Special Issue "Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins"
Deadline for manuscript submissions: 30 October 2023 | Viewed by 11805
Interests: food physics; food biomacromecules; soft materials; colloidal systems; processing–structure–function interrelations; circular food systems; rheology
Interests: food biopolymers; microstructure; rheology; colloidal systems; dairy technology; functionality; soft materials
Proteins play an outstanding role in foods: they are import macronutrients, but also relevant to confer foods with their textural properties, as they are involved in structure formation processes at multiple length scales. Proteins from both plant and animal origins can form supramolecular structures with each other or other food compounds, naturally or processing-induced, which affects their functional properties to a large extent. It is therefore important to understand the structural changes that occur in food proteins on a supramolecular level when they aggregate and interact with fibers, lipids or other macro- and micronutrients during food processing, and how this affects their techno-functional properties (e.g., gelation, emulsification) and nutritional quality (e.g., digestibility, bioavailability). This Special Issue aims to gather research papers and review articles describing the interrelations between various processing technologies and structure, function, and nutritional quality of different animal- and plant-based food proteins. Submissions dealing with protein blends and multi-component systems are particularly welcome.
Dr. Norbert Raak
Dr. Ruifen Li
Dr. Laura Roman
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.
- food proteins
- food processing
- structure–function interrelations
- protein digestibility
- biopolymers interactions