Novel Food Processing Technologies and Treatment Methods of Proteins

Proteins, as important food biomacromolecules, are essential not only for their nutritional value but also for their roles in determining the textural, rheological, and sensory properties of food products. Recently, novel processing technologies, such as high-pressure processing, pulsed electric fields, and ultrasonication, have been widely used in food industry. These treatments affect the molecular structure of proteins, thereby altering their digestibility, solubility, textural, rheological, and interaction with other food components, ultimately impacting the health-promoting properties and technological functionalities of food products. However, the mechanisms by which these novel technologies alter protein structures and the subsequent effects on their bioactivity and functionality remain inadequately understood. This research topic aims to explore these dynamics and shed light on the intricate relationship between food processing technologies and the structural changes in proteins, thereby informing better food design and processing practices.

This Research Topic seeks to address significant gaps in our understanding of how novel food processing technologies and treatment methods influence the properties of protein. We aim to collect research that elucidates the mechanisms behind these changes and provide insights into their applications in the food industry. Specifically, we are interested in exploring how these technologies alter the molecular structure and functionality of proteins, and their interactions with other various food matrices. By gathering comprehensive studies, this topic will highlight innovative processing strategies that enhance food quality, safety, and nutritional value, thereby offering substantial contributions to the fields of food science and technology.

This research topic invite contributions, including but not limited to, the following aspects:

• Innovative protein processing techniques (such as high pressure, ultrasonication, and pulsed electric fields) and comparisons on the effect of different novel processing methods on protein properties

• Mechanism of protein structural and functional change during novel processing

• Advanced analytical approaches to assess the structural and functional changes in proteins including but not limited to rheological and texture properties and emulsifying properties etc

• Effects of novel processing on the interaction between protein and other matrices

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.