Preparation, Structure-Property Relationships and Applications of Food Emulsion

Dear Colleague,

In the last decades, theoretical and technological developments in emulsions have opened up new opportunities for the food industry. This has led not only to a wide variety of emulsion-based foods, but also to innovation in formulations leading to efficiency and sustainability. In this field, the expansion of natural ingredients (proteins, polysaccharides, starches, and dietary fibers), the modulation of formulations, the extension of preparation techniques, and the regulation of the structure–property relationships of emulsion systems have been of great interest. The behavior of water, edible oil, stabilizers, and additives at the interface and in the continuous phase, as well as the interaction between these components, have become important factors in the study of overall product quality. In addition to traditional emulsion products such as homogenized milk, dressings, sauces, and cream, the recent advances in delivery vehicles, multifunctional edible films, fermented dairy systems, and low-calorie foods have attracted interest.

We welcome both original research and review articles on topics including, but not limited to:

• The development and utilization of novel food emulsion ingredients;
• Novel technologies for the preparation of food emulsions;
• Relationship between the structure of emulsifiers and the properties of emulsions;
• Interactions of common components in food emulsions at interfaces or in continuous phases;
• Applications of emulsion systems in the food industry;
• Upgrading traditional food emulsion formulations.

Prof. Dr. Qiangzhong Zhao
Dr. Bifen Chen
Dr. Lihua Huang
Dr. Yongjian Cai
Guest Editors

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