Precision Processing and Functional Ingredient Exploration in Cereal-Based Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 20 April 2026 | Viewed by 8
Special Issue Editors
Interests: cereal; food processing and preservation; functional ingredients; sensory quallities
Special Issue Information
Dear Colleagues,
We kindly invite you to submit original research or review articles that contribute novel insights on innovative processing technologies and functional properties of cereal-based foods. Cereals are global staple foods, and they provide basic energy consumption and fundamental nutrients for human beings. Currently, there is an increasing demand for new types of cereal-based foods that are palatable and nutritious to satisfy the demands of health-conscious consumers. Therefore, innovative processing technologies (e.g., extrusion, enzymolysis, fermentation, etc.) that improve the sensory and nutritional properties of cereals are encouraged in this Special Issue. Submissions should concern specific functional ingredients, such as dietary fibre, phenolic compounds, vitamins, and so on. In addition, their bioaccessibility and functional properties may also be considered. This Special Issue aims to provide latest scientific insights and technological developments of cereal-based foods and then promote the development of cereal products and improvements in public health.
Dr. Yejun Zhong
Dr. Zicong Zeng
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 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 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
- cereal-based foods
- processing technologies
- sensory qualities
- functional ingredients
- bioaccessibility
- functional properties
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