Cereals and Cereal Products: Processing Technology, Texture, Nutritional Value and Consumer Acceptance

Dear Colleagues,

Cereals and cereal products serve as fundamental components of global diets, providing essential nutrients and dietary energy to diverse populations. The processing technologies applied to cereals—ranging from traditional methods to innovative engineering strategies—significantly influence their textural properties, nutritional profiles, and overall sensory characteristics. Understanding these relationships is critical for enhancing product quality, ensuring nutritional adequacy, and meeting evolving consumer expectations for health, convenience, and sustainability.

We particularly encourage interdisciplinary approaches across food science, nutrition, and engineering to delve into the following areas: advances in cereal processing technologies (such as extrusion, fermentation, and novel thermal treatments); the impact of processing on texture and microstructure; nutritional improvement strategies (such as bioactive enrichment and glycemic control); and consumer perception studies related to sensory properties and acceptability.

We invite authors to contribute original research articles, as well as review articles, on cereals and cereal products, which have current or potential applications in improving food quality, health outcomes, and sustainable food systems.

Dr. Jing Hong
Dr. Jian Li
Dr. Zhi-Hong Zhang
Guest Editors

Dr. Mingfei Li
Guest Editor Assistant

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