Structure, Physicochemical Properties and Functions of Emerging Food Proteins

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

Deadline for manuscript submissions: closed (25 April 2024) | Viewed by 139

Special Issue Editors

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Guest Editor
College of Food Science and Engineering, Ocean University of China, Qingdao, China
Interests: protein; peptide; structure; function; omics

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Guest Editor
School of Engineering & Applied Sciences, Western Kentucky University, Bowling Green, KY, USA
Interests: food protein-polysaccharide complexes; delivery methods for functional components; structure-function relationships of food biopolymers; food biopolymers and hydrocolloids in food systems
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Special Issue Information

Dear Colleagues,

In the context of global population expansion, resource shortages, and environmental crises, the development of emerging food proteins has become an important part of building the future food system. At present, a variety of emerging food proteins are receiving increasing levels of attention, such as insect protein, microbial protein, cell-cultured protein, and plant protein. Emerging food proteins with specific structures, physicochemical properties, and functions could be alternative sustainable protein sources for human consumption. Therefore, research on emerging food proteins to meet demand in the food industry is of great significance. In this Special Issue, the submission of research articles in all perspectives of emerging food proteins is welcomed. Topics of interest include, but are not limited to, the following: 1) structure and physicochemical properties of emerging food proteins and derivatives; 2) functional and nutritional properties of emerging food proteins and derivatives; 3) safety assessment of emerging food proteins and derivatives; 4) innovative processing technologies of emerging food proteins and derivatives.

Dr. Yanchao Wang
Dr. Hanna (John) Khouryieh
Guest Editors

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.


  • emerging food protein
  • structure
  • function
  • safety assessment
  • innovative technology

Published Papers

There is no accepted submissions to this special issue at this moment.
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