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: 10 May 2026 | Viewed by 15
Special Issue 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
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Keywords
- enzyme catalysis
- optimization of food processing
- nutritional reinforcement
- functional foods
- enzymatic hydrolysis
- enzymatic hydrolysis of proteins
- enzyme engineering
- biotransformation
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