Enhancing the Sensory and Nutritional Properties of Grain-Based Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 10 March 2026 | Viewed by 1
Special Issue Editors
Interests: development and utilization of marine active polysaccharides; food colloid chemistry and its application
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Grain-based foods serve as fundamental components of global diets, providing essential nutrients and dietary energy to populations worldwide. However, the growing demand for healthier food options presents both challenges and opportunities to improve the nutritional density and sensory appeal of these staple products. By optimizing grain selection, preparation methods, and complementary ingredients, we can significantly enhance both their sensory appeal and nutritional profile.
In this Special Issue, “Enhancing the Sensory and Nutritional Properties of Grain-Based Foods”, we welcome interdisciplinary studies addressing technological, nutritional, and sensory aspects, aiming to bridge the gap between health benefits and consumer preferences.
Dr. Chengrong Wen
Dr. Nana 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.
Keywords
- grain
- starch
- protein
- texture
- sensory
- nutrition
- flavor
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