Plant Proteins: Functions in Disease Prevention and Treatment
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 15 August 2025 | Viewed by 560
Special Issue Editors
2. College of Food Science and Technology, Nanchang University, Nanchang 330031, China
3. Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
Interests: structured lipids; immobilized lipase; plant protein; functional foods; bioactive compounds; agricultural by-products; food preservation
Special Issues, Collections and Topics in MDPI journals
2. College of Food Science and Technology, Nanchang University, Nanchang 330031, China
3. Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
Interests: plant proteins; protein-phenolic interactions; protein hydrolysates; techno-functional properties; food processing
Interests: plant proteins; protein-phenolic interactions; protein hydrolysates; techno-functional properties; food processing
Interests: emulsion gels; plant proteins; polysaccharide; protein-polysaccharide interactions; food processing
Special Issue Information
Dear Colleagues,
Plant proteins play a crucial role in promoting health and preventing disease, offering a sustainable and nutritionally rich alternative to animal-based proteins. They are abundant in essential amino acids, bioactive peptides, and functional components that can modulate various physiological pathways. Studies have shown that plant proteins, such as those derived from soy, pea, and buckwheat, exhibit antioxidant, anti-inflammatory, and cholesterol-lowering properties, which contribute to reducing the risk of chronic diseases like cardiovascular diseases, type 2 diabetes, and obesity. Furthermore, plant proteins often interact with bioactive compounds such as polyphenols, enhancing their stability and bioactivity, thereby amplifying their protective effects against oxidative stress and inflammation. Emerging research highlights their potential in managing gut health, modulating microbiota diversity, and even targeting specific conditions such as cancer and neurodegenerative diseases. As a versatile and eco-friendly option, plant proteins hold great promise in advancing functional foods and therapeutic interventions for disease prevention and treatment. Both original research articles and reviews are welcome for submission.
Prof. Dr. Zheling Zeng
Dr. Xianghui Yan
Guest Editors
Dr. Dongze Li
Dr. Xiujie Zhao
Guest Editor Assistants
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
- plant proteins
- disease prevention
- functional activity
- antioxidant properties
- anti-inflammatory effects
- immune modulation
- gut microbiota
- metabolic regulation
- functional foods
- dietary interventions
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