Physicochemical Properties of Innovative Food Products During Processing
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 31 October 2025 | Viewed by 90
Special Issue Editors
Interests: food processing; dehydration; extrusion; physicochemical properties; nutritional and functional value; bioactive compounds; in vitro digestion; natural ingredients; antioxidant capacity
Special Issues, Collections and Topics in MDPI journals
Interests: food processing; extrusion; protein texturization; physicochemical properties; sensory analysis functional value; bioactive compounds; food quality; hydrocolloids; natural ingredients; antioxidant capacity; edible films
Special Issue Information
Dear Colleagues,
Physicochemical properties are essential for the quality, functionality, and stability of innovative food products, directly influencing their sensory and nutritional characteristics. During processing, factors such as temperature, pressure, and water activity induce changes in the texture, color, and nutrient retention of food products; understanding these transformations is crucial for developing sustainable and functional foods that meet consumer demands. Emerging technologies, including high-pressure processing, pulsed electric fields, and 3D food printing, modify physicochemical behaviors while preserving nutritional integrity. However, predicting their effects on stability, phase transitions, and molecular interactions remains challenging. Analytical techniques such as rheology, spectroscopy, thermal analysis, and microstructural characterization are essential for monitoring and optimizing these changes throughout production. Research in this field enables the optimization of processing parameters to preserve bioactive compounds, enhance nutrient bioavailability, and design food structures with specific functional properties. Future studies should focus on refining predictive models, real-time monitoring systems, and interdisciplinary approaches to improve food quality, safety, and sustainability. Advancing this knowledge will drive innovation in the food industry, leading to the development of products with enhanced physicochemical attributes that satisfy both nutritional and sensory requirements.
Dr. Marta Igual Ramo
Guest Editor
Dr. Irene Peñaranda
Guest Editor Assistant
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Keywords
- physicochemical properties
- innovative foods
- food processing
- quality and stability
- functional foods
- safety and shelf life
- sensory analysis
- texture and rheology
- bioactive compounds
- emerging food technologies
- food sustainability
- design of food structures
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