Extraction, Modification, Functionality and Bioactivity of Plant Proteins for a Healthy and Sustainable Food System—Second Edition
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: closed (30 April 2024) | Viewed by 2588
Special Issue Editors
Interests: proteins; polysaccharides; chemical modifications; structure–function relationships; biopolymeric networks including nano/micro particles; nano-fibers; hydrogels; films
Special Issues, Collections and Topics in MDPI journals
Interests: pea protein; functional food; food fermentation; interface properties; protein-–polysaccharide interactions
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
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 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, and 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:
1. Novel methods and technologies for plant protein extraction and structural modification;
2. Functionality and bioactivity of plant proteins or hydrolysates in relationship with their structures;
3. 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
Guest Editors
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Keywords
- plant protein
- extraction
- structure modification
- functional properties
- bioactivities
- plant-based food
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