Food Physics and (Bio)Chemistry
A section of Foods (ISSN 2304-8158).
Section Information
This section focuses on all aspects dealing with the study and application of (bio)chemistry and physics principles related to foods. The topics covered include fundamental and applied research on chemical/biochemical reactions and food composition, including macro- and micronutrients, bioactive compounds and beneficial effects on human health, food additives, contaminants, allergens, and the effects of processing, storage and handling on the composition of foods. Advances related to the use of genomic, biochemical and chemical analytical methods applied to food characterization and to the study of chemical reactions in foods are included. Papers on the properties, structure and stability of foods, including the relationship between physical and functional/technological properties of ingredients and processed foods, are also welcomed.
Keywords
- Food structure
- Food properties (texture, taste, colour, etc.)
- Food flavour
- Rheology
- Food stability
- Foams, emulsions, gels
- Molecular gastronomy
- Chemical composition
- Macro and micronutrients
- Bioactive compounds
- Chemical reactions in food
- Enzymes
- Food allergens
- Food authenticity
- Additives and contaminants
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Advance in Grape Derived Product Aroma and Flavour Chemistry (Deadline: 18 August 2022)
- Structure-Function Relationships of Pectins in Emulsions and Gels (Deadline: 25 August 2022)
- Starch Modification: New Strategies, Techniques and Applications (Deadline: 31 August 2022)
- Novel Food Emulsions: Structures and Functionality (Deadline: 31 August 2022)
- Advances on Tea Chemistry and Function (Deadline: 31 August 2022)
- Food Perception: Taste, Smell and Flavour (Deadline: 5 September 2022)
- Oil and Lipid: Study on Physicochemical Property, Nutritional Composition and Sensory Profile (Deadline: 16 September 2022)
- Crystallization of Food Products (Deadline: 20 September 2022)
- Antimicrobial, Antiviral and Antioxidant Potential of Extracts from Natural Product (Deadline: 25 September 2022)
- Bioactive Research of Phytochemicals Derived from Edible Plants and Fungi (Deadline: 26 September 2022)
- Rheological Aspects regarding the Development of Novel Food and Beverages (Deadline: 10 October 2022)
- Protein Recovery from Meat and Its Co-products: Research Update (Deadline: 20 October 2022)
- Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients (Deadline: 20 October 2022)
- Food-Grade Emulsions: Effective Strategies to Improve Nutraceutical Delivery and Promote Healthy Diets (Deadline: 21 October 2022)
- Frontier Analysis in the Emulsifying and Foaming Properties of Food Protein (Deadline: 30 October 2022)
- Innovative Research on Food Bioactive Compounds Using In Vitro Digestion Models (Deadline: 30 October 2022)
- Proteins in Food Processing (Deadline: 31 October 2022)
- Structural Characterization of Food Proteins and Peptides (Deadline: 31 October 2022)
- Food Gels: Fabrication and Their Applications as Functional Delivery Systems (Deadline: 31 October 2022)
- Statics and Dynamics of Food Hydrocolloids (Deadline: 31 October 2022)
- Food Polysaccharides and Their Links to Applications in Improving Food Textures and Eating Quality (Deadline: 31 October 2022)
- Food Proteins and Bioactive Peptides: Novel Sources, Characteristic and Application (Deadline: 10 November 2022)
- Food Rheology and Applications in Food Product Design (Deadline: 15 November 2022)
- Novel Functional Food Polysaccharides: Development, Structure-Functionality and Application (Deadline: 20 November 2022)
- Bioactive Compounds in Plant Foods: Extraction, Characterization and Functionality (Deadline: 20 November 2022)
- Phenolic Compounds, Aroma Compounds and Sensory Profile of Wine (Deadline: 20 November 2022)
- Food Hydrocolloids: Structure, Properties and Application (Deadline: 20 November 2022)
- Dietary Proteases and Bioactive Proteins: Natural Source, Bioactivity and Characterization (Deadline: 21 November 2022)
- Food Powders: Applications and Reconstitution-Properties (Deadline: 30 November 2022)
- Extraction, Characterization and Application of Natural Product in Foods—Volume II (Deadline: 30 November 2022)
- Healthy Lipids for Food Processing (Deadline: 30 November 2022)
- Innovative Food Microstructures (Deadline: 1 December 2022)
- New Insights into the Sources, Symptoms, and Management of Food Allergy (Deadline: 20 December 2022)
- Volatiles in Foods - Impact on Consumer Acceptance (Deadline: 31 December 2022)
- Chemical, Physical and Physicochemical Changes during Food Heat Treatment (Deadline: 10 January 2023)
- Encapsulation and Delivery of Food Functional Ingredients (Deadline: 20 January 2023)
- Fats and Fats-Substitute in Food Formulations: Physicochemical and Technological Impact (Deadline: 20 January 2023)
- Advances in Strategies to Improve Stability, Delivery, and Bioavailability of Bioactive Compounds in Foods (Deadline: 24 January 2023)
- Research Progress in Molecular Characteristics and Structure of Food (Deadline: 31 January 2023)
- The Structural Properties, Modifications, and Nutritional Applications of Starch (Deadline: 31 January 2023)
- Modelling of Food Process Operations (Deadline: 31 January 2023)
- Identification, Changes and Regulation of Flavor-Active Compound in Food Processing (Deadline: 10 February 2023)
- Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels (Deadline: 13 February 2023)
- Researches on Functional Components in Plant Foods: Separation, Analysis and Functionality (Deadline: 15 February 2023)
- Food Flavor Chemistry and Sensory Evaluation (Deadline: 20 February 2023)
- Fermentation in Food Applications: Role in Sustainable Future Food Sources (Deadline: 20 February 2023)
- Determinants of Food Flavor Perception (Deadline: 24 February 2023)
- Effects of Processing on Physical, Rheological and Microstructural Properties of Food (Deadline: 5 March 2023)
- Study on the Plant Protein in Food (Deadline: 5 March 2023)
- Food Polysaccharides, Starch, and Protein: Processing, Characterization, and Health Benefits (Deadline: 15 March 2023)
- Functional Plant Proteins for Food Applications and Health Promotion (Deadline: 25 March 2023)
- Emerging Technologies to Improve Food Starch Properties (Deadline: 31 March 2023)
- Recombinant Proteins for Food Applications (Deadline: 20 April 2023)
- Fruits and Vegetables: Recent Advances in Sustainable Extraction and Processing Technologies (Deadline: 1 June 2023)
- Flavor Perception in Food: Aroma, Taste, Texture Interactions and Effects of Processing (Deadline: 15 June 2023)
- Analysis and Detection of Biologically Active Compounds in Food (Deadline: 20 July 2023)
- Novel Application of Hydrocolloids in Food System (Deadline: 31 July 2023)
- Latest Advances and Prospects into Sources and Potential Applications of Antioxidants, Bioactive and (Poly)Phenolic Compounds in Foods (Deadline: 31 August 2023)
Topical Collection
Following topical collection within this section is currently open for submissions:
