Microstructure of Food and Food Materials

Dear Colleagues,

Food structures differ in their complexity, spatial and size distribution, functional properties, reactivity, and stability. Food structures range from the delicate self-assembled structural constituents of plant- and animal-derived tissues to the functional structural elements that are designed, prepared, and deliberately introduced to food materials and products. The microstructural properties of food materials and products significantly affect the physico-chemical, textural/rheological, functional, nutritional, and sensory properties as well as the acceptability and shelf-stability of foods. From the structural point of view, food processing is aimed at either stabilizing and preserving the inherent structural elements and properties of food materials, or at modulating and controlling the way, extent, and rate at which these structures change during the processing, shelf life, and in some cases, consumption of foods. The importance of developing dedicated highly-functional delivery platforms, in the form of microcapsules, microspheres, emulsions, gels, and composites has been recognized in recent years. The architectural properties of such systems and their constituent structural elements significantly influence and govern the functionality of these platforms. In recent years, advanced analytical tools for studying the microstructural properties of foods and food materials have been developed, and have allowed the establishment of detailed and relevant information about the microstructural properties of food and food materials. This information has enhanced our overall capability to develop, manufacture, and deliver high-quality, functional, nutritious, enjoyable, and stable foods. This Special Issue is intended to provide a detailed discussion of all the aforementioned multi-faceted aspects of the microstructural properties of foods and food materials. The information that will be included in this Special Issue is of relevance and importance to researchers, academics, and all those who are involved in studying, developing, and manufacturing food products.

Prof. Moshe Rosenberg
Guest Editor

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• microstructure of food materials
• microstructure of food raw materials
• food microstructure, texture, and rheology
• microstructural and functional properties of foods
• microstructure of nutrient delivery systems and devices
• microstructure of food emulsions, gels, and foams
• methods for studying food microstructure
• modeling and computer simulation of food microstructure
• advanced microscopy methods for studying food microstructure
• applications for MRI in studying food microstructure
• effects of processing on food microstructure
• microstructure and food functionality
• advanced analytical tools for studying the microstructure of food and food materials
• designing and introducing desired microstructural properties
• the dynamic nature of food microstructure
• microstructure and sensory properties of foods
• modulating food microstructure
• microstructure of dairy products