Protein-based complex is of great interest in food industry and research, such as protein gels, protein-stabilized emulsions, protein-based carrier of bioactive compounds, etc. Proteins originated from diverse resources with different processing technology have various structure and properties, which enables their application in nutrient retention, delivery, improved digestibility and other functionality. Emerging technologies, micro- and macronutrients, and new protein resources have been exploited for protein-based complex research.
This specific issue aims to provide a platform for researchers to share their state-of-art innovation on the fabrication, evaluation, and application of the protein-based complex, especially those with improved encapsulation efficiency, nutrient retention, anti-nutritional factor removal, etc., compared to current available work. On top of emerging technologies, innovative proteins (e.g., insect, yeast, pseudocereal), hydrocolloids, soluble fibers, and ligand recourses are also of great interest.
• Development of Innovative protein-based complexes
• Improved functionality of protein-based complexes
• Protein-based complexes for nutrient delivery
• Nutrient preservation of protein-based complex during food processing and in-vitro digestion
• Reduction of antinutrients and unpleasant compounds from protein-based foods
Protein-based complex is of great interest in food industry and research, such as protein gels, protein-stabilized emulsions, protein-based carrier of bioactive compounds, etc. Proteins originated from diverse resources with different processing technology have various structure and properties, which enables their application in nutrient retention, delivery, improved digestibility and other functionality. Emerging technologies, micro- and macronutrients, and new protein resources have been exploited for protein-based complex research.
This specific issue aims to provide a platform for researchers to share their state-of-art innovation on the fabrication, evaluation, and application of the protein-based complex, especially those with improved encapsulation efficiency, nutrient retention, anti-nutritional factor removal, etc., compared to current available work. On top of emerging technologies, innovative proteins (e.g., insect, yeast, pseudocereal), hydrocolloids, soluble fibers, and ligand recourses are also of great interest.
• Development of Innovative protein-based complexes
• Improved functionality of protein-based complexes
• Protein-based complexes for nutrient delivery
• Nutrient preservation of protein-based complex during food processing and in-vitro digestion
• Reduction of antinutrients and unpleasant compounds from protein-based foods
