Fats and Colloid Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 25 February 2026
Special Issue Editors
Interests: fats and oils; food structure; food rheology; colloidal systems; soft matter; powder foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fat and colloid foods play an important role in both nutrition and food science and technology. Fats are essential macronutrients that provide energy, aid in the absorption of fat-soluble vitamins (A, D, E, and K), and contribute to the texture and flavor of food. They are commonly found in oils, butter, meats, dairy products, and certain plant sources like nuts and avocados. Colloid foods, on the other hand, refer to systems in which one substance is evenly dispersed within another. In food, this often involves emulsions (like mayonnaise), gels (like jelly), and foams (like whipped cream). These structures significantly impact mouthfeel, stability, and visual appeal, playing a critical role in the sensory experience of eating. Interestingly, many fat-rich foods are also colloidal. For example, ice cream is a complex colloid containing fat droplets, air, and ice crystals suspended in a sugar solution. The science behind these combinations helps food technologists to design better textures, improve shelf life, and enhance taste. Understanding how fat and colloidal structures interact provides valuable insight for healthier formulations and innovations in food development.
Prof. Dr. Suzana Caetano Da Silva Lannes
Dr. Orquídea Vasconcelos Dos Santos
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.
Keywords
- fats and oils
- lipid–colloid interactions
- food emulsions
- food texture
- structured foods
- sensory properties
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