Chemical Characterization and Functional Studies of Enzymes from Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: 10 April 2026 | Viewed by 58
Special Issue Editor
2. Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
Interests: protein engineering; enzyme engineering; multienzyme cascade reaction; synthesis of food and pharmaceutical by biocatalysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Enzymes derived from food and related biological systems play an increasingly vital role in the global food industry, contributing to food processing, quality improvement, preservation, and nutritional enhancement. Understanding their chemical properties—such as their structure, kinetics, stability, and catalytic mechanisms—is essential for leveraging their full potential in applications ranging from biocatalysis to functional food design.
This Special Issue will gather high-quality research and review articles focusing on the isolation, purification, characterization, and functional analysis of food-related enzymes. Topics of interest include, but are not limited to, enzyme structure–function relationships, novel enzyme discovery, modification strategies for improved performance, and applications in food processing and safety.
We welcome contributions that explore advanced analytical techniques, computational approaches, enzyme mining and engineering, and practical implementations for deepening our understanding of food enzymes. Our goal is to provide a platform for sharing cutting-edge discoveries and promoting innovation in enzyme technology for sustainable and health-focused food solutions.
Prof. Dr. Ruizhi Han
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-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
- food enzymes
- functional characterization
- protein engineering
- biocatalysis
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