Enzyme Technology: Applications in Food Nutrition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: closed (10 May 2026) | Viewed by 3565
Editor
Interests: food enzyme engineering; food biotechnology; food microbiology; food nutrition; oligopeptides
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Enzyme technology, as a core component of modern biotechnology, has been increasingly applied in the field of food nutrition in recent years. Enzymes, with their efficient and specific catalytic properties, are used to optimize food processing, enhance nutritional value, and develop functional foods, for example, improving the digestion and absorption rate of proteins through enzymatic hydrolysis technology, or using transglutaminase to enhance food texture. The application of lactase has solved the nutritional intake problem of lactose-intolerant populations. In addition, enzyme technology can also be used to develop low-sugar, low-fat and other healthy foods, responding to the modern consumer’s demand for nature, nutrition and sustainability. With the development of enzyme engineering and immobilization technology, the innovative application potential of enzymes in the field of food nutrition will be further realized, providing key technical support for the research and development of healthy foods.
Prof. Dr. Ke Xiong
Guest Editor
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-anonymized 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
- enzyme catalysis
- optimization of food processing
- nutritional reinforcement
- functional foods
- enzymatic hydrolysis
- enzymatic hydrolysis of proteins
- enzyme engineering
- biotransformation
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.
Further information on MDPI's Special Issue policies can be found here.
