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Special Issue "Current Practice and Future Directions of Nanotechnology Application on Food Processing"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 10 May 2023 | Viewed by 11708
Special Issue Editors
Interests: nutrient delivery system; digestibility; functional carbohydrates; biodegradable packaging materials
Interests: nanotechnology; nutrient delivery system; functional characteristics; digestibility; biomimetic plant foods; nutraceutical properties
Interests: emulsions; plant-based food; delivery system; nanoparticle; intelligent biopolymer food packaging; functional food; digestive properties; protein corona
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
The emergence and rise of nanoscience have led to significant developments in changing the properties of various foods. The novel physicochemical properties at nanoscale matter enhance the texture, color, physicochemical stability and sensory properties of food.
Moreover, nanoscience and nanotechnology have the potential to provide new solutions in the development of functional food, in particular the inclusion of bioactive compounds without affecting the sensory perception of the consumer and improving the uptake of certain components.
Various kinds of nanomaterials (nanoparticles, nanogels, nanoemulsions, nanomembranes, and nanofibers) have been developed to create delivery systems to protect bioactive agents from harsh processing and storage conditions. Delivery systems have great potential for improving the effectiveness of bioactive compounds to improve human health and wellbeing.
In addition, the application of nanocomposites is expected to expand the use of edible and biodegradable films in active packaging to preserve fresh foods and to extend their shelf life.
Additionally, the detection of microorganisms and contaminants using nanosensors is a particularly important application of food nanotechnology.
Therefore, this Special Issue focuses on current practice and future directions of nanotechnology application on food processing, including, but not limited to, the above topics.
Prof. Dr. Zhengyu Jin
Dr. Chao Qiu
Prof. Dr. Lei Dai
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 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 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 2400 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.
- delivery systems
- biodegradable films
- functional food