Novel Edible Proteins: Strategies for Improving Nutrient Bioavailability
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 30 March 2026 | Viewed by 4
Special Issue Editors
Interests: food science; food technology; nutrition; product development; protein; fermentation and bioavailability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Novel edible proteins, sourced from plants, insects, fungi, algae, and even animal cells, are emerging as key ingredients in the future of food due to their sustainability, health benefits, and functional properties. These alternative protein sources are gaining significant attention as the global population increases and the need for environmentally sustainable and nutritionally adequate foods intensifies. However, their broader application is often limited by their poor nutritional and sensorial properties, such as poor digestibility, undesirable tastes and textures, and the presence of anti-nutritional factors. Addressing these challenges is essential to unlocking the full nutritional and functional potential of novel protein sources.
This Special Issue invites contributions focused on innovative strategies to improve the nutrient bioavailability of novel protein sources. We welcome work exploring chemical, physical, biological, and technological approaches aimed at improving digestion, absorption, nutrient release, and functional utility in the human body.
Topics of interest include but are not limited to protein structural modification, chemical modification, fermentation, enzymatic processing, protein–matrix interactions, and in vitro/in vivo assessments of bioavailability. Interdisciplinary work linking food chemistry, processing, materials science, biotechnology, and nutrition is especially encouraged.
Dr. Yaqin Wang
Dr. Ndegwa Henry Maina
Guest Editors
Manuscript Submission Information
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Keywords
- proteins
- nutrient
- bioavailability
- protein modification
- fermentation
- chemistry
- digestion
- digestibility
- anti-nutritional factors
- health
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