Impact of Thermal and Non-Thermal Technologies on Food Protein Structure and Functionality: Mechanisms and Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 10 February 2026 | Viewed by 705
Special Issue Editors
Interests: plant protein; physical modification; heat treatment; structural characterization; functional properties
Interests: nutritional composition; food protein modification; functional regulation mechanisms in rice; development of new functional food products; rice product innovation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food proteins are essential, high-quality dietary components increasingly utilized in innovative food products due to their nutritional benefits. Derived from both animal and plant sources, food proteins often face challenges such as low water solubility and poor functional properties, limiting their application in food systems.
To overcome these drawbacks, novel processing technologies—both thermal and non-thermal—are being developed to enhance food protein functionality. A thorough understanding of how these technologies affect protein structure and functionality, including the underlying mechanisms and potential applications of modified proteins, is crucial for advancing their use in food products.
This Special Issue invites original research and reviews that focus on the mechanisms and potential applications of thermal and non-thermal technologies in modifying food protein structure and improving functionality.
Dr. Ting Li
Prof. Dr. Li Wang
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 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
- food protein
- structural characterization
- functionality
- thermal technologies
- non-thermal technologies
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