Modification and Functional Enhancement of Egg-Derived Proteins: Advances and Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 25 November 2025 | Viewed by 1674
Special Issue Editors
Interests: egg processing; molecular interactions; coating preservation; pickering emulsions
Interests: protein; modification technology; molecular interactions; emulsion; emulsion gel
Interests: egg product processing; food-based active packaging
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue focuses on the modification and functional enhancement of egg-derived proteins. Egg proteins are widely used in the food and food-related industries due to their excellent nutritional value and functional properties. However, to meet the diverse demands of modern applications, various modification techniques have been developed.
We welcome original research and review articles that explore the following aspects:
- Novel modification methods for egg proteins, including physical, chemical, and enzymatic modifications.
- Investigation of the relationship between modification and enhanced functional properties, such as solubility, emulsifying ability, foaming properties, and gelation.
- The applications of modified egg proteins in food products, such as bakery, dairy, meat products, and functional foods.
- Enhancement of egg protein functions through the addition of active substances such as flavonoids and polyphenols.
- Understanding the mechanisms underlying the modification and functional enhancement at the molecular level.
This Special Issue aims to provide a platform for researchers and industry professionals to share their latest findings and promote the development and application of modified egg-derived proteins in the food field.
Dr. Hanyu Li
Dr. Lechuan Wang
Prof. Dr. Huajiang Zhang
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
- egg-derived protein
- modification
- active substances
- interaction
- interface properties
- processing characteristics
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