Special Issue "Functional Components in Oil Crops"
Deadline for manuscript submissions: 30 April 2024 | Viewed by 700
Interests: structural modification and functional improvement of plant protein and its mechanism and applications in solubility and emulsification enhancement; construction and stabilization of Pickering emulsion based on plant protein and its mechanism and applications in margarine replacement; design of intelligent controlled release and delivery system based on plant protein and its mechanism and applications in the bioavailability enhancement of polyphenols
Special Issues, Collections and Topics in MDPI journals
Special Issue in Molecules: Recent Advances in Food Carbohydrates
Special Issue in Polymers: Natural Protein and Carbohydrates Polymers for Food and Nutrition Application
Special Issue in Foods: Advanced Research on Anti-chronic Disease of Food Active Components
Guest Editor Assistant
Interests: the rational discovery of new natural products and the study of its chemistry and functional utilization; precise nutrition and health regulation based on natural products including polyphenols, peptides and plant protein
Oil crops, including soybeans, rapeseed, sunflower seeds, and peanuts, are widely cultivated and consumed worldwide for their valuable edible oil. In recent years, increasing studies have shown that oil crops are not only valuable for edible oil, but also contain abundant functional components with potential health benefits and diverse applications in the food, pharmaceutical, and cosmetic industries. For example, soybeans are recognized for their high content of PUFAs, tocopherols, and isoflavones, which have been explored for their potential anticancer and heart-protective properties. Rapeseed oil is abundant in both monounsaturated and polyunsaturated fatty acids, making it a valuable source of essential nutrients. Sunflower seeds are renowned for their high content of vitamin E, specifically gamma-tocopherol, offering potent antioxidant protection. Peanuts exhibit a plethora of functional components, including resveratrol, genistein, and phytosterols, which have been attributed to various health benefits, such as anti-inflammatory and anti-diabetic properties.
In conclusion, understanding the composition and roles of functional components in oil crops facilitates the development of functional foods and nutraceuticals with enhanced nutrition, which is highly desirable in the food industry. This Special Issue aims to gather the most recent research about functional components in oil crops.
We welcome original research or reviews articles on but not limited to the following topics:
- Novel methods for preparation and characterization of functional components from oil crops;
- Influence of food processing and intermolecular interactions on the structure and characteristics of functional components from oil crops;
- Nutritional properties of functional components from oil crops and the strategies required to improve stability and bioavailability;
- Potential applications for meeting future nutritional and health needs and the specific mechanisms of action of functional components from oil crops;
- The optimal intakes of functional components from oil crops for specific health benefits.
Dr. Aimin Shi
Dr. Xiaojie Ma
Guest Editor Assistant
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 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.
- functional components
- oil crops
- health benefits