Functional Characteristics of Plant Protein: From Molecular Structure to Innovative Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 10 June 2026 | Viewed by 3578
Special Issue Editors
2. College of Food Science and Technology, Nanchang University, Nanchang 330031, China
3. Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
Interests: structured lipids; immobilized lipase; plant protein; functional foods; bioactive compounds; agricultural by-products; food preservation
Special Issues, Collections and Topics in MDPI journals
2. College of Food Science and Technology, Nanchang University, Nanchang 330031, China
3. Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
Interests: plant proteins; protein–phenolic interactions; protein hydrolysates; techno-functional properties; food processing
Special Issues, Collections and Topics in MDPI journals
Interests: plant proteins; protein–phenolic interactions; protein hydrolysates; techno-functional properties; food processing
Interests: emulion gels; plant proteins; polysaccharide; protein-polysaccharide interactions; food processing
Special Issue Information
Dear Colleagues,
In the context of the global shift towards sustainable development and healthy diets, plant proteins are experiencing unprecedented attention and growth opportunities due to their health, environmental, and ethical advantages. Their unique functional properties—such as solubility, emulsification, gelation, and foaming—are the key to their successful application in food, health products, and other industrial sectors. To deeply explore the latest scientific breakthroughs and cutting-edge advances in this field, we are pleased to announce a Special Issue on "Functional Characteristics of Plant Protein: From Molecular Structure to Innovative Applications" in [Foods]. We cordially invite colleagues worldwide to submit high-quality research papers or reviews.
- Background and Aim
This Special Issue aims to create an interdisciplinary platform to systematically elucidate the intrinsic relationship between the "Structure-Function-Application" of plant proteins. We welcome submissions investigating the mechanistic aspects of protein structure from the molecular, colloidal, to macroscopic scales, as well as applied research dedicated to modifying protein functionality through physical, chemical, or biotechnological means for their eventual translation into innovative products. This issue hopes to bring together a complete chain of achievements from fundamental to applied research, providing solid theoretical support and technical momentum for the scientific development and commercialization of the plant protein industry.
- Scope of Topics
This Special Issue covers all areas related to the functional properties of plant proteins, including but not limited to:
2.1. Mechanisms and Fundamental Research:
Analysis of molecular structure and structure-function relationships of plant proteins; mechanisms of protein-protein, protein-polysaccharide, and protein-polyphenol interactions; structural evolution and functional response of plant proteins during processing (e.g., heat, shear, pH change); construction and characterization of multi-scale structures (e.g., nanofibers, colloidal particles); Modification Technologies and Strategies: Physical modification (ultrasound, heat treatment, high-pressure homogenization, etc.); chemical modification (acylation, phosphorylation, glycosylation, etc.); enzymatic modification (cross-linking, hydrolysis, etc.); combined modifications and other emerging modification technologies
2.2. Functional Properties and Application Development:
Systematic evaluation of emulsification, gelation, foaming, solubility, water/oil holding capacity, etc.; innovative applications in plant-based meat alternatives, dairy alternatives, beverages, baked goods, etc.; application of plant proteins as carriers for active ingredients (e.g., encapsulating probiotics, vitamins); texture regulation and flavor masking strategies
2.3. Nutrition and Health:
The relationship between functional properties and digestibility, bioavailability, allergenicity of plant proteins, and strategies for their reduction; the potential of functional properties in Foods for Special Medical Purposes (FSMP) or precision nutrition.
Prof. Dr. Zheling Zeng
Dr. Xianghui Yan
Guest Editors
Dr. Dongze Li
Dr. Xiujie Zhao
Guest Editor Assistants
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
- plant protein
- functional properties
- structure-function relationship
- protein modification
- food colloids
- emulsification
- gelation
- plant-based foods
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