Special Issue "Modifications and Interactions of Milk Proteins in Different Processes and Products"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: 25 July 2023 | Viewed by 86

Special Issue Editors

Dr. Maneesha S. Mohan
E-Mail Website
Guest Editor
Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA
Interests: product structure and rheology; high pressure processing; nanobubble technology; supercritical fluid processing; functional products and ingredients; dairy processing and value addition; delivery systems and release kinetics
Dr. Bongkosh Vardhanabhuti
E-Mail Website
Guest Editor
Food Science Program, College of Agriculture, Food and Natural Resources, University of Missouri, Columbia, MO 65211, USA
Interests: physical chemistry of dairy foods; dairy ingredients; milk protein; functional properties; delivery; digestion properties; milk protein-polysaccharide interactions

Special Issue Information

Dear Colleagues,

The dairy industry has been capitalizing on diversified milk protein ingredients in the past couple of decades, enabling them to create economy and profit even from byproducts. Milk proteins are a main component in many dairy products and are used as an ingredient in other foods, supplements, and pharmaceutical products. Apart from their high nutritional quality, milk proteins also have functional properties including foaming, emulsification, binding, gelling, and delivery properties. Several processes involving thermal treatment, non-thermal technologies, mechanical forces, chemical reactions, enzymatic reactions, fermentation, and separation technology may affect the protein quality and physicochemical and rheological properties. The modifications and interactions of milk proteins with other ingredients and components in products and different processes lead to changes in the structural, nutritional, chemical, biological, and technological properties of milk proteins, which affect their end applications and utilization. Some of the intermolecular and intramolecular interactions that can affect these properties of milk proteins include adsorption, conjugation, complexation, and encapsulation. There are several applications of milk proteins in products and processes that on the one hand utilize modifications in milk proteins and on the other find the modification-induced changes unacceptable. Hence, it is important to identify, characterize, and quantify, at micro- and macromolecular levels, the effect of modifications of milk proteins induced by different forces, interactions, and reactions, in their resultant products and applications.

Overall, the main goal of this Special Issue is to present the latest research on:

  • Understanding milk protein modification and interactions that occur during different processes and in the presence of different ingredients and components;
  • Approaches and achievements in modification and interactions of milk proteins to other biomolecules;
  • Changes in the nutritional quality, physicochemical properties, digestion and bioavailability, techno-functionality, delivery properties, texture and rheology, as well as sensory properties of milk proteins;
  • Processes and products that affect the different beneficial properties of milk proteins.

Dr. Maneesha S. Mohan
Dr. Bongkosh Vardhanabhuti
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 2400 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.


  • dairy
  • milk proteins
  • processing
  • techno-functionality
  • bioavailability
  • rheology
  • sensory
  • ingredient interaction (or biopolymer interaction)
  • digestion properties

Published Papers

This special issue is now open for submission.
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