Physicochemical Interactions and Modifications of Composition, Structure and Properties During Food Processing
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 1032
Special Issue Editors
Interests: food safety; food quality; food analysis; edible oils; oils processing
Special Issue Information
Dear Colleagues,
This Special Issue is dedicated to presenting cutting-edge research and comprehensive reviews that investigate the intricate mechanisms of food processing, shedding new light on the underlying chemical reactions and compositional changes involved.
Food processing profoundly influences the physicochemical properties of food, affecting its molecular organization, structural integrity, and functional performance. Understanding the complex interactions that occur during processing is essential for advancing the quality, safety, and nutritional value of food products. For this Special Issue, we invite contributions that focus on the transformation of key food constituents—such as proteins, polysaccharides, lipids, and bioactive compounds—across a range of processing techniques, including thermal, mechanical, enzymatic, and emerging non-thermal technologies.
A central focus of this Issue will be on elucidating the connections between food composition, structure, and resulting properties. By uncovering these relationships at the molecular scale, researchers can better understand how different processing methods affect physical attributes like texture and microstructure, as well as health-related properties such as nutrient stability and bioavailability. These outcomes ultimately shape consumer acceptance and sensory evaluation.
We particularly encourage submissions that utilize advanced analytical methodologies and interdisciplinary strategies. Studies that integrate fundamental scientific understanding with practical applications in food science and technology are highly encouraged.
Prof. Dr. Wojciech Golimowski
Guest Editor
Dr. Kamil Czwartkowski
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
- phytochemicals
- bioactive compounds
- functional food
- food processing
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