Micro- and Nanomaterials in Food Science: Preparation, Characterization, and Application

Dear Colleagues,

Micro/nanostructured materials are currently attracting increased attention in food science. By tailoring size, morphology, surface chemistry, and hierarchical structure, these materials can deliver potent antimicrobial and antioxidant functionalities, enable intelligent real-time freshness sensing, achieve site-specific nutrient delivery, and markedly enhance bioavailability. These benefits and applications show the great significance and advantages of micro/nanotechnology in the area of food science and engineering. This Special Issue seeks to capture the latest breakthroughs in the micro/nanotechnology field, spanning from the design, synthesis, and characterization of micro/nanomaterials to their application in food science. We welcome high-quality original research, critical reviews, and short communications that address topics including, but not limited to, the following:

• Green, scalable, and economical synthesis routes of micro/nanomaterials;
• Active and intelligent packaging, edible coatings, food preservation, etc.;
• Nano-encapsulation and controlled release of ingredients (probiotics, minerals, antibacterial agents, antioxidants, flavors, etc.);
• Nanosensors, nano-biosensors, and lab-on-a-chip devices for rapid detection of pathogens, allergens, pesticide residues, etc.;
• Advanced characterization techniques for size, morphology, surface charge, aggregation state, and interfacial behavior in complex food matrices;
• Interactions with the food matrix, processing conditions (pH, ionic strength, temperature, shear), and the human gastrointestinal tract;
• In vitro and in vivo toxicology, gut microbiome impacts, allergenicity, cytotoxicity, and genotoxicity studies;
• Regulatory perspectives, risk assessment frameworks, and consumer acceptance;

Dr. Kun Feng
Dr. Rongzu Nie
Dr. Yunshan Wei
Guest Editors

Manuscript Submission Information

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