Novel Insights on Utilization of Emulsions and Emulsifiers in the Food Field

Dear Colleagues,

Food systems are evolving to meet demands for sustainability, health, and functionality. In this context, emulsions and emulsifiers are fundamental components that extend beyond their traditional roles in stabilizing texture and flavour. They have emerged as versatile platforms for the precise delivery of bioactive compounds, the engineering of novel food microstructures, and the development of next-generation food products such as plant-based alternatives and personalized nutrition solutions. This Special Issue, "Novel Insights on Utilization of Emulsions and Emulsifiers in the Food Field," aims to compile and showcase frontier research that advances fundamental understanding or expands practical applications within this domain.

We invite submissions addressing, but not limited to, the following innovative areas: novel emulsifiers (e.g., bio-based surfactants, protein-polysaccharide complexes); advanced systems (e.g., stimulus-responsive, 3D/4D printing-compatible, or particle-stabilized emulsions); frontier applications (e.g., cultured meat, edible coatings, and targeted delivery of bioactive compounds); and innovative methods (e.g., AI-aided design, in vitro digestion models, and sustainability assessment).

We cordially invite researchers to share their innovative findings.

Dr. Chengcheng Gao
Dr. Liang Zhang
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 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.