- 4.9Impact Factor
- 9.7CiteScore
- 14 daysTime to First Decision
Advance in Shaping Rheological and Functional Properties of Systems Based on Cereal Biopolymers
This special issue belongs to the section “Biobased and Biodegradable Polymers“.
Special Issue Information
Cereal biopolymers are widespread around the world. Bio-renewal, ease of production and wide application in the food and non-food industries are just some of their features. Cereal starch biopolymers differ in rheological and functional properties from potato biopolymers. Similarly to multi-component systems with their participation, the addition of various technological components can shape their new properties, as well as a number of chemical, physical, or enzymatic modifications. The effect of technological components on the rheological properties of dough based on cereal flour and non-grain flour is also interesting. In this aspect, it is also interesting to make gluten-free dough and shape its properties under the influence of various modifications and addition of ingredients.
Keywords
- biopolymer
- cereal
- starch
- rheological properties
- functional properties
- flour
- dough
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.
Published Papers
Get Alerted
Add your email address to receive forthcoming issues of this journal.
