Research on new raw materials and functions of animal-derived foods
Published 24 February, 2022
An increasing number of studies now focus on the human nutrition and health benefits we can derive from animal proteins, peptides, oligosaccharides, polysaccharides and amino acids. In China, the broader definition of “food” includes traditional Chinese medicine, along with these newly-discovered animal raw materials. This special issue will focus on topics that include, but are not limited to, Andrias davidianus, silkworm (Bombyx mori L.), snail and edible insects, and honeybee products.
Important deadlines:
Submissions due: 30 June 2023
Publication date: September 2023
Submission instructions:
Please read the Guide for Authors before submitting. All articles should be submitted online; please select SI: Research on new raw materials and functions of animal-derived foods.
Leading Editors：
- Xinhui Xing, Tsinghua University, China. Email: xhxing@tsinghua.edu.cn
- Zhaojun Wei, North Minzu University, China. Email: zjwei@nmu.edu.cn
- Yan Zhang, Hebei Food Inspection and Research Institute, China. Email: snowwinglv@126.com
Co-Editors:
- Hao Zheng, China Agricultural University, China. Email: zheng@cau.edu.cn
- Yi Wang, Tsinghua University, China. Email: wangyi671@mail.tsinghua.edu.cn
