Utilization of Plant Protein for Functional Food Ingredients and Biobased Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 30 September 2024 | Viewed by 128
Special Issue Editors
Interests: soybean protein process; fermented soy product; soybean functional foods research; soybean flavour substance analysis
Interests: soy protein processing; construction of food colloid delivery system; nutrient complex mechanism analysis; active protein grading extraction technology
Special Issue Information
Dear Colleagues,
The demand for plant-based proteins as alternatives to animal-derived proteins has been steadily rising in multiple food systems due to consumers' growing health concerns as well as the awareness of the environmental benefits from renewable and sustainable points of view. Existing research has also revealed that the nutritional quality of plant proteins, strategies for wisely using plant proteins to meet indispensable amino acid requirements, effects of plant proteins on health and physical function, and potential health and safety concerns associated with plant proteins. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Recently, the functional properties of plant protein were improved with different technologies, such as physical treatment, chemical modification, and addition of polysaccharides and polyphenols. The structures of plant proteins have also been explored.
In this Special Issue, original research articles and reviews are invited. Topics may include, but are not limited to, the exploration and modification of the protein–polysaccharide or protein–polyphenol interactions, the inclusion of plant protein-generated flavors, and novel techniques for the modification of plant protein structures.
Dr. Shuying Li
Dr. Miao Hu
Guest Editors
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.
Keywords
- plant proteins
- soybean protein
- pea protein
- canola protein
- peanut protein
- wheat protein
- corn protein
- functional foods
- bioactive properties
- structure properties
