Recent Progress in Materials is an international peer-reviewed Open Access journal published quarterly online by LIDSEN Publishing Inc. This periodical is devoted to publishing high-quality papers that describe the most significant and cutting-edge research in all areas of Materials. Its aim is to provide timely, authoritative introductions to current thinking, developments and research in carefully selected topics. Also, it aims to enhance the international exchange of scientific activities in materials science and technology.
Recent Progress in Materials publishes original high quality experimental and theoretical papers and reviews on basic and applied research in the field of materials science and engineering, with focus on synthesis, processing, constitution, and properties of all classes of materials. Particular emphasis is placed on microstructural design, phase relations, computational thermodynamics, and kinetics at the nano to macro scale. Contributions may also focus on progress in advanced characterization techniques.          

Main research areas include (but are not limited to):
Characterization & Evaluation of Materials
Metallic materials 
Inorganic nonmetallic materials 
Composite materials
Polymer Materials
Sustainable Materials and Technologies
Special types of Materials
Macro-, micro- and nano structure of materials
Environmental interactions, process modeling
Novel applications of materials

Archiving: full-text archived in CLOCKSS.

Current Issue: 2021  Archive: 2020 2019

Special Issue

Characterization, Recovery and Valorization of Protein Concentrates from Residues and By-products of Agri-food Industry

Submission Deadline: June 30, 2021 (Open) Submit Now

Guest Editors

Alberto Romero, PhD

Professor, University of Seville, Sevilla, Spain

Website1 | Website2 | E-Mail

Research Interests: agro-waste; bio-based materials; food by-products; food industry; processing and characterization of biopolymer-based materials; protein concentrates.

Victor Perez-Puyana, PhD

Researcher, University of Seville, Sevilla, Spain

Website | E-Mail

Research Interests: biopolymers; electrospinning; nanomaterials; processing of biopolymer-based materials; rheological and microstructural characterization of materials; tissue engineering; valorization of food by-products.

Mercedes Jiménez-Rosado

Researcher, University of Seville, Sevilla, Spain

Website | E-Mail

Research Interests: bioplastic; biopolymers; bio-based materials; rheological characterization; mechanical characterization; functional characterization; horticulture; controlled release fertilizers; food by-products and bio-waste.

About This Topic

Large volumes of agri-food waste and by-products are a challenging field of research of great importance in the local and international economy. According to FAO, about a third of all food produced worldwide for human consumption is lost or wasted. On many occasions, the waste is stored or, in the best case, given a stabilization treatment, leading to its degradation or residual use. These residuals contain proteins and other essential nutrients with potentially bioactive properties, eligible for recycling and upgrading for higher-value products. Aiming to explore these concepts, this Special Issue will focus on the characterization, recovery and valorization of protein concentrates from the agri-food industry in order to transform these in resource for production of energy and new products, being welcomed original research reports, review articles, communications and perspectives in all areas pertinent to this topic. All accepted papers will be published totally free of charge.


agry-food waste; agry-food by-products; bio-based materials; characterization; protein concentrates; recovery; valorization.


Open Access Original Research

Production of Fermentable Sugars from Cassava Stem using Hybrid Pretreatment Technology

Received: 29 April 2021;  Published: 14 September 2021;  doi: 10.21926/rpm.2103037


One of the crucial steps in the enzymatic hydrolysis of biomass is pretreatment. We investigated the applicability of a hybrid pretreatment method, This involved acid treatment followed by alkali before the production of fermentable sugars from cassava stem. The substrate was initially t [...]
Open Access Review

Use of α-Lactalbumin [α-La] from Whey as a Vehicle for Bioactive Compounds in Food Technology and Pharmaceutics: A Review

Received: 26 April 2021;  Published: 22 June 2021;  doi: 10.21926/rpm.2102027


Whey protein is a byproduct of cheese, casein, and Greek yogurt produced in Europe, North America, and Australasia. It is a substantial source of functional proteins and peptides for the worldwide food industry. α-Lactalbumin (α-La) is a globular protein that can be isolated from WPI (&l [...]
Open Access Original Research

Potential of Wastewater Valorization after Wet Extraction of Proteins from Faba Bean and Pea Flours

Received: 02 December 2020;  Published: 21 April 2021;  doi: 10.21926/rpm.2102013


This study aimed at the characterization of wastewater fractions obtained after the wet extraction of proteins from legumes. The suitability of wastewater fractions for the potential recovery of high value-added compounds was also examined and as a consequence, the prevention of the environmental im [...]