Impact of Non-Thermal Processing on Physicochemical Properties of Foods
A Special Issue of Foods (ISSN 2304-8158) belonging to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 10 February 2027 | Viewed by 50
Editors
Interests: thermal and non-thermal processing of foods; novel food processing technologies; food materials science; mathematical modeling of food processing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Non-thermal processing technologies have received increasing attention as alternatives to traditional thermal processing to preserve product quality with minimal heat-induced damage. These technologies, including high-pressure processing, pulsed electric fields, cold plasma, ultrasound, ultraviolet and pulsed light treatments, ozone treatment, irradiation, membrane- or electric-field-assisted processes and even 3D-4D printing, may nevertheless significantly affect physicochemical properties and functionalities of food materials in either a desirable or an undesirable way. Studies on the application of these technologies to various food materials, especially those of a combination of new technologies and novel materials, are therefore needed.
This Special Issue aims to provide a platform for recent research on how non-thermal processing influences the various physicochemical properties of foods. Topics may include, but are not limited to, changes in proteins, starches, polysaccharides, lipids, pigments, enzymes, bioactive compounds, water mobility, rheological behavior, texture, color, flavor, microstructure, and storage stability. Contributions focusing on process–composition–structure–property relationships, advanced analytical/sensory characterization, molecular simulations, modeling (phenomenological and AI-based), optimization, and scale-up are encouraged.
The Special Issue welcomes original research articles and reviews covering various food systems, again including but not limited to plant-based foods, dairy products, beverages, meat, seafood, functional foods, and alternative proteins. All non-thermal processing technologies will be of interest.
By bringing together fundamental and applied studies, this Special Issue is expected to help clarify mechanisms of property modifications during non-thermal processing and support the development of safer, healthier, more sustainable, and higher-quality food products.
Prof. Dr. Sakamon Devahastin
Dr. Luxsika Ngamwonglumlert
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-anonymized 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
- process–composition–structure–property relationships
- food functions
- high-quality food products
- health foods
- functional foods and ingredients
- sustainable food systems
- molecular simulations
- transport phenomena
- artificial intelligence
- machine learning
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