Processing and Quality Control of Cereal Foods
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 April 2026 | Viewed by 9
Special Issue Editors
Interests: grain food processing; Interaction between protein and starch; food quality control
Interests: rice grain quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Cereal-based foods constitute a major component of the global diet, serving as essential sources of carbohydrates, proteins, and bioactive compounds. With increasing demand for high-quality, safe, and functionally enhanced products, optimizing processing techniques and establishing robust quality control strategies have become central challenges in cereal food science.
This Special Issue aims to highlight cutting-edge research on both conventional thermal and emerging non-thermal processing technologies, focusing on their impacts on the structural and functional characteristics of cereal macromolecules. Particular emphasis will be placed on starch retrogradation, protein denaturation and aggregation, texture formation, and processing-induced changes in physicochemical and rheological properties.
Additionally, we welcome contributions exploring process optimization, mechanistic insights into structure–function relationships, and the development of analytical tools for quality assessment. Submissions addressing both fundamental investigations and industry-relevant innovations are encouraged. By integrating multidisciplinary approaches—from molecular-level studies to processing-system design—this Special Issue seeks to expand the scientific basis and practical implementation of cereal food processing and quality assurance.
Dr. Tao Yang
Prof. Dr. Jinsong Bao
Guest Editors
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 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
- cereal food processing
- quality control
- thermal or non-thermal processing
- starch retrogradation
- protein aggregation
- texture formation
- process optimization
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