Recent Research on Function and Structure of Plant-Based Food Protein
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 17 December 2025 | Viewed by 20
Special Issue Editors
Interests: plant protein; polysaccharide; colloidal particle; pickering emulsion; enzymes; biphasic catalysis; milk alternatives; delivery system
Special Issues, Collections and Topics in MDPI journals
Interests: emulsions; plant-based food; delivery system; nanoparticle; intelligent biopolymer food packaging; functional food; digestive properties; protein corona
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Plant-based food proteins have garnered significant research interest due to their sustainability, nutritional value, and diverse functional attributes. This Special Issue highlights recent advancements in understanding protein structure–function relationships. Covered topics include structural modifications to enhance a broad range of functional properties such as emulsification, gelation, foaming, and solubility, and the identification of emerging plant protein sources. Additionally, articles discuss protein–protein/protein–polysaccharide/protein–small molecule functional active substance interactions, assembly behavior impacting food texture and stability, and novel applications in plant-based dairy and meat alternatives. This collection aims to offer valuable insights into improving the overall functionality and application potential of plant-based proteins in the evolving food industry.
Dr. Bo Jiao
Prof. Dr. Lei Dai
Dr. Peng Wang
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
- plant-based
- food proteins
- protein structure-function·relationships
- structural modifications
- functional properties
- identification of emerging plant protein sources
- small molecule functional active substance interactions
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