Advances in Food Polymers and Colloids: Processing and Applications

Dear Colleagues,

Food colloids encompass a wide range of biopolymers, such as polysaccharides, proteins, and/or their complexes with other natural ingredients. In recent years, significant strides have been made in the realm of food polymers and colloids. Through cutting-edge processing techniques, such as microfluidics, emulsification, and controlled release, researchers have harnessed the power of these food polymers and colloids to create novel textures, flavors, and nutritional profiles. The relationships between the structures, i.e., conformation, charge density and molecular weight, and the functions of polymers and colloids, are extensively under investigation, yet remain less recognized. Therefore, in this Special Issue of Foods, we encourage the submission of manuscripts focusing on all aspects of food polymers and colloids: physicochemical properties including gelation, rheology, syneresis, and lubrication; interfacial properties including the stabilization of dispersions, emulsions, and foams; the encapsulation and controlled release of bioactive compounds; health efficacy, particularly with regard to the role of hydrocolloids as functional ingredients to modulate the gastrointestinal fate of foods; and industrial applications in the food industry and other related fields.

This Special Issue aims to collect recent research advances related to the abovementioned topics, which will contribute to the development of novel theories, technologies, and corresponding facilities of food polymers and colloids, as well as their uses in the modern food industry.

Dr. Yiguo Zhao
Dr. Simin Feng
Dr. Yang Wei
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.