Editorial Board for section 'Food Physics and (Bio)Chemistry'
- Food Physics and (Bio)Chemistry Section
- Food Engineering and Technology Section
- Food Quality and Safety Section
- Food Analytical Methods Section
- Food Microbiology Section
- Food Nutrition Section
- Nutraceuticals, Functional Foods, and Novel Foods Section
- Food Security and Sustainability Section
- Food Packaging and Preservation Section
- Sensory and Consumer Sciences Section
- Foodomics Section
- Food Toxicology Section
- Food Systems Section
- Food Biotechnology Section
- Meat Section
- Foods of Marine Origin Section
- Plant Foods Section
- Grain Section
- Dairy Section
- Drinks and Liquid Nutrition Section
Please see the section webpage for more information on this section.
Please note that the order in which the Editors appear on this page is alphabetical, and follows the structure of the editorial board presented on the MDPI website under information for editors: editorial board responsibilities.
Members
Dr. Joana S. Amaral
Section Editor-in-Chief
CIMO, Instituto Politécnico de Bragança, Bragança, Portugal
Interests: food authenticity; food chemistry; molecular biology approaches applied to food authentication and GMO detection; plant food supplements; bioactive compounds; antioxidant activity; antimicrobial activity; chromatography; development of analytical methods
* Section: Food Physics and (Bio)Chemistry
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Interests: food authenticity; food chemistry; molecular biology approaches applied to food authentication and GMO detection; plant food supplements; bioactive compounds; antioxidant activity; antimicrobial activity; chromatography; development of analytical methods
* Section: Food Physics and (Bio)Chemistry
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Riddet Institute, Massey University, Palmerston North 4442, New Zealand
Interests: relationships between the food structure; digestion and release of nutrients and bioactive compounds; encapsulation of active food ingredients; strategies to develop future food systems with better nutrition value
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Interests: relationships between the food structure; digestion and release of nutrients and bioactive compounds; encapsulation of active food ingredients; strategies to develop future food systems with better nutrition value
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Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Equipe Mixte d’Accueil n 3733, IUT Lyon 1, 01000 Bourg en Bresse, France
Interests: milk; dairy; anti-bacterial peptides; enzymatic hydrolysates
Interests: milk; dairy; anti-bacterial peptides; enzymatic hydrolysates
Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India
Interests: starch; protein; gums; pulses; cereals; functional foods; extrusion
Interests: starch; protein; gums; pulses; cereals; functional foods; extrusion
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
Interests: food proteins; functional properties; bioactive peptides; spontaneously hypertensive rats; circular dichroism; protein hydrolysates; enzyme inhibition kinetics; angiotensin converting enzyme; renin; QSAR; antioxidants; antihypertensive
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Interests: food proteins; functional properties; bioactive peptides; spontaneously hypertensive rats; circular dichroism; protein hydrolysates; enzyme inhibition kinetics; angiotensin converting enzyme; renin; QSAR; antioxidants; antihypertensive
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Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Interests: analytical chemistry; polymer chemistry; food science
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Interests: analytical chemistry; polymer chemistry; food science
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Department of Chemical Engineering and Analytical Chemistry, Research Institute of Nutrition and Food Safety, University of Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain
Interests: analytical chemistry; biomedicine; capillary electrophoresis; food; liquid chromatography; mass spectrometry; peptides and proteins; small molecules; proteomics; metabolomics
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Interests: analytical chemistry; biomedicine; capillary electrophoresis; food; liquid chromatography; mass spectrometry; peptides and proteins; small molecules; proteomics; metabolomics
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International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
Interests: chemistry and quality of seafoods; utilization of fish/shellfish byproduct; functional properties of food proteins
Interests: chemistry and quality of seafoods; utilization of fish/shellfish byproduct; functional properties of food proteins
Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia
Interests: polysaccharides; proteins; rheological and textural stydies; food by-products; physico-chemical properties; antioxidant properties; functional properties; sensory properties; food formulation; food preservation; food processing; food safety
Interests: polysaccharides; proteins; rheological and textural stydies; food by-products; physico-chemical properties; antioxidant properties; functional properties; sensory properties; food formulation; food preservation; food processing; food safety
Department of Agricultural Food and Nutritional Science, University of Albertadisabled, Edmonton, Canada
Interests: non-enzymatic browning reactions; maillard and caramelization; milk glycomacropeptide; meat science
Interests: non-enzymatic browning reactions; maillard and caramelization; milk glycomacropeptide; meat science
REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, 689 Porto, Portugal
Interests: food taste perception; food taste harmonization; astringency; bitterness; polyphenols; polysaccharides; protein-polyphenol interactions
Interests: food taste perception; food taste harmonization; astringency; bitterness; polyphenols; polysaccharides; protein-polyphenol interactions
School of Chemistry, University College Dublin, Belfield, Dublin 4, Ireland
Interests: physical chemistry of biocolooids/food colloids; biocatalysis and enzymes; ultrasonic spectroscopy
