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Special Issue "Food Powder Properties and Influencing Factors"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 20 September 2023 | Viewed by 1818
Special Issue Editor
Interests: dairy matrices; food powders; powder surface; microscopy; storage; lactic acid bacteria
Special Issue Information
Food powders represent a large proportion of the total processed food in the world. There are several reasons for this, such as extended shelf-life, facilitated transport and usage convenience, relatively high stability, and the possibility of a high rate of production. The preservation of excellent functional properties strongly depends on powder processing parameters and storage conditions. For example, an increase in water content during storage causes powder adhesion through the powder particle surfaces leading to powder caking, loss of flowability, and loss of solubility, which affect the quality of the final product. Thus, much attention must be paid to understanding particulate food systems and how intrinsic and extrinsic factors can influence them. This involves the control of the surface and internal structures of powder particles.
This Special Issue focuses on particle structure and surface characterization, chemical and physicochemical characterization, powder rheological properties, powder reconstitution behavior and the factors (temperature, relative humidity, duration, light exposure, vibrations, etc.) impacting their functionality.
Dr. Jennifer Burgain
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.
- particle structure
- particle surface
- powder reconstitution
- powder flowability
- powder storage
- dairy powders
- plant powders