Frontiers in the Application of Bioactive Milk Proteins and Alternative/Unconventional Sources of Proteins in Food

Dear Colleagues,

Advancements in food technology and human nutrition, especially in the face of changing consumer preferences, e.g., reinforcing health-promoting properties, antioxidative properties, and reducing calorific value, have become popular. Therefore, this Special Issue on the Frontiers in the Application of Bioactive Milk Proteins and Alternative/Unconventional Sources of Proteins in Food will expand our knowledge of the abovementioned topic and will be mainly focused on:

• Innovations in the production of all types of food products of animal or plant origin;
• Recent advances in food processing technology and development of new food products;
• Fortified and reformulated food products with health-promoting properties;
• Quality control (physicochemical, rheological, biochemical, enzymatic, safety microbiological, sensory and stability properties of food products), consumer preferences, and acceptance and market research;
• Validation of new technologies and the effects of various additives and processing variables in systems containing proteins;
• Interactions between proteins and polysaccharides;
• Functional properties of bioactive milk proteins;
• Alternative or unconventional sources of proteins.

Dr. Bartosz Sołowiej
Prof. Dr. Jelena Miocinovic
Guest Editors

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