Food Emulsion System: Preparation, Stabilization and Application
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Systems".
Deadline for manuscript submissions: closed (31 August 2025) | Viewed by 589
Special Issue Editor
Interests: design of food emulsion systems; textural modification; stabilization mechanism; food processing;
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Emulsions have been widely used in food systems with different contributions, including improvements in their texture, flavor, mouthfeel, nutritional values, and shelf-life. Due to the complexity of food systems, the physiochemical properties and stability of emulsions become very critical, requiring careful design of their structure, stabilizers, interfacial properties, and compositions.
In this Special Issue, we encourage the submission of manuscripts related to the design of food emulsion systems according to one specific application challenge, such as texture, storage stability, processing stability, compatibility, and food simulations. We highly encourage the submission of manuscripts that have potential applications in real food systems or the manufacturing of a novel food matrix.
Prof. Dr. Yan Li
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 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
- emulsions
- interface
- stability
- texture
- food simulation
- rheological property
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