Advanced Technologies for Enhancing Structure and Functions of Films and Coatings

Dear Colleagues,

Food storage, manipulation and processing require many operations where either the processed foods coatings or their packaging are directly applied. Therefore, this prospected Special Issue aims to include studies on enhancing the functionality of the films and coatings used in the food industry by modifying their structure and composition, e.g., by embedding or encapsulating the active ingredients. The processing technologies applied in these processes are mainly gelation, flow, melting, crosslinking, heating, cooling and freezing. The final solid films and coatings of the food products will be characterized using the wide range of physicochemical, biochemical and materials engineering techniques.

Due to the complexity of the subject, our focus will be limited to studies related to plant and plant-based products, milk and milk-based products and meat (raw and processed).

We invite you to submit your contribution in the form of original research papers or reviews to be published in this Special Issue of Foods. We aim to compile original research papers and reviews from international research groups to provide valuable insights into the present state of the art of the topic and technology, challenges and innovative approaches.

Thank you for considering our invitation.

Prof. Dr. Ľubomír Lapčík
Guest Editor

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.