Special Issue "Processing, Nutrients and Quality Research of Egg Products"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 20 September 2023 | Viewed by 99

Special Issue Editors

National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Interests: processing technology; preservation; by-products; extraction; bioactive compounds; detection technology; pasteurization
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Interests: extraction; bioactive compounds; processing technology; preservation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The egg is a perfect food. It is an excellent source of high-quality protein, vitamins and minerals, as well as many protective factors. Worldwide, the use of eggs and their products has increased significantly. The egg products industry and the food industry have developed simultaneously, providing safe and diversified products for food production enterprises. Clean eggs, preserved eggs, liquid eggs, frozen eggs, powdered eggs and bioactive substances emerged at the historic moment of consumers and food processors. The process applied in the egg products industry aims to improve the health, functional quality and reduce the nutritional loss of egg products. In this context, "innovative technology", "quality control", "nutrition retention" and other fields have aroused great interest, and continue to carry out research and innovation.

Therefore, this Special Issue of Foods focuses on the processing, nutrition and quality of egg products. This article will outline the current situation and future prospects of these technologies in the egg products industry.

Dr. Zhijie Bao
Prof. Dr. Songyi Lin
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 2400 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.


  • quality changes during processing or storage
  • green/efficiency/safety extraction
  • green/efficiency/safety processing technology
  • comprehensive utilization of by-products
  • multiple technical assisted pasteurization

Published Papers

This special issue is now open for submission.
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