Special Issue "Food Microstructure and Its Relationship with Quality and Stability"
Deadline for manuscript submissions: 20 August 2021.
Interests: food microstructure; food science; food chemistry; biopolymers; dairy; plant proteins; hydrogels; emulsions; microencapsulation
Interests: valorisation of biomass residues; nanometals; glycomic sequencing; structural modification of polysacchrarides; antimicrobial and bioactive bio-based materials; materials characterization; food packaging
Special Issues and Collections in MDPI journals
Many attributes of foods are determined not only by their composition but also by the spatial arrangement of the components within the food products. Food microstructure has an impact on the mechanical properties, texture, flavour, melting properties, quality, stability and bioavailability of nutrients. Therefore, understanding the relationship of food microstructure with these various attributes is essential for a rational food product design. An effort to develop new tools to obtain more accurate structural information of foods on different size scales is encouraged, as it will accelerate progress in the field. On the other hand, food matrices are intrinsically dynamic systems, so studying the changes on food microstructure during processing, storage or consumption is crucial to fully understand all aspects of product quality and stability. This Special Issue is dedicated to the study of the links between the microstructure of food products and their quality and stability and how the microstructural information can be used to explain or even predict food behaviour.
Dr. Laura G. Gómez-Mascaraque
Dr. Antonio Martínez-Abad
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 papers will be 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 monthly 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 2000 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.
- Food microstructure
- Food dynamics
- Food stability
- Food quality
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.