Cereals and Cereal Products: Processing Technology, Texture, Nutritional Value and Consumer Acceptance
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 30 May 2026 | Viewed by 646
Special Issue Editors
Interests: carbohydrate polymers; functional modification; nutritional regulation
Interests: physical field processing; intelligent kitchen
Interests: non-thermal technology; innovative food development
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Cereals and cereal products serve as fundamental components of global diets, providing essential nutrients and dietary energy to diverse populations. The processing technologies applied to cereals—ranging from traditional methods to innovative engineering strategies—significantly influence their textural properties, nutritional profiles, and overall sensory characteristics. Understanding these relationships is critical for enhancing product quality, ensuring nutritional adequacy, and meeting evolving consumer expectations for health, convenience, and sustainability.
We particularly encourage interdisciplinary approaches across food science, nutrition, and engineering to delve into the following areas: advances in cereal processing technologies (such as extrusion, fermentation, and novel thermal treatments); the impact of processing on texture and microstructure; nutritional improvement strategies (such as bioactive enrichment and glycemic control); and consumer perception studies related to sensory properties and acceptability.
We invite authors to contribute original research articles, as well as review articles, on cereals and cereal products, which have current or potential applications in improving food quality, health outcomes, and sustainable food systems.
Dr. Jing Hong
Dr. Jian Li
Dr. Zhi-Hong Zhang
Guest Editors
Dr. Mingfei Li
Guest Editor Assistant
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.
Keywords
- cereal processing
- texture properties
- nutritional quality
- consumer acceptance
- functional compounds
- sensory evaluation
- sustainable processing
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