Proteins and Peptides from Foods in 2024
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 August 2024 | Viewed by 134
Special Issue Editor
Interests: protein and peptide analysis with the HPLC, MS, 2D-PAGE methods; proteomics; peptidomics of food, bioinformatics and chemical information
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Proteins and peptides are considered two of the most important classes of food components. It is well known that proteins are indispensable due to their nutritional value. The influence of proteins and peptides on physicochemical and functional properties of food products is one of the most important topics in food science. Proteins are the precursors of bioactive and taste-affecting peptides. On the other hand, some proteins derived from foods are allergens. The modification of protein properties during processing may improve physicochemical and functional properties and reduce allergenicity. Denaturation, proteolysis, and heat-induced chemical modifications of proteins are among contemporary topic areas of research. In turn, research on peptides is focused on the discovery of their new bioactivities and new protein resources. Finally, the development of food science and technology requires progress in analytical and bioinformatics methods.
This Special Issue, entitled “Proteins and Peptides from Foods in 2024”, will cover a selection of recent research articles, short communications, and reviews presenting research concerning proteins and peptides in food, including research and practical applications.
Prof. Dr. Piotr Minkiewicz
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. Applied Sciences 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 2400 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
- physicochemical properties of food proteins and peptides
- functional properties of food proteins and peptides
- nutritional value of food proteins bioactive, functional, and taste-affecting peptides
- allergenicity and its reduction
- changes of proteins and peptides during processing
- novel sources of proteins and peptides for application in foods
- analysis of food proteins and peptides
- bioinformatics and cheminformatics methods in food protein and peptide science
