Functional Lipids and Proteins—Chemistry, Nutrition and Health Promotion
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 27 February 2026 | Viewed by 178
Special Issue Editors
Interests: lipid enzymatic preparation; bio-refining of lipids; lipid structure–activity relationship; enzymatic synthesis of structured lipids
Special Issues, Collections and Topics in MDPI journals
Interests: bioreactor design and application; oil degumming and deacidification; proteolysis; bioactive peptides
Special Issue Information
Dear Colleagues,
Lipids and proteins are essential biomolecules supporting cellular architecture, enabling vital metabolic processes, driving physiological responses, and underpinning virtually all biological phenomena. With the development of the Big Food Concept, obtaining lipids and proteins from plants, animals, microorganisms, agricultural by-products, and wastes has become an important research topic. However, research on chemical structures, nutritional characteristics, and safety evaluations of new lipids and proteins remains limited. In addition, the processing and creation of lipid- and protein-based food ingredients or final products are also highly expected. This Special Issue will showcase advanced research on the exploration of new food resources, analysis of physicochemical characteristics, evaluation of nutritional safety, verification of health benefits, and efficient synthesis, molecular modification, and high-value application of lipids/proteins in food area.
Prof. Dr. Mingming Zheng
Dr. Yi Zhang
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 250 words) can be sent to the Editorial Office for assessment.
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
- new food resources
- lipid science
- protein utilization
- physicochemical properties
- nutritional safety evaluation
- value-added utilization
- functional lipids
- bioactive peptides
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