Special Issue "New Frontiers in Dairy Technology and Hydrocolloids"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: 20 August 2021.

Special Issue Editors

Prof. Bartosz Sołowiej
Website
Guest Editor
Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Str., 20-704 Lublin, Poland
Interests: functional properties of dairy products (especially processed cheese, cheese sauces, dairy desserts, yoghurts); food products development, particularly foods for sportsmen and physically active people; fortified and reformulated dairy products with health-promoting properties; dietetics and human nutrition
Prof. Ping Shao
Website
Guest Editor
Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
Interests: novel emulsifies/hydrocolloid stabilizing systems; generation and stabilization of food emulsions; development of novel encapsulation and delivery systems; physico-chemical stability and texture improvement of foods during shelf-life; determination of physicochemical basis of the bioactivity of nutrients and nutraceuticals.

Special Issue Information

Dear Colleagues,

Recent advancements in dairy technology and changing consumer preferences, e.g., reinforcing health-promoting properties, antioxidative properties, and reducing calorific value, have become popular. Therefore, this Special Issue on “New Frontiers in Dairy Technology and Hydrocolloids” will expand our knowledge of the abovementioned topic and will be mainly focused on: Innovations in the production of all types of dairy products, e.g., cheese, processed cheese, cheese sauces, yoghurts, dairy desserts; recent advances in milk processing technology and development of new dairy products, fortified and reformulated dairy products with health-promoting properties (reduction of fat, lactose and salt levels); quality control (physicochemical, rheological, biochemical, enzymatic, safety microbiological, sensory and stability properties of dairy products), consumer preferences, and acceptance and market research; validation of new technologies and the effects of various additives and processing variables in systems containing dairy ingredients; functional properties of milk proteins and hydrocolloids; and the use of thermal and non-thermal treatment for milk and dairy product preservation.

Prof. Bartosz Sołowiej
Prof. Ping Shao
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 papers will be 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 monthly 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 2000 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

  • Dairy products
  • Milk
  • Hydrocolloids
  • Casein
  • Whey proteins
  • Fortification
  • Texture
  • Rheology
  • Functional additives
  • Health-promoting properties

Published Papers

This special issue is now open for submission, see below for planned papers.

Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Title: Milk fat-inulin emulsions: optimization, rheological and textural properties
Authors: Paweł Glibowski
Affiliation: University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

Title: Barley brewery malts as phenolic acids source for enhancing nutritional value of set yogurt
Authors: Waldemar Gustaw
Affiliation: University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

Title: The production, composition and properties of Tvarog cheese with normalized lactose content
Authors: Justyna Żulewska

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