Physicochemical and Functional Characteristics of Protein-Based Food Emulsions

Dear Colleagues,

Proteins are of great interest due to their amphiphilic nature, which allows them to reduce the interfacial tension at the oil–water interface. The incorporation of proteins at the oil–water interface has allowed scientists to utilise them to form emulsions (O/W or W/O), which may be used in food formulations, drugs, and nutrient delivery. Emulsions are defined as a dispersion of two or more immiscible liquids in which one of the liquids is dispersed in the other as small droplets (0.1–100 μm). Typically, in the food industry, emulsions are either oil-in-water (O/W) mixtures, in the case of milk, creams, salad dressings, mayonnaise, and soups, or water-in-oil (W/O) mixtures, in the case of margarine and butter. In more advanced systems, multiple emulsions (W/O/W or O/W/O) or nanoemulsions can be formed, which are particularly advantageous for targeted drug/nutraceutical delivery applications; therefore, the study of the physicochemical and functional characteristics of food emulsions and proteins is very important in the food industry.

Prof. Dr. Huajiang Zhang
Dr. Jing Wang
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.