Studies on Food Physical Characterization

Dear Colleagues,

The fast development of new technologies in all areas of the food industry brings new detailed views on individual processes arising in foodstuff during its manufacturing, storage, supply, and utilization. The novel physical approaches allow for a proper understanding of the food systems on primary, secondary, and higher-level tertiary and quaternary molecular structures and their mutual inter- and intra-molecular interactions.

Therefore, this prospected Special Issue aims to include studies focused on gelation, flow, melting, crosslinking, heating and freezing processes in carbohydrates, proteins, and their blends (raw materials, intermediate products, and/or finished goods) manufactured in different food industries in the form of a solid, liquid, powder, gel, and/or colloidal dispersions, from a mechanical testing perspective, such as texture profile analysis, static and dynamic (tensile, compression, DMA, acoustic, vibration, micro-hardness, etc.) mechanical testing, as well as from a structural point of view, for instance, studies based on SEM, TEM, XRD, and confocal fluorescence microscopy or those using spectrophotometric techniques (fluorescence, UV VIS, FTIR, etc.) and thermal analysis (DSC, DTA, TG, MDSC, etc.).

Due to the complexity of the subject, our focus will be limited to studies related to plant and plant-based products, milk and milk-based products, and meat (raw and processed).

We invite you to submit your contribution in form of original research papers or reviews to be published in this Special Issue of Foods. We aim to compile original research papers and reviews from international research groups to provide valuable insights into the present state of the art of the topic and technology, challenges, and innovative approaches.

Thank you for considering our invitation.

Prof. Dr. Lubomir Lapcik
Guest Editor

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 250 words) can be sent to the Editorial Office for assessment.

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.