Food Proteins: Extraction, Functions and Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 31 January 2026 | Viewed by 1076
Special Issue Editors
Interests: plant protein; grain; nutrition; food storage; multi-omic analysis
Interests: protein chemistry; bioactive ingredients; nanoparticales; nutrition; food component interactions; absorption
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Protein, one of the three nutrients essential for the human body, plays an important role in our daily diet. The extraction and processing of food-sourced protein is a task that cannot be ignored and that can be achieved by various methods. Food proteins can be extracted from different sources; however, the protein extraction process needs to be constantly evaluated to improve efficiency and achieve suitable levels of quality. Additionally, protein extraction and processing parameters can cause various changes in the physicochemical properties of proteins, which can further affect their functional properties, including emulsifying and foaming properties, water absorption capacity, oil absorption capacity, aroma fixation, etc. Proteins have many applications in the food industry, including isolated or hydrolyzed proteins, which play a crucial role in human and animal nutrition.
Given the above, this Special Issue focuses on the topic of “Food Proteins: Extraction, Functions and Applications”. The theme centres around, but is not limited to, the composition, structure and properties of animal- and plant-origin food proteins, protein extraction techniques, bioactive proteins and peptides and the functional properties of proteins (e.g., their surface properties, hydration properties, gel properties, etc.).
Dr. Yuqian Liu
Dr. Rui Yang
Dr. Jinguang Liu
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
- food proteins
- extraction
- bioactive proteins and peptides
- functional properties
- applications
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