Impact of Pretreatment on Physicochemical and Nutritional Properties of Milk Protein (Volume II)

Dear Colleagues,

The Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/Pretreatment_Physicochemical_Nutritional_Properties_Milk_Protein) was a great success and gained the attention and love of many scholars. I would like to take this opportunity to thank them for their contributions and support. As the topic continues to gain the attention of scholars and play a pivotal role today, I believe now is the right time to launch Volume II. I hope it will be as successful as Volume I and have obvious significance and add value to the field.

Milk protein is an important component for the preparation of many high-protein foods due to its excellent nutritional and physicochemical properties. Several methods such as chemical alterations, enzymatic hydrolysis, heat treatment, ultrasound, high pressure, pulsed electric field, and gamma irradiation technologies have been used for the pretreatment of milk in order to enhance the functionalities, nutritional value, and bioactive properties. The nutritional value and functional performance of milk proteins are significantly affected by the choice of pretreatment method. Solubility, foaming, emulsification, and gelation are important physicochemical properties of milk proteins that are altered considerably by pretreatment methods. The modification of milk proteins by using various pretreatment methods would open new avenues for the better utilization of milk proteins in food and non-food industries.

Dr. Meram Chalamaiah
Guest Editor

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• nutrition
• nutraceuticals
• antioxidant activity
• food chemistry
• nutrition assessment
• bioactivity
• biological activities
• functional food