Technological Functionality and Applications of Dairy Ingredients
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: closed (10 April 2021) | Viewed by 8117
Special Issue Editors
Interests: dairy science and technology; UHT processing and products; whey proteins; thermal and nonthermal processing; new product development
Special Issues, Collections and Topics in MDPI journals
Interests: physico-chemical and functional changes to milk and other milk-derived streams during processing, especially concentration and dehydration; characterization of compositional and biofunctional aspects of milk fat globule membrane (MFGM)-enriched dairy streams; innovative developments in membrane separation technology for targeted enrichment and enhanced functionality of milk-derived ingredients in food formulation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Over the last 50 years, the dairy industry has evolved from a processor of milk and a manufacturer of butter, cheese and powders to a producer of many products, including milk components, which are used as ingredients in a wide range of foods. This evolution has occurred due to improved knowledge of the chemical components, the development of commercial separation techniques, and increased knowledge of the nutritional and functional properties of the components. These developments have been accompanied by advances in analytical techniques that have led to the discovery of valuable milk components, methods of extracting them from milk and ways of using them in food products. These techniques are also promoting an increased understanding of how the microstructure of food formulations may be used to guide the optimization of ingredient functionality and provide supporting diagnostic capability. All of these developments have been driven by research and development, which is ongoing. This Special Issue is designed to capture the fruits of this research and development as they relate to the functionality of the various products now made from milk and their applications in foods, special nutrition products and sports supplements. The scope of the Special Issue covers but is not limited to milk powders, protein products, lipid products, lactose products and minerals.
Prof. Dr. Hilton Deeth
Dr. Phil Kelly
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
- milk components
- ingredients
- functionality
- nutrition
- milk powders
- protein products
- lipids
- carbohydrates
- minerals
- advanced instrumentation
- food formulation microstructure
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