Exploring the Role of Protein in Dairy Products: Nutrition, Functionality and Innovation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 20 August 2026 | Viewed by 562
Special Issue Editors
Interests: food matrices; powder technology; dairy protein; casein micelle; protein functionality; nutrient delivery
Special Issues, Collections and Topics in MDPI journals
Interests: dairy ingredients; protein–polysaccharide interactions; biopolymer functionality; food colloids and emulsions; nutrient delivery; food soft matter
Interests: process engineering; powder technology; food processing and engineering; particle characterization; powder characterization; spray drying; encapsulation; microencapsulation; agglomeration
Special Issue Information
Dear Colleagues,
Dairy products remain a cornerstone of human nutrition, prized for their rich array of essential nutrients, with protein being a central component. Proteins such as casein and whey are not only fundamental to the nutritional prestige of dairy but are also the primary architects of its sensory and functional properties—from the gelation in yogurt and the stretch in cheese to the stability of a protein shake.
The contemporary dairy sector faces a dual challenge of meeting the growing demand for nutritious and delicious products while advancing towards greater environmental and economic sustainability. The key to addressing this challenge lies in a sophisticated understanding of dairy proteins. This Special Issue is dedicated to showcasing research that illuminates the multifaceted role of proteins, driving innovation from raw material processing to the development of next-generation dairy foods. Thus, the Special Issue aims to provide a platform for high-quality research and review articles that analyze the critical aspects of dairy proteins. The scope encompasses the entire journey from “farm to fork,” with a specific focus on the interplay between protein composition, technological functionality, nutritional outcomes, and product engineering. A particular focus will be placed on elucidating how processing conditions, protein structure, and protein–matrix interactions govern techno-functional properties, including gelation, emulsification, and interfacial performance. Studies on alternative or hybrid dairy proteins are also of significant interest.
Dr. Shaozong Wu
Dr. Jinhua Hu
Prof. Dr. Christelle Turchiuli
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
- dairy proteins
- protein functionality
- bioactive peptides
- digestibility and bioavailability
- sustainable processing
- product innovation
- food product engineering
- food process engineering
- multi-scale characterization
- protein alternatives
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.
