Physical Properties of Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (15 July 2019)
Special Issue Editor
Special Issue Information
Dear Colleagues,
There is an increasing demand by consumers for healthy and sustainable food products and process technologies leading to a paradigm shift within the food industry. Waste and side streams are currently reviewed to identify, purify, extract, and isolate valuable components for food structuring purposes. Recent research interests are mostly focusing on alternative strategies to replace traditional manufacturing approaches. In particular, plant- and algae-based proteins and polysaccharides are potential candidates to structure foods with functional properties. Understanding the interplay of these biopolymers during processing and on the final texture and sensory properties of foods is a key prerequisite for designing new products. This Special Issue tries to link scientific approaches and industrially relevant projects dealing
with the structuring, texturizing and functionalizing of plant-based foods, hybrids, and analogues, respectively. Physicochemical properties of raw materials will be investigated as well as rheology and texture of final products and their link to sensorial perception and acceptance of consumers.
Dr. Benjamin Zeeb
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- Plant-based biopolymers
- Food structure and rheology
- Alternative structuring agents
- By-product components
- Oleogelation and oil structuring
- Hybrid foods
- Sensorial and physicochemical properties
- Gel strength
