Food Colloids: 4th Edition
A special issue of Colloids and Interfaces (ISSN 2504-5377).
Deadline for manuscript submissions: 30 June 2026 | Viewed by 12
Special Issue Editors
Interests: surface tension; interfacial rheology; monolayer; foams; emulsions; atomic force microscopy; food science; digestion; colloids
Special Issues, Collections and Topics in MDPI journals
Interests: interfacial properties; lipids; food science and technology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Nowadays, food colloids comprise a unique biological and technological platform to address one of the major challenges of modern society, namely, the development of healthier and more sustainable processed food products. Several scientific areas converge in the rational design of these products, which relies ultimately upon a deep knowledge of the molecular, physicochemical, interfacial, and colloidal properties of food ingredients, their interactions, and the dynamics of these systems. Food ingredients principally comprise proteins, surfactants, lipids, and polysaccharides, while the range of colloidal structures present in food products is extremely vast and constantly expanding (foams, emulsions, gels, particles, micelles, etc.). Increasing nutrient bioavailability, reducing fat intake, and controlling food digestibility and gut health, etc., are some of the challenges faced by current research in food colloids. Furthermore, advances in physicochemical and microbial effects in relation to colloidal systems and their applications in food processing and packaging can have a great impact on food quality, safety, and nutrition.
The fourth volume of this Special Issue is a collection of original works presented at the 20th Food Colloids Conference, taking place in Granada, Spain, from March 22nd–27th, 2026. Other submissions in this area are also welcome.
Dr. Julia Maldonado-Valderrama
Dr. Eleni P. Kalogianni
Guest Editors
Manuscript Submission Information
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Keywords
- food emulsions, foams, and gels
- structure and rheology
- surfaces, interfaces, and monolayers
- food digestion and nutrient bioavailability
- protein–polysaccharide interactions
- particles, nanoparticles, and microgels
- drug/nutraceutical delivery
- food processing
- coatings and food packaging
- methods, tools, and new insights into food colloidal systems
- sustainable colloids
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Related Special Issue
- Food Colloids: 3rd Edition in Colloids and Interfaces (8 articles)
