Molecular Mechanisms of Food Protein–Bioactive Compound Interactions and Functional Food Design
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 30 April 2027 | Viewed by 5
Editors
Interests: lactalbumin; antioxidant; solubility; bioavailability; polyphenols; beta-lactoglobulin; allergens; spectrofluorimetry; ELISA; bovine serum albumin; immuno-PCR; tropomyosin; allergenicity; CD spectroscopy; IgG antibodies
Interests: phycobiliproteins; protein–ligand interactions; protein immobilization; chemical modifications of proteins; hydrogels
Special Issues, Collections and Topics in MDPI journals
Interests: functional food; nutraceutics; ingredients; bioactivity; antioxidants; food and health and technology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Contemporary dietary approaches increasingly focus on the development of novel food ingredients with enhanced functional properties, so-called functional foods, through the application of physical, chemical, or enzymatic treatments. One strategy in functional food development involves using food proteins as carriers for the incorporation and delivery of natural bioactive compounds. These interactions can improve and extend the techno-functional properties of proteins while also playing a critical role in protecting bioactive compounds from adverse conditions encountered during food processing, storage and transportation, including heat, light and oxidative environments. Moreover, these interactions can also overcome the inherently low solubility and limited gastrointestinal stability of many bioactive compounds, thereby enhancing their bioavailability and biological activity. A deeper understanding of the molecular mechanisms governing food protein–bioactive compound interactions is necessary to enable the rational design of stable and efficient protein-based delivery systems with improved functional performance.
This Special Issue aims to provide a comprehensive overview of current research on food protein–bioactive compound interactions, with emphasis on underlying molecular mechanisms, structure–function relationships and applications in the design of advanced functional food systems. We invite original research articles and reviews that contribute to this field and support functional food design.
Dr. Mirjana Radomirovic
Dr. Nikola Gligorijević
Dr. Ana Belén Martín Diana
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 2700 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
- bioactive compound
- functional food
- bioconjugate
- protein–ligand interaction
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