Food Proteins from Animals and Plants: Structure, Functionality and Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (25 July 2024) | Viewed by 7959
Special Issue Editors
Interests: food innovation; food function; dual-protein
Special Issue Information
Dear Colleagues,
Protein is a kind of organic compound with a complex chemical structure, and it is an essential nutrient for the human body. Protein is one of the important components of the human body, as all its cells and tissues contain protein. It has been proved that the birth, existence, and extinction of life are all related to protein. Protein is the material basis of life, and there would be no life without protein.
The intake of dietary protein is the basis of evaluating human nutritional status, and a certain amount of high-quality protein should be ensured in dietary protein. Processing technology impacts protein. The application of some emerging technologies, such as ultrasound, high-pressure, microwave, and pulsed electric field in non-thermal processing technology, can reduce the impact of processing technology on protein and maintain its original nutritional value to the greatest extent. In addition, people's awareness of health is growing. Now, it has become a hot spot to discuss the nutritional functional characteristics of high-quality diet protein and the research and application of new nutritious and healthy food.
Dr. Jing Wang
Dr. Xiaoye He
Guest Editors
Manuscript Submission Information
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Keywords
- protein
- dietary protein
- dual-protein
- structure
- nutrition
- function
- application
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