Recent Advances of Enzymes in Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 15 January 2025 | Viewed by 6494
Special Issue Editor
Interests: biocatalysis; enzyme engineering; fermentation engineering; industrial microbiology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
At present, food enzymes have been extensively applied in the processing of not only traditional food, such as brewing, dairy, baking, meat, and bean products, but also some novel food products, such as artificial meat, specific structural lipids, rare sugar, and so on; however, not all food enzymes can meet the critical requirements of industrial applications, partly due to their low activity, insufficient stability, low yield, and inadequate use methods, limiting their application in the food industry. Hence, the engineering of food enzymes may address the issues associated with the disadvantages of enzymes in the food industry.
For this Special Issue, unpublished original contributions, critical review articles, and short communications in the related areas of food enzymes are welcome, which may include fundamental science or practical applications. Potential topics include, but are not limited to, the keywords below.
Prof. Dr. Yihan Liu
Guest Editor
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
- mining and identification of food enzymes
- design and modification of food enzymes
- high-level expression of food enzymes
- production of food enzymes
- immobilization of food enzymes
- application of food enzymes
- use of enzyme biosensor in foods
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.
Further information on MDPI's Special Issue polices can be found here.
