Structural and Functional Properties of Food Proteins
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: closed (31 May 2024) | Viewed by 1491
Special Issue Editor
Interests: meat and aquatic products; plant proteins; protein physiochemistry; protein functionality; freezing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The function of a molecules depends on their structure and that proteins in food can assemble into functional structures, those structures are dynamic and will respond to exterior factors during food processing, storage, and intake. The multifunctional properties (gelation, emulsification, water-binding, foaming, etc.) of proteins provide food with different textures, while the amino acid composition and digestibility largely determine the nutritional value of food proteins. Both the structure and function of food proteins can be modulated via physicochemical methods. The structure–function relationship of proteins has been widely studied in traditional foods, while recently there is growing interest in novel protein ingredients. Due to the complex interaction between proteins and the food matrix, the structure–function relationship of proteins derived from the model system can be quite different from real foods. This Special Issue of Molecules, entitled “Structural and Functional Properties of Food Proteins”, aims to collect original research focusing on the structure–function properties of food proteins. Review papers which discuss current understanding and point out future research directions are also welcome.
Prof. Dr. Yulong Bao
Guest Editor
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Keywords
- protein structure
- gelation
- emulsification
- water-holding
- digestion
- protein modification
- food matrix
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