Physicochemical, Functional and Structural Properties in Food Proteins
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (25 October 2023) | Viewed by 285
Special Issue Editor
Interests: food science and technology; seafood proteins; functional properties of proteins; postmortem biochemistry; fishing by-products; protein characterization; physical chemistry of proteins;
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The study of the functional properties of proteins is fundamental in food technology due to the part they play in the elaboration of some products. Some proteins have the ability to make gelled products, while others are excellent for making foams or emulsions. Recently, the modification or improvement of these functional properties, altered by physical, chemical or enzymatic processes, has gained importance. Knowing how these procedures alter or modify proteins is essential to understand their effect on functional properties. Structural changes in proteins can be studied by various methods, such as surface hydrophobicity, total or free SH content, S-S formation, absorbance changes, rheological or thermal behavior, circular dichroism, Raman, Infrared, and so on. These studies give us an idea about protein unfolding, about protein–protein interactions or with other components. In this way it is possible to know the effect of chemical or physical processes, such as the application of ultrasound, on the structural changes in proteins and their effect on their functional properties.
For this Special Issue of Foods, entitled “Physicochemical, Functional and Structural Properties in Food Proteins”, you are invited to submit manuscripts (both original research and review articles) related structural changes and their effects on the functional properties of proteins.
It is my expectation that the high-quality manuscripts collected in this Special Issue will not only serve as a veritable and concise bank of information on this theme, but will also enhance the current understanding of issues in physicochemical, functional and structural properties in food proteins and help drive important conversations for future research directions and collaborations.
Dr. Enrique Márquez-Ríos
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 100 words) can be sent to the Editorial Office for announcement on this website.
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
- protein chemistry
- physical chemistry of proteins
- functional properties of proteins
- food protein product development
- protein structure–function
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