Recent Advances and Trends in Emulsions and Colloidal Systems for Food Applications

Dear Colleagues,

Food emulsions and colloidal systems are fundamental to the structure, stability, and sensory properties of a vast array of products, from mayonnaise and ice cream to plant-based alternatives and functional beverages. This Special Issue aims to showcase cutting-edge research and comprehensive reviews on the latest advances in this dynamic field. The scope encompasses novel strategies for emulsion preparation, including the use of natural emulsifiers, Pickering stabilization, and innovative processing technologies. We also seek contributions on advanced characterization techniques for probing microstructure, interfacial properties, and stability. Furthermore, the issue will highlight emerging applications in nutrient delivery systems, sustainable foods, and textural design. The objective is to provide a platform for disseminating knowledge that addresses both fundamental challenges and practical applications, driving innovation in food science and technology.

Prof. Dr. Leiyan Wu
Prof. Dr. Huina Zheng
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 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.