Recent Advances in Lipid Delivery Systems for Food Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 10 July 2026 | Viewed by 5
Special Issue Editor
Interests: lipid nutrition; food emulsion; chocolate; specialty fats; diacylglycerol; medium and long chain triacylglycerol
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Lipid delivery plays an indispensable role in advancing functional foods by improving solubility, stability, and bioavailability of fat-soluble nutrients, e.g., ethyl esters of polyunsaturated fatty acids, lutein esters, sterol esters, polyphenols, vitamin A, and vitamin D. By modulating the physicochemical properties of the ingredients, these delivery systems enable precise targeting of active components to specific physiological sites, thereby enhancing their therapeutic efficacy and expanding the formulation versatility of functional food products. Therefore, various lipid delivery systems, mainly emulsions, nanoemulsions, liposomes, and solid lipid nanoparticles, represent an ideal strategy for achieving precise nutritional support. Significant improvements in antioxidant capacities can also be achieved through oil–water interface design and composition optimization. Emulsion stability evaluation methods, rheological monitoring techniques, and sensory attributes are equally crucial, serving as key factors to ensure shelf-life stability and application performance of the lipid delivery systems. Such systems could be applied in fortified functional foods, especially infant formula, elderly nutrition, metabolic health products, and medical foods, providing nutritional support for the specific needs of chronic disease patients and populations with special physiological requirements. This Special Issue is dedicated to investigating the construction of lipid delivery systems and their stability, optimizing the efficiency of fat-soluble nutrient delivery, and exploring their practical applications in nutritional support.
Dr. Jun Jin
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.
Keywords
- lipid delivery
- fat-soluble nutrient
- bioaccessibility
- functional foods
- foods for special medical purposes
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