Special Issue "Milk and Dairy Products: Linking the Chemistry, Structure, Processing, and Food Properties"
Deadline for manuscript submissions: 10 March 2023 | Viewed by 13851
Interests: physio-chemical properties of biomaterials; dehydration and granulation; dairy technology; foods structural and textual designs; powder technology; state transition and phase transition in foods; encapsulation of functional food ingredients; functional delivery; stabilization of probiotic and dairy ingredients; plant-based ingredients
Special Issues, Collections and Topics in MDPI journals
Special Issue in Foods: Research Progress in Molecular Characteristics and Structure of Food
At present, milk and dairy products represent an important component of the diet of humans of all ages, and understanding the different milk constituents and their contribution to the structure, texture, consumer acceptability, and nutritional value of dairy products during processing is very important. New milk sources are emerging and are foreseen to contribute new qualities to existing products. The structural and sensory properties of the dairy products vary significantly depending on the chemistry of milk from different sources and or animal species (e.g., buffalo, goat, sheep, camel, donkey). In this Special Issue we welcome you to contribute submissions (including original research and current review articles) on the chemistry of milk from different animal species, and its effects on the structural, sensory and nutritional value of processed products and the relation between composition, processing and product functionality, with topics such as:
- Correlations between chemistry, structure and function, and their relations to milk characteristics;
- The performance of milk from different animal species/breeds during processing and how it affects the structure and sensory properties of the processed dairy products;
- Effect of processing technologies (traditional and novel) as strategies for quality maintenance or improvement of the main milk components and dairy products (e.g., physical and chemical properties, nutritional value, sensory characteristics).
Prof. Dr. Song Miao
Prof. Dr. Peng Zhou
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 2400 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.
- dairy products
- bovine and non-bovine milk
- sensory quality
- nutritional quality