Food-Grade Colloids: Preparation, Characterization and Functional Properties

Dear Colleagues,

Food colloids such as proteins, carbohydrates, lipids and their derivatives are widely used in the food industry to perform several functions, such as gelling, thickening, stabilizing, emulsifying and dispersing, inhibiting ice and sugar crystal formation, and the controlled release of flavors. The colloidal structures and intermolecular interactions determine their properties and the role of colloids in food. Additionally, these colloidal structures are complex and closely related to the preparation methods and intermolecular interactions, which leads to the difficulty of characterizing their structures. Therefore, this Special Issue aims to collect original/innovative research papers and review papers that highlight the current outcomes regarding the processing methods, structures, chemical and physicochemical characterization, rheological properties, interfacial properties, gelling properties, and applications of all kinds of food colloids.

Dr. Chengrong Wen
Dr. Chunhua Wu
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.