natural enzymes. This Special Issue aims to provide the latest advances in this field, providing a broader perspective on recent progress. We welcome submissions of papers related to enzymes, immobilized enzymes or nanozymes in the following areas：
- Food processing (cereal, dairy, meat, fruit and vegetables, wine, tea, etc.);
- Natural products;
- Food preservation;
- Quality and safety detection;
- Biomass-related processes;
- New materials or strategies for enzyme immobilization or nanozyme construction;
- Food waste treatment.
Prof. Dr. Mengfan Wang
Guest Editor
Manuscript Submission Information
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Keywords
- glycosidase
- lipase
- protease
- laccase
- adsorption
- cross-linking
- encapsulation
- assembly
- nanozyme
- porous materials
- nanomaterials
- activity
- stability
- reusability
- contaminate
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