Food Proteins: Innovations for Food Technologies
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 31 July 2025 | Viewed by 793
Special Issue Editors
Interests: food proteins; wine and beverages; milk products; cereal products; food technology; food by-products; innovation; chemical characterization
Interests: food proteins; milk products; cereal products; food technology; food by-products; innovation; chemical characterization
Special Issue Information
Dear Colleagues,
This Special Issue will focus on the evaluation of food proteins as markers for the assessment of technological influence and to identify the application of classic and innovative technologies. Proteins can undergo several modifications as a consequence of the application of physical and thermal treatments, storage conditions, innovative production technologies, food formulation modification with the addition of bioactive compounds, and so on. Therefore, with this Special Issue, we hope to attract the latest research centered around this food component, aiming to assess the technological, chemical, and nutritional features of several food products (i.e., based on cereals, milk, and meat). In this context, for example, plant-based proteins are gaining increasing attention for their nutritional role and the possibility of applying new technologies to substitute animal proteins with them. Moreover, outcomes of the interactions between proteins and the food matrix will be considered, alongside their consequent influence on food properties. The application of new technologies and in-depth analyses for the evaluation of protein organization and features will be especially welcomed.
Dr. Barbara la Gatta
Guest Editor
Dr. Mariacinzia Rutigliano
Guest Editor Assistent
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.
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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
- food protein innovation
- food protein organization
- food technologies
- plant-based proteins and products
- cereal proteins and products
- milk proteins and products
- meat proteins and products
- protein chemistry
- protein analysis
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