Effects of Processing and Treatment on Protein Structure and Function Volume II

Dear Colleagues,

Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/5Z1YW63TS5) was a great success and gained the attention and love of many scholars. I would like to take this opportunity to thank them for their contributions and support. As the topic continues to gain the attention of scholars and play a pivotal role today, I believe now is the right time to launch Volume II. I hope it will be as successful as Volume I and have obvious significance and add value to the field.

Discussions on the structure and function of proteins in food systems are gradually increasing worldwide, given the impact of protein conformation and functional properties on food quality. Numerous works have successfully established the link between protein structure and function in food system. The targeted design of processing and treatment strategies to modify protein structure and optimize protein functional properties is an effective way to improve food quality. While many physical and chemical strategies have been developed in recent years to improve the functional properties of food proteins, such as solubility, emulsification, foaming, gelling, etc., these potential mechanisms require further investigation and their industrial potential needs to be evaluated.

Therefore, this Special Issue of Foods, entitled “Effects of Processing and Treatment on Protein Structure and Function Volume II”, invites works (original research papers or reviews) on the current stated of knowledge of the subject. Specifically, this Special Issue should include, but is not limited to, the following points:

• Novel physical or chemical processing strategies to modify food protein structure and function;
• Novel insights into the mechanisms of multi-scale structural changes of food proteins during processing/treatment and their relationship with protein functionality;
• Interactions between proteins and other endogenous/exogenous ingredients during food processing/treatment;
• Methods/techniques for construction of protein-based food systems.

Dr. Haotian Liu
Prof. Dr. Qian Liu
Guest Editors

Dr. Jin Zhang
Guest Editor Assistant

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 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.

• food protein
• protein structure and function
• physical or chemical processing strategies
• protein structure modification
• protein function optimization
• solubility
• emulsification
• gelling
• protein-based food systems
• interaction between protein and other molecules