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:
- Editorial Board Members’ Collection Series: "Chemical Structure and Biological Activity of Food Components" (Deadline: 30 September 2023)
- Effects of Processing on Physical, Rheological and Microstructural Properties of Food (Deadline: 30 September 2023)
- Food Proteins: Nutritional Properties, Allergenicity, and Functional Properties (Deadline: 30 September 2023)
- Biosynthesis, Structure and Utilization of Food-Derived Natural Polysaccharides (Deadline: 30 September 2023)
- Food Emulsions/Gels: Preparation, Properties and Applications (Deadline: 5 October 2023)
- Advances in Natural Polymers for Food Applications: Chitosan, Starch, Alginate, Pectin and Gels (Deadline: 13 October 2023)
- Edible Oils: Structure, Composition, Processing and Nutritional Properties (Deadline: 20 October 2023)
- Physicochemical, Functional and Structural Properties in Food Proteins (Deadline: 25 October 2023)
- Bioactive Polysaccharides: Extraction Techniques, Biological Activities and Food Applications (Deadline: 30 October 2023)
- Fats and Fats-Substitutes in Food Formulations: Physicochemical and Technological Impact (Deadline: 30 October 2023)
- Emerging Technologies to Improve Food Starch Properties (Deadline: 30 October 2023)
- Food Flavor Chemistry and Sensory Evaluation (Deadline: 31 October 2023)
- Food Allergy: Mechanisms, Allergen Characterization and Management (Deadline: 31 October 2023)
- Recent Research on Food Emulsions: Preparation, Characterization and Application (Deadline: 10 November 2023)
- Characterization of Peptides and Protein Hydrolysates and Their Effects on Metabolism (Deadline: 10 November 2023)
- Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients Volume II (Deadline: 15 November 2023)
- Encapsulation Technologies and Delivery Systems for Food Ingredients (Deadline: 20 November 2023)
- Physicochemical, Functional Properties and Applications of Starches from Different Botanical Sources (Deadline: 20 November 2023)
- Protein–Polysaccharide Complexes: Structure, Physicochemical Properties and Applications in Functional Foods (Deadline: 20 November 2023)
- Food Colloid and Nutrient Delivery—a New Perspective on the Interaction between Food and Humans (Deadline: 30 November 2023)
- Extraction, Chemical Modifications and Bioactive Properties of Polysaccharides (Deadline: 30 November 2023)
- Bioactive Research of Phytochemicals Derived from Edible Plants and Fungi (Deadline: 30 November 2023)
- Processing and Physicochemical Research of Egg Products (Deadline: 8 December 2023)
- Oil and Lipid: Study on Physicochemical Property, Nutritional Composition and Sensory Profile (Deadline: 10 December 2023)
- Starch: Structure, Properties, Processing and Function in the Food Industry (Deadline: 10 December 2023)
- Starch: Structure, Properties, Nutrition, and Product Development (Deadline: 10 December 2023)
- Proteins and Peptides from Animal-Derived Foods: Physicochemical Properties and Health Benefits (Deadline: 12 December 2023)
- Bioactive Peptides as Natural Antioxidants in Food Industry (Deadline: 15 December 2023)
- Advances in Food Polysaccharides: Characterization, Functionality, Modification, Interactions and Application (Deadline: 15 December 2023)
- Food Hydrocolloids: Structure, Properties and Application—Volume II (Deadline: 20 December 2023)
- Food Protein: Structure, Digestion, and Functional Properties (Deadline: 20 December 2023)
- Advances in the Design of Food Emulsions: Properties, Emulsification Techniques and Applications (Deadline: 20 December 2023)
- Food Polysaccharides, Starch, and Protein: Processing, Characterization, and Health Benefits (Deadline: 20 December 2023)
- Quality Control and Analysis of Fats and Oils and Their Related Products (Deadline: 31 December 2023)
- Structural Characterization of Food Proteins and Peptides (Deadline: 31 December 2023)
- The Identification and Characterization of Aroma Compounds in Food (Deadline: 31 December 2023)
- Oleogel: Physicochemical Properties and Application in Food Industry (Deadline: 12 January 2024)
- Structure and Function of Polysaccharides and Oligosaccharides in Foods (Deadline: 20 January 2024)
- Food Proteins from Animals and Plants: Structure, Functionality and Applications (Deadline: 20 January 2024)
- Chemical Analysis of Plant Non-volatile Extracts and Essential Oils in Light of Their Application in Food (Deadline: 22 January 2024)
- Studies on Food Physical Characterization (Deadline: 29 January 2024)
- Development and Application of Biodegradable Polymers in the Food Field (Deadline: 30 January 2024)
- Fruits and Vegetables: Recent Advances in Sustainable Extraction and Processing Technologies (Deadline: 31 January 2024)
- Food-Grade Colloids: Preparation, Characterization and Functional Properties (Deadline: 31 January 2024)
- Identification, Quantification and Bioavailability of Bioactive Compounds in Food (Deadline: 31 January 2024)
- From Mouth to Gut: Recent Research on Food Oral Processing (Deadline: 31 January 2024)
- Recent Advances of Enzymes in Food Industry (Deadline: 31 January 2024)
- Enzymes' Chemistry in Food (Deadline: 1 February 2024)
- Effects of Processing and Treatment on Protein Structure and Function Volume II (Deadline: 15 February 2024)
- Latest Research on Flavor Components and Sensory Properties of Food during Processing and Storage (Deadline: 15 February 2024)
- New Insights into the Sources, Symptoms, and Management of Food Allergy (Deadline: 29 February 2024)
- Stability and Rheology of the Emulsion Systems in Food (Deadline: 29 February 2024)
- Food Bioactive Compounds: Extraction, Separation, Characterization, and Utilization (Deadline: 29 February 2024)
- Advances in Food Polymers and Colloids: Processing and Applications (Deadline: 29 February 2024)
- Physicochemical and Functional Characterization of Food Phenolic Compounds (Deadline: 29 February 2024)
- Volatiles in Foods - Its Importance on Consumer Acceptance Volume II (Deadline: 15 March 2024)
- Editorial Board Members’ Collection Series: "Food Design to Improve Quality and Sensory Aspects of Foods" (Deadline: 20 March 2024)
- Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods (Deadline: 12 August 2024)
Topical Collection
Following topical collection within this section is currently open for submissions:
