Food Hydrocolloids: Molecular Vision

Dear Colleagues,

Hydrocolloids are excellent allies in food technology in a world concerned with quality and food safety, both as ingredients and additives used throughout the food production chain.

This Special Issue seeks to collect original publications and reviews of critical literature related to the characterization, properties, functionality, and application of hydrocolloids in food and feed. The key focus of the research should be on the hydrocolloid material, from the perspective of both its chemical and physicochemical characterization and its applications in the food field, with special emphasis on results at a molecular level.

Prof. Dr. Juan Mejuto
Dr. Antonio Cid-Samamed
Guest Editors

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