Advances in Functional Egg and Egg Products Processing: Protein Modification for Enhanced Nutrition and Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 30 April 2026 | Viewed by 1
Special Issue Editors
Interests: protein chemistry; novel protein resources; high-value utilization; deep processing of agricultural products; selenium-enriched products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, there has been growing interest in the functional properties of egg proteins and their nutritional value. Egg proteins, with their unique structure, offer bioactive properties such as enzymatic activities, hydration, emulsion stability, and biological functions, making them ideal for nutritional enhancement and functional food development. Advances in processing technologies, like enzymatic modification, have improved the bioavailability and functionality of egg proteins, expanding their applications in the food industry.
Despite significant progress, there remains a gap in fully understanding the characterization, modification, and biological functions of egg proteins. This Special Issue explores the latest developments in egg protein processing, highlighting innovative techniques, applications, and the enhanced nutritional benefits achieved through protein modification.
Therefore, we sincerely invite authors to submit original research and review articles that explore the nutrition, functional applications, and innovative processing technologies of egg proteins. We believe this issue will provide valuable insights and inspire new research for the use of egg-derived proteins in functional foods with broader health benefits.
Dr. Tao Hou
Dr. Mengge Zhao
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
- functional foods
- nutrition
- egg-derived proteins
- food science and technology
- protein bioavailability
- protein modification
- peptides
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