Proteins in Plants: Extraction, Characteristics, and Potential Applications

Dear Colleagues,

Proteins are both fundamental and important constituents of plant-based foods, playing a critical role in shaping their structure, texture, technological functionality, and nutritional value. Research is needed in order to explore the extraction and characterisation of diverse plant proteins and better understand their transformation and stability throughout food production processes, deepening our insights of their prospective applications within the food industry.

We invite researchers in the field of food science and technology to contribute their cutting-edge insights and findings on “Proteins in Plants: Extraction, Characteristics, and Potential Applications”. This Special Issue aims to create a comprehensive compilation of original studies and comprehensive reviews that explore the multifaceted aspects of plant proteins, ranging from novel extraction techniques to in-depth molecular characterisation and their innovative applications in the food industry.

We encourage the submission of plant-protein-related research, which may touch on the following topics:

• Innovative methods for extracting plant proteins for food applications;
• An in-depth characterisation of plant proteins and their functional properties;
• Explorations into the structural, nutritional and sensory aspects of plant proteins for food applications;
• Explorations into the structural and nutritional aspects of plant proteins;
• Applications of plant proteins in food product development and alternative plant-based products;
• Sustainable approaches to utilise plant proteins in food processing.

Researchers are invited to share their latest research, methodologies, and hypotheses to advance our collective understanding of plant proteins. By contributing your research, you will help to shape the future of sustainable food production and dietary choices using plant proteins.

Dr. Sze Ying Leong
Prof. Dr. Indrawati Oey
Guest Editors

Dr. Yunping Neo
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.

• plant-based food
• plant protein
• alternative plant-based products
• plant protein extraction