Extraction, Modification, Functionality and Bioactivity of Plant Proteins for a Healthy and Sustainable Food System—Second Edition

Dear Colleagues,

Food proteins from plant sources such as legumes, cereals, oil seeds and other special crops are increasingly being exploited as more sustainable protein ingredients to address environmental issues and human health concerns. Protein extraction and modification methods are critical to their technico-functional properties, including solubility, rheology, interfacial activity, water and oil binding, emulsifying, foaming and gelling capacity. Depending on the extraction and modification methods, the physicochemical and functional properties of plant proteins vary significantly, which eventually affects their final application characteristics. Meanwhile, protein fragmentation strategies have also been developed to prepare peptides from plant protein sources with antioxidant, anti-inflammatory, and ACE and DPP4 inhibitory activities, among others. This Special Issue aims to capture the latest advances in the extraction and structural modification of plant proteins for new or improved functionality and bioactivity for food, beverage and nutraceutical applications. We welcome articles, communications, and scientific reviews. Relevant topics include, but are not limited to, the following:

1. Novel methods and technologies for plant protein extraction and structural modification;

2. Functionality and bioactivity of plant proteins or hydrolysates in relationship with their structures;

3. Effective strategies for the applications of functional plant protein ingredients in plant-based food formulations (e.g., meat, beverages, yogurt, whipped cream, ice cream, mayonnaise, staple foods, 3D-printed foods), as well as plant-protein-based delivery systems.

Prof. Dr. Lingyun Chen
Dr. Liya Liu
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.

• plant protein
• extraction
• structure modification
• functional properties
• bioactivities
• plant-based food