Structure and Function Research in Food Chemistry
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 31 August 2026 | Viewed by 96
Special Issue Editors
Interests: food science and technology; chemistry; nutrition and dietetics engineering; biotechnology
Special Issue Information
Dear Colleagues,
We are pleased to invite submissions to the Special Issue entitled ”Structure and Function Research in Food Chemistry” in the journal Molecules. This issue aims to highlight recent advances in understanding how the molecular architecture and microstructural features of food systems govern their functional, nutritional and physicochemical properties.
Food microstructure serves as the critical bridge between chemical composition and macroscopic behavior. Therefore, this Special Issue welcomes original research articles, short communications and comprehensive reviews that delve deeply into the micro-scale organization of foods. We are particularly interested in interdisciplinary contributions that explore the in-depth microstructural characterization of food macromolecules, such as proteins, lipids and polysaccharides, along with their spatial distribution. Furthermore, we encourage submissions investigating how conventional and novel processing technologies alter food microstructure and rheological behavior. Studies focusing on structure–function relationships in complex food matrices are highly welcomed, as well as research providing insights into the impact of molecular interactions on the stability, texture and bioavailability of bioactive compounds. We also seek to highlight the application of advanced analytical, microscopic or modeling methodologies used to evaluate and predict food structure.
By bringing together innovative experimental and theoretical studies from chemistry, biochemistry, nutrition and food-engineering perspectives, this Special Issue seeks to provide a platform for exchanging new insights. Ultimately, these contributions will support the development of healthier, more stable and functionally optimized food systems.
We look forward to your valuable contributions.
Prof. Dr. Nevzat Konar
Guest Editor
Dr. Nazlı Kanca
Guest Editor Assistant
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 250 words) can be sent to the Editorial Office for assessment.
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. Molecules 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 2700 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.
Keywords
- food macromolecules
- food microstructure
- food structure-function relationships
- bioactive food compounds
- functional food
- molecular interactions in food systems
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