Functional Proteins in Food: Chemistry, Applications, and Health Benefits
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 30 September 2024 | Viewed by 77
Special Issue Editor
Interests: food nutrition; protein digestion; gut microbiota; intestinal endocrine cells; Maillard reaction; proteomics; meat processing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Proteins are important nutrients in food. Nowadays, new protein resources are being developed to cope with the growing global population demands. As such, the safety and nutritional properties of these new proteins present a field of interest for both the food industry and academicians. In addition, new physical, chemical and enzymatic methods are being explored to improve the processing, flavor and nutritional properties of food, whereas the underlying mechanisms remain unclear. In addition, the relationship between protein dietary and human benefits requires more evidence considering that high-protein diets are now widely consumed. For this Special Issue, research and review papers regarding how new dietary proteins, modified proteins and protein hydrolysates improve the processing, flavor and nutritional properties of food, and evidence explaining how a protein diet influences human health are welcomed.
Dr. Di Zhao
Guest Editor
Manuscript Submission Information
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Keywords
- functional proteins
- new protein sources
- protein diet
- modified protein
- human benefits
- application
- processing
- flavor properties
