Advances in the Functional Properties, Nutrition and Application of Oil Body and Protein Components in Cereals
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 37
Special Issue Editors
Interests: oil body; protein; interaction between components; functional properties
Special Issue Information
Dear Colleagues,
In recent years, the study of oil bodies and protein fractions in cereals has attracted much attention in the field of food science. Oil bodies are lipid droplet structures encapsulated by phospholipid–protein membranes, rich in unsaturated fatty acids (e.g., linoleic acid, oleic acid) and fat-soluble active substances (tocopherols, phytosterols), with good emulsification stability, oxidative stability, and biological activity. The oil body plays a decisive role in the release of lipids from oilseeds. In addition, there is potential for the development of functional fats and the construction of emulsion delivery systems. Protein fractions are widely used to improve food texture due to their unique solubility and interfacial properties, and their hydrolysis products also have physiological functions such as antioxidant and blood pressure lowering. Nutritional studies have shown that polyunsaturated fatty acids in oil bodies can regulate lipid metabolism, and active peptides produced by the enzymatic hydrolysis of protein fractions can enhance immunity and improve intestinal health.
The aim of this Special Issue is to explore the functional and nutritional properties of oil bodies and proteins in cereals and their applications in various aspects. We welcome research on the quality characteristics and processing adaptability of oils and proteins in cereals, studies on the transformation and control of nutrients during cereal processing, and the development of innovative processing technologies for high-value utilization of cereals.
Dr. Baokun Qi
Dr. Shizhang Yan
Guest Editors
Manuscript Submission Information
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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
- oil body
- protein
- interaction between components
- functional properties
- nutritional properties
- high-value utilization
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