Food Proteins and Bioactive Peptides: Natural Sources, Physiological Functions and Various 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: 30 September 2026 | Viewed by 135
Special Issue Editors
Interests: collagen; casein; egg york protein; antioxidant; anti-aging; anti-inflammatory; anti-platelet; anti-thrombotic; anti-osteoporosis; hypolipidemic; hyperglycemic activity
Special Issues, Collections and Topics in MDPI journals
Interests: aquatic products; fish protein; peptides; quality control
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food proteins serve as fundamental nutrients and essential sources of bioactive peptides. These proteins are naturally abundant in diverse sources, including animal products like milk, eggs, and meat, as well as plant-based materials such as legumes, cereals, and seeds.
Upon digestion or specific processing (such as fermentation), these parent proteins release bioactive peptides—usually smaller amino acid sequences with potent physiological functions. These peptides exhibit a wide range of beneficial bioactivities, such as antioxidant, antimicrobial, antihypertensive (ACE-inhibitory), anti-inflammatory, hypolipidemic, immunomodulatory, and mineral-binding activities. They can positively influence chronic disease, cardiovascular health, metabolic regulation, and immune responses.
Consequently, research in this field drives significant applications. Bioactive peptides are increasingly utilized in the development of functional foods and nutraceuticals designed to promote health across different application scenarios and various groups of people. Thus, food-derived proteins and their peptide fragments represent a vital intersection of nutrition, health, and innovative technology. All of these issues need to be further clarified, and relevant research may help develop food proteins and bioactive peptides as various functional ingredients in the food industry.
Prof. Dr. Bo Li
Prof. Dr. Hui Hong
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 250 words) can be sent to the Editorial Office for assessment.
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
- proteins (collagen; casein; egg york protein; fish protein; glutenin; myofibril proteins; soy protein; cereal protein; etc.)
- enzyme hydrolysis
- digestion
- bioactive peptides
- animal experiments
- preparation
- identification
- bioactivities or physiological functions (antioxidant; antimicrobial; anti-inflammatory; antihypertensive (ACE-inhibitory); hypolipidemic; hyperglycaemic; immunomodulatory; mineral-binding activities; anti-thrombotic; anti-osteoporosis; etc.)
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