New Insights in Food Proteins: Funciotnality, Digestibility and Processing Technologies
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 April 2026 | Viewed by 39
Special Issue Editors
Interests: food composition; protein; bioactive compounds; germination; extrusion; antioxidants; digestibiity; structure-function in foods
Interests: bioactive peptides; dietary fiber and starch; biological activity; probiotics; antioxidant properties; legumes
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The study of food proteins has gained growing attention due to their pivotal role in nutrition, health promotion, and the development of innovative food products. Understanding their functionality, digestibility, and the impact of emerging processing technologies is essential to optimize their nutritional quality, bioavailability, and technological performance in diverse food systems. New insights in this field not only contribute to addressing global challenges such as food security and sustainable protein sources, but also open opportunities for the design of functional foods tailored to specific health needs. This Special Issue aims to provide a comprehensive overview of recent advances, highlighting the relevance of food proteins as a cornerstone in modern food science and technology.
Topics may include, but are not limited to, the following:
- Functionality of food proteins;
- Technofunctional properties;
- Proteins in the development of functional and fortified foods;
- Digestibility and nutritional value;
- Effect of antinutritional factors on the digestibility of plant proteins;
- Proteins and peptides with bioactive potential;
- Processing technologies;
- Extrusion, fermentation, germination and their effect on protein quality;
- Emerging technologies: ultrasound, pulsed electric fields, high pressure, cold plasma;
- New protein sources;
- Applications and innovation.
Dr. Fabiola Araceli Guzmán-Ortiz
Dr. Rosalva Mora-Escobedo
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 protein functionality
- bioactive proteins
- protein digestibility
- amino acid profile
- antinutritional factors
- bioactive peptides
- health benefits
- food processing technologies
- emerging food technologies
- alternative proteins
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