Special Issue "Physical Properties of Foods Based on Milk Protein/Plant Protein"
Deadline for manuscript submissions: 5 February 2024 | Viewed by 1891
As natural food-grade biological macromolecules, proteins play an important role in both food processing and human nutrition. Proteins are widely applied in formation of gels, emulsions, foam, membrane, carrier of active ingredients, etc. Dairy proteins and soy proteins (plant proteins) are the major types of protein sources used in food. Various methods (chemical, enzymatic, and physical) can be used to improve the physical properties of protein-based food systems. The development of science and technology has brought new perspectives to the relationship between the structure and functional characteristics of proteins, as well as greater possibilities for the application of proteins.
The present Special Issue aims to provide original research in the field:
- Methods (chemical, enzymatic, and physical) for the structural modification of proteins;
- Functional properties (emulsifying, gelling, foaming, film-forming, etc.) of proteins after structural modification;
- Relationship between the structure and functional properties of proteins.
Dr. Zhihua Pang
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. Polymers 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 2700 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.
- milk proteins
- plant proteins
- physical properties