Structure–Function Relationships of Food Proteins Through Interactions With Carbohydrates and Lipids

Interactions between proteins and key food matrix components—specifically carbohydrates and lipids—are central to shaping the structure and functionality of modern food systems. However, the native forms of these biomacromolecules often present limitations in solubility, stability, or bioavailability, which can hinder the formation of desired protein–carbohydrate and protein–lipid assemblies under real processing conditions. To address these challenges, targeted modifications using physical, chemical, or enzymatic methods are increasingly applied. Emerging technologies such as high-pressure processing, ultrasonic treatment, dry heating, and enzymatic cross-linking have demonstrated notable potential for altering protein molecular structures—affecting secondary or tertiary conformations and crystallinity—to promote more favorable protein–carbohydrate and protein–lipid interactions. These strategically induced changes can significantly improve critical food functionalities, including enhanced emulsification and stabilization in protein–lipid systems, gelation and viscosity control in protein–carbohydrate matrices, and improved stability against thermal, oxidative, and storage stress. Despite these advances, substantial knowledge gaps remain regarding the precise mechanisms governing these processing-driven interactions and their translation into reliable structure–function paradigms, particularly as they relate to the rational design of next-generation plant-based and clean-label foods.The Research Topic aims to deepen our understanding of how processing-driven interactions between proteins and food molecules—specifically carbohydrates and lipids—can be strategically leveraged to enhance protein functionality within food systems. These interactions play a pivotal role in modulating interfacial properties, such as emulsification and foam stabilization, altering texture and rheology by affecting gelation, viscosity, and mouthfeel, improving overall stability against thermal, oxidative, and storage challenges, and influencing nutritional attributes including digestibility, nutrient delivery, and allergenicity. By encouraging research that elucidates the mechanisms of these interactions, develops targeted processing strategies, and establishes clear structure–function paradigms, this collection aims to advance the rational design of innovative, high-performance protein-based foods.We welcome original research and review articles within the scope of protein and food molecule interactions, with emphasis on both theoretical and application-focused studies. Areas of particular interest include, but are not limited to:o Molecular mechanisms of protein complexation with carbohydrates, lipids, and bioactive compoundso Processing strategies (physical, enzymatic, chemical) for steering protein-molecule interactions toward desired functionalitieso Advanced structural characterization and multi-scale modeling linking molecular structure to macroscopic food behavioro Impacts of interactions on nutritional quality, digestibility, allergenicity, and health-related outcomeso Sustainable and innovative applications in clean-label, plant-based, and functional foods Topic editors: Wenhua Yang, Lu Zhang, Hui Wang Source: https://www.frontiersin.org/research-topics/71963/structure-function-relationships-of-food-proteins-through-interactions-with-carbohydrates-and-lipids