Physical Chemistry, Formulation and Processing, Intersection of Food Sciences, Engineering and Global Health
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 September 2025 | Viewed by 1167
Special Issue Editors
Interests: food, pharmaceutical, and biological process engineering; environmental engineering; aerosols
Interests: food process engineering; nanobiotechnology; modelling; image analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue explores a broad range of topics in surface chemistry and materials' physical and chemical properties, motivated by the need to understand the interactions of food ingredients during processing and with biological membranes. The goal is to share findings that are unfamiliar to those primarily in food systems. Key achievements extend into studies on microstructure transformations and the ability to manipulate behaviors such as powder wetting, reconstitution, caking, flow, dissolution, digestibility, and bioavailability.
Research covers the properties of complex and biomaterials like carbohydrates, proteins, polymers, fatty acids, and lipids. An area of particular interest is the role of water in the sorption and desorption isotherms of food, nutraceutical, and biopharmaceutical systems. Analyzing these isotherms and their hysteresis can provide insights into multilayer physical adsorption and diffusion, which help understand the behavior of crystalline, crystalline-amorphous, or amorphous regions in food materials. This leads to a deeper understanding of monolayer/multilayer properties, lipid hydrolysis at interfaces, advanced surface characterization techniques, and the development of methods to evaluate solid surface interactions.
Food formulation and processing strategies discussed include spray drying, lyophilization, hot melt extrusion, granulation, and phase separation. The issue also covers product performance aspects such as physical stability, reconstitution, in vitro dissolution, digestibility, bio-performance, and stability.
Finally, food products need to be formulated with the intersection of food sciences with global health in mind and overall wellness, and regulatory considerations are of interest for consideration.
Dr. Teresa Carvajal
Prof. Dr. Gustavo F. Gutiérrez-López
Guest Editors
Manuscript Submission Information
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Keywords
- surface chemistry
- water isotherms
- hysterisis
- powder caking
- powder flow
- particle interactions
- particle morphology
- formulation
- regulatory considerations
- awareness diversity equity inclusion (DEI)
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