About this Research Topic
Proteins play a pivotal role in the nutrition and sensory makeup of food items, influencing qualities from texture to flavor. In the realm of food science, cutting-edge methodologies like high-pressure processing, pulsed electric fields, and ultrasonication have emerged, revolutionizing how we manipulate these vital biomolecules. These novel technologies adjust protein structures which, in turn, affect everything from digestibility to their interaction with other ingredients, ultimately influencing the functional and health-promoting characteristics of foods. Notwithstanding their growing use, the specific processes by which these technologies modify protein textures and functions are still not fully understood.
This Research Topic aims to demystify the effects of innovative food processing technologies on proteins, investigating the underlying mechanisms and their implications on food quality. We intend to scrutinize how these methods alter protein molecular structure and functionality, enhancing our grasp of their technological and health applications in food products. By delving into the interactions between proteins and various food components under novel processing conditions, this research will pave the way for optimized food design and safer processing practices.
To gather further insights into this innovative field, we welcome articles addressing, but not limited to, the following themes:
- Innovative protein processing techniques (such as high pressure, ultrasonication, and pulsed electric fields) and their comparative effects on protein properties
- Mechanisms of protein structural and functional changes during novel processing
- Advanced analytical methods for evaluating protein structural and functional modifications including, but not limited to, rheological and textural properties, and emulsifying qualities
- Effects of novel processing on protein interactions with other food matrices
By assembling a range of comprehensive studies, this topic aims to highlight novel processing strategies that bolster food quality, safety, and nutritional values, making notable contributions to the field of food science and technology.
This Research Topic aims to demystify the effects of innovative food processing technologies on proteins, investigating the underlying mechanisms and their implications on food quality. We intend to scrutinize how these methods alter protein molecular structure and functionality, enhancing our grasp of their technological and health applications in food products. By delving into the interactions between proteins and various food components under novel processing conditions, this research will pave the way for optimized food design and safer processing practices.
To gather further insights into this innovative field, we welcome articles addressing, but not limited to, the following themes:
- Innovative protein processing techniques (such as high pressure, ultrasonication, and pulsed electric fields) and their comparative effects on protein properties
- Mechanisms of protein structural and functional changes during novel processing
- Advanced analytical methods for evaluating protein structural and functional modifications including, but not limited to, rheological and textural properties, and emulsifying qualities
- Effects of novel processing on protein interactions with other food matrices
By assembling a range of comprehensive studies, this topic aims to highlight novel processing strategies that bolster food quality, safety, and nutritional values, making notable contributions to the field of food science and technology.
Keywords: Proteins, Novel processing, Structure, Functional properties, Nutrition properties
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
