Recent Advances of Enzymes in Food Industry

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 31 July 2024 | Viewed by 2175

Special Issue Editor

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Guest Editor
College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
Interests: biocatalysis; enzyme engineering; fermentation engineering; industrial microbiology
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Special Issue Information

Dear Colleagues,

At present, food enzymes have been extensively applied in the processing of not only traditional food, such as brewing, dairy, baking, meat, and bean products, but also some novel food products, such as artificial meat, specific structural lipids, rare sugar, and so on; however, not all food enzymes can meet the critical requirements of industrial applications, partly due to their low activity, insufficient stability, low yield, and inadequate use methods, limiting their application in the food industry. Hence, the engineering of food enzymes may address the issues associated with the disadvantages of enzymes in the food industry.

For this Special Issue, unpublished original contributions, critical review articles, and short communications in the related areas of food enzymes are welcome, which may include fundamental science or practical applications. Potential topics include, but are not limited to, the keywords below.

Prof. Dr. Yihan Liu
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at 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.


  • mining and identification of food enzymes
  • design and modification of food enzymes
  • high-level expression of food enzymes
  • production of food enzymes
  • immobilization of food enzymes
  • application of food enzymes
  • use of enzyme biosensor in foods

Published Papers (1 paper)

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4 pages, 171 KiB  
Recent Advances of Enzymes in the Food Industry
by Wenhua Yang, Fuping Lu and Yihan Liu
Foods 2023, 12(24), 4506; - 17 Dec 2023
Viewed by 1843
Enzymes used in the food industry are obtained from plants, animals, or microorganisms [...] Full article
(This article belongs to the Special Issue Recent Advances of Enzymes in Food Industry)
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