Food Hydrocolloids: Structure, Properties and Application—Volume II
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 25 June 2024 | Viewed by 1560
Special Issue Editors
Interests: protein; microstructure; rheological properties; physicochemical and chemical characterization; food quality; food safety
Special Issues, Collections and Topics in MDPI journals
Interests: carbohydrate polymers; colloidal properties; structured design; multicomponent interaction
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue follows on from the extraordinary success of Volume I (https://www.mdpi.com/journal/foods/special_issues/food_hydrocolloid).
Hydrocolloids are widely used in the food industry to perform several functions, such as gelling, thickening, stabilizing foams, emulsions and dispersions, inhibiting ice and sugar crystal formation, and the controlled release of flavors. Even though they are often present in small amounts, i.e., at concentrations of less than 1%, they can have a remarkable influence on the rheological and textural properties of food products. Additionally, their properties are closely related to the hydrocolloid structure and intermolecular interactions, and the role of hydrocolloids as dietary fiber is an area of increasing importance due to the associated nutritional benefits. The relationship between physicochemical properties and health outcomes has been highlighted in recent years, and the related field of study has become a research hotspot in academic circles. Therefore, this Special Issue focuses on structure, chemical, and physicochemical characterization, rheological properties, interfacial properties, film-forming properties, health, and the application of food hydrocolloids.
Prof. Dr. Ru Liu
Dr. Hongshan Liang
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. Foods 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 2900 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
- rheological properties
- self-assembly
- interactions
- chemical and physicochemical characterization
- interfacial properties
- film-forming properties
- stabilization
- health