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Special Issue "Current Practice and Future Directions of Application of Puffed/Extruded Technologies in Food"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (10 March 2023) | Viewed by 14235
Special Issue Editors
Interests: rheological properties and interaction of protein; polysaccharide; starch and cellulose in food
Interests: extrusion process; puffing; grains; drying; food extrusion technology; numerical simulation
Special Issue Information
The development of new food products obtained by extrusion processing has increased in recent years. As a highly versatile, productive, low cost, and low energy cost mechanical process, extrusion is considered as the multiple unit operations which contained mixing, shearing, plasticizing, melting, cooking, denaturation, fragmentation, and texturization to produce a wide variety of food products, such as ready-to-eat foods, and enhance the nutritional quality in the food industry.
The physical and chemical property changes to the material involve complex changes in the food matrix, phytochemical composition and organoleptic properties, such as texture, colour and flavour, due to the influence of high temperature, high pressure, and high shear during extrusion process. These changes are related to extrusion parameters, such as processing temperature, processing speed, and feed moisture, also the characteristics of raw materials. This Special Issue aims to focus on the variation of extrusion puffing and texturizing technologies to improve the nutritional, functional and acceptability of food, and the effect of pre-treatment methods and numerical simulation is also taken into consideration.
Dr. Lijun Wang
Dr. Min Wu
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.
- extrusion texture
- extrusion parameters
- low/high moisture extrusion
- single-screw/twin-screw extruder
- numerical simulation
- functional properties
- physicochemical and structural properties
- rheology property