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
Topic Board
Special Issues
Following special issues within this section are currently open for submissions:
- Formation of Conjugated Protein via Maillard Reaction (Deadline: 15 August 2021)
- Food Microstructure and Its Relationship with Quality and Stability (Deadline: 20 August 2021)
- Advanced Research on Glucosinolates in Food Products (Deadline: 10 September 2021)
- Strategies to Reduce Oil Uptake During Frying (Deadline: 10 September 2021)
- The Chemistry behind Wine and Food Pairing (Deadline: 20 September 2021)
- Flavonoid and Non-flavonoid Phenolics in Food: Product Quality and Health Benefits (Deadline: 30 September 2021)
- New Insights into Lipid Oxidation in Foods (Deadline: 15 October 2021)
- Culinary and Technological Processes Effects in Plant Bioactive Compounds (Deadline: 20 October 2021)
- Protein-Phenolic Compounds Complexes - Positive or Negative Example of Interactions in Food? (Deadline: 20 October 2021)
- Innovative Research on Food Bioactive Compounds Using In Vitro Digestion Models (Deadline: 20 October 2021)
- Processing Foods to Design Structures for Optimal Functionality (Deadline: 30 October 2021)
- Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing (Deadline: 31 October 2021)
- Modifications of Natural Compounds to Increase Their Bioactivity and Application in Functional Food (Deadline: 10 November 2021)
- Functional Polysaccharides for Innovative Applications in Food Systems and Food-Related Systems (Deadline: 10 November 2021)
- Digestion of Bioactive Main and Minor Food Lipids - Influent Factors and Bioaccessibility (Deadline: 26 November 2021)
- Structure-Function Relationships of Pectins in Emulsions and Gels (Deadline: 30 November 2021)
- Immunomodulation by Food: A Tool for Mitigating Allergic Disease (Deadline: 30 November 2021)
- Novel Strategy of Food Ingredients: Functional, Bioactivity, and Application (Deadline: 15 December 2021)
- Soft Matter Food Physics - Experiments, Models, Theory (Deadline: 20 December 2021)
- Novel Formulations for Food-Based Emulsions: Preparation Methods and Applications (Deadline: 31 December 2021)
- Study on Stability and Lipid Oxidation Inhibition in Emulsified Food (Deadline: 10 January 2022)
- Emerging Approaches and Technologies Linking Food Structure to Food Quality (Deadline: 15 January 2022)
- New Researches in Improving Emulsion Stability and Performance (Deadline: 20 January 2022)
- Innovative Application of Emulsion-Based Systems to Foods: Current and Future Trends (Deadline: 28 February 2022)
- Antimicrobial, Antiviral and Antioxidant Potential of Extracts from Natural Product (Deadline: 28 February 2022)
- Research on Stability, Properties and Application of Food Emulsions (Deadline: 20 May 2022)
