Physicochemical Properties and Functional Performance of Dairy Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: 10 September 2026 | Viewed by 3604
Editors
Interests: dairy processing; functional foods; probiotics; bioactive substance delivery systems; microencapsulation; antioxidants; gastrointestinal microbiota; food application; health benefits
Interests: dairy foods; functional dairy products: probiotics, prebiotics and fibers; effect of animal feeding on milk quality and properties; foods of animal origin; quality and product development and improvement; fatty acid analysis of foods; gas chromatography; sensory analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The physicochemical properties of dairy products fundamentally govern their macro-functional performance, determining key attributes such as texture, stability, and nutritional efficacy. Understanding the "composition–structure–property–function" relationship is essential for advancing dairy science and meeting evolving consumer demands. This Special Issue aims to systematically compile the latest research advances and cutting-edge findings in this field, with a focus on the molecular structures of key dairy components, their interactions, and their dynamic evolution during thermal processing and storage. Specific research emphases include, but are not limited to, the following: the conformational transitions, aggregation kinetics, and interfacial behavior of dairy proteins and their impact on gel texture and stability; the crystallization behavior, emulsification mechanisms, and demulsification processes of milk fat globules and their correlation with product spreadability and mouthfeel richness; as well as the rheological properties, textural characteristics, and release-retention patterns of flavor compounds in dairy systems. By integrating multidisciplinary approaches, this collection elucidates critical structure–function relationships, supporting the development of next-generation, high-value dairy products with tailored functionalities and enhanced quality.
Dr. Jiage Ma
Prof. Dr. Esther Sendra
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
- dairy products
- physicochemical properties
- functional properties
- milk fat
- rheology
- textural properties
- processing stability
- milk proteins
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