Physical–Chemical Interactions and Composition–Structure–Property Modifications During Food Processing
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 30 November 2025 | Viewed by 641
Special Issue Editors
Interests: encapsulation; fruit and vegetable juices; spray drying; micronization, lactic acid fermentation; functional food; food chemistry; bioactive compounds; antioxidant activity; natural compounds; polyphenols; flavonoids; food powders; structure and texture of food
Special Issues, Collections and Topics in MDPI journals
Interests: functional food; food product development; food chemistry; bioactive compounds; antioxidant activity; nutraceuticals; natural compounds; polyphenols; flavonoids; nutritional value; food and health
Special Issues, Collections and Topics in MDPI journals
Interests: food powers; food science; spray drying
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are pleased to announce a Special Issue of Molecules with a particular focus on food chemistry, which aligns perfectly with the journal's core focus. This Special Issue aims to present state-of-the-art research articles and review articles that explore the complex world of food processing and uncover new insights into chemical reactions or substances that are observed.
Food processing can significantly alter the physical and chemical properties of food, impacting its molecular state, structure, and functionality. Understanding the complex physicochemical interactions that take place during processing is crucial for controlling and optimizing the quality, safety, and nutritional value of food products. This Special Issue aims to gather original research and review papers that focus on the transformations of food components, such as proteins, polysaccharides, lipids, and bioactive compounds, under various processing methods, including thermal, mechanical, enzymatic, and innovative non-thermal technologies.
The emphasis will be on exploring the relationships between composition, structure, and properties. Gaining insights into these relationships at the molecular level will help identify how processing methods influence physical characteristics, such as texture and structure, as well as health-related aspects, including the stability and bioavailability of nutrients. These properties ultimately impact consumer perception and evaluation of the food.
We particularly welcome studies employing advanced analytical techniques and interdisciplinary approaches. We encourage submissions that merge fundamental insights with practical applications in food science and technology.
Dr. Emilia Janiszewska-Turak
Prof. Dr. Anna Gramza-Michałowska
Dr. Karolina Szulc
Guest Editors
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 100 words) can be sent to the Editorial Office for announcement on this website.
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
- structure
- food
- thermal properties
- chemical composition
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