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Special Issue "Extraction, Modification, Functionality and Bioactivity of Plant Proteins for a Healthy and Sustainable Food System"
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 31 August 2023 | Viewed by 7815
Special Issue Editors
Interests: proteins; polysaccharides; chemical modifications; structure–function relationships; biopolymeric networks including nano/micro particles; nano-fibers; hydrogels; films
Interests: pea protein; functional food; food fermentation; interface properties; protein-–polysaccharide interactions
Special Issue Information
Food proteins from plant sources such as legumes, cereals, oil seeds and other special crops are increasingly being exploited as more sustainable protein ingredients to address environmental issues and human health concerns. Protein extraction and modification methods are critical to their technico-functional properties, including solubility, rheology, interfacial activity, water and oil binding, emulsifying, foaming and gelling capacity. Depending on the extraction and modification methods, the physicochemical and functional properties of the plant proteins vary significantly, which eventually affects their final application characteristics. Meanwhile, protein fragmentation strategies have also been developed to prepare peptides from plant protein sources with antioxidant, anti-inflammatory, ACE and DPP4 inhibitory activities, among others. This Special Issue aims to capture the latest advances in the extraction and structural modification of plant proteins for new or improved functionality and bioactivity for food, beverage and nutraceutical applications. We welcome articles, communications, and scientific reviews. Relevant topics include but are not limited to the following:
- Novel methods and technologies for plant protein extraction and structural modification;
- Functionality and bioactivity of plant proteins or hydrolysates in relationship with their structures;
- Effective strategies for the applications of functional plant protein ingredients in plant-based food formulations (e.g., meat, beverages, yogurt, whipped cream, ice cream, mayonnaise, staple foods, 3D-printed foods), as well as plant-protein-based delivery systems.
Prof. Dr. Lingyun Chen
Dr. Liya Liu
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. Molecules 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 2300 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 protein
- structure modification
- functional properties
- plant-based food