Study on Physicochemical Properties of Food Protein, 2nd Edition

Dear Colleagues,

With the increasing demands for nutrition and health, especially during the COVID-19 pandemic, an increasing number of consumers are paying attention to the nutritional values of food proteins and protein-derived peptides from crops and animals. Food proteins supply adequate amounts of essential amino acids, but also contribute to the general well-being maintenance and the intervention against human diseases. Therefore, the exploitation and application of food proteins have been the primary foci of the food industry. Due to the difference in the physicochemical properties of various food proteins, such as the solubility, swelling, water retention capacity, foaming properties, gelling capacity, emulsifying, and fat-binding properties, it is necessary to scientifically study the quality and sensory attributes of protein foods in terms of preparation, processing, storage, and consumption. Furthermore, the physicochemical properties of proteins can be optimized using many innovative thermal and non-thermal methods including ultrasound, pH shifting, high pressure, irradiation, glycosylation, pulsed electric field, and enzymatic modification, to improve the applicability of proteins in the food industry. Thus, more efforts need to be devoted to understanding the relationship between the structure and functional properties after protein modification. In addition, the interactions of protein molecules with other food ingredients and their effects on the macroscopic properties of the food systems should be considered.

The 2nd Edition of this Special Issue aims to publish the most advanced investigations on the physicochemical properties of food proteins and provide useful information about the structure–function relationship based on protein modifications to explore the potential of food proteins in food development.

Dr. Shudong He
Dr. Wei Xu
Guest Editors

Dr. Zengwang Guo
Guest Editor Assistant

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• food protein
• physicochemical properties
• structure-function relationship
• modification
• bioactivity
• food processing