Special Issue "Food and Beverage Emulsions: Microstructural and Rheological Research"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (15 May 2019)

Special Issue Editors

Guest Editor
Prof. Dr. Bettina Wolf

Professor of Microstructure Engineering,School of Chemical Engineering,University of Birmingham, Birmingham B15 2TT, UK
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Guest Editor
Dr. Fotis Spyropoulos

School of Chemical Engineering, College of Engineering and Physical Sciences, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK
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Special Issue Information

Dear Colleagues,

Many food and beverage products are based on emulsion technology, ranging from macro emulsions at micrometre-length scales to nano emulsions possessing sub-micron-sized droplets. In addition to these thermodynamically-unstable systems, spontaneously-formed micro emulsions exist. Emulsion technology over such varied colloidal dimensions is applied in foods and beverages to impart desired texture properties, create mouthfeel, deliver bioactives targeting specific delivery sites along the human digestive system—including taste in the oral cavity, adjust optical appearance, etc. All of these functionalities are closely linked to the microstructure of the multi-phase emulsion system, including the properties of each of the immiscible phases and of their interface(s). Emulsion microstructure is created through the interplay between carefully selected emulsion components and closely controlled process regimes. Many of the above-mentioned quality attributes of food and beverage emulsions are driven by their rheological behavior, which, in turn, is related to emulsion microstructure. The relationships are undoubtedly complex due to the multiphase nature of the challenge. As a very active field of research aiming to contribute to the development of highly nutritious foods and beverages, this Special Issue endeavors to attract high-quality manuscripts to highlight scientific foundation and advance current understanding in the area of emulsion formulation in order to facilitate and encourage future commercial advances.

Dr. Bettina Wolf
Dr. Fotis Spyropoulos
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 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 650 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.


  • Complex emulsions
  • Encapsulation
  • Interfacial design
  • Interfacial rheology
  • Rheology
  • Microstructure
  • Delivery of actives
  • Processing
  • Enhanced nutritional properties
  • Consumer

Published Papers

There is no accepted submissions to this special issue at this moment.
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