Interests: physical chemistry of biocolooids/food colloids; biocatalysis and enzymes; ultrasonic spectroscopy
Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain
Interests: emulsions; surfactant; rheology; disperse system; nanoemugels; cryo-SEM; multiple light scattering; laser diffraction; nanoencapulation; suspoemulsion
Special Issues, Collections and Topics in MDPI journals
Interests: emulsions; surfactant; rheology; disperse system; nanoemugels; cryo-SEM; multiple light scattering; laser diffraction; nanoencapulation; suspoemulsion
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Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritza Blv., 4000 Plovdiv, Bulgaria
Interests: plant proteins; plant bioactive compounds; functional food; emulsions; food processing by-products and waste valorization
Interests: plant proteins; plant bioactive compounds; functional food; emulsions; food processing by-products and waste valorization
Department of Food Science, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
Interests: polysaccharide; polyphenol; structure; hypolycemic; antioxidant; gut microbiota
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Interests: polysaccharide; polyphenol; structure; hypolycemic; antioxidant; gut microbiota
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Institut for Grøn Teknologi, Syddansk Universitet, Odense, Denmark
Interests: food microstructure; optical microscopy; gastrophysics; structure-function relationship; emulsions; texture; rheology
Interests: food microstructure; optical microscopy; gastrophysics; structure-function relationship; emulsions; texture; rheology
School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
Interests: food quality and safety; food toxicology; food microbiology; nutraceuticals and functional foods; food security and sustainability; food packaging and preservation
Interests: food quality and safety; food toxicology; food microbiology; nutraceuticals and functional foods; food security and sustainability; food packaging and preservation
Department of Agricultural, Food and Forest Sciences, University of Palermo Viale delle Scienze 13, 90128 Palermo, Italy
Interests: food quality; wine technology; wine chemistry; grape and wine phenols; grape and wine volatile compounds; postharvest dehydration; sensory analysis
Interests: food quality; wine technology; wine chemistry; grape and wine phenols; grape and wine volatile compounds; postharvest dehydration; sensory analysis
Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), Università degli Studi del Molise, Via De Sanctis, I-86100 Campobasso, Italy
Interests: emulsions; food colloids; food rheology
Interests: emulsions; food colloids; food rheology
Chemistry Department, Universidade de Aveiro, Aveiro, Portugal
Interests: functional properties of polysaccharides and proteins; rheology and texture of agro-food products; edible biopolymer films and coatings; electrospun (bio)polymer nanofibers with potential application in biomedical and food-related areas; interfacial properties of colloids and ionic liquids
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Interests: functional properties of polysaccharides and proteins; rheology and texture of agro-food products; edible biopolymer films and coatings; electrospun (bio)polymer nanofibers with potential application in biomedical and food-related areas; interfacial properties of colloids and ionic liquids
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Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil
Interests: fats and oils; food structure; food rheology; colloidal systems; soft matter; powder foods
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Interests: fats and oils; food structure; food rheology; colloidal systems; soft matter; powder foods
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Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark
Interests: alternative protein (plant and algea protein); dairy protein; free radical chemistry and oxidative changes in foods; analytical chemistry with mass spectrometry (LC-MS and GC-MS) in focus; metabolomics; nutrition
Interests: alternative protein (plant and algea protein); dairy protein; free radical chemistry and oxidative changes in foods; analytical chemistry with mass spectrometry (LC-MS and GC-MS) in focus; metabolomics; nutrition
Department of Food Science and Technology, The University of Tennessee, Knoxville, TN, USA
Interests: food chemistry; food bioactives; bioactive peptides; phenolic compounds
Interests: food chemistry; food bioactives; bioactive peptides; phenolic compounds
Biopolymers Group, Faculty of Life Sciences & Medicine, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK
Interests: structure and function of plant food polysaccharides; dietary fibre; mechanisms of starch digestion; gut function and postprandial metabolism
Interests: structure and function of plant food polysaccharides; dietary fibre; mechanisms of starch digestion; gut function and postprandial metabolism
Department of Agricultural Food and Environmental Sciences, Universita Degli Studi di Perugia, Perugia, Italy
Interests: food chemistry
Interests: food chemistry
Department of Agricultural, Food and Environmental Sciences, University Polytechnical of Marche, 60121 Ancona, Italy
Interests: food rheology; food texture; innovative approach to traditional foods typing; sustainable extension of food shelf-life; emerging technologies for grape, milk, and cereal derivatives
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Interests: food rheology; food texture; innovative approach to traditional foods typing; sustainable extension of food shelf-life; emerging technologies for grape, milk, and cereal derivatives
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Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad P.O. Box 91775-1163, Iran
Interests: lipid chemistry and stability; edible fats and oils; antioxidants
Interests: lipid chemistry and stability; edible fats and oils; antioxidants
Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, University of Hohenheim (Stuttgart), Garbenstr. 25, D-70593 Stuttgart, Germany
Interests: enzymatic processes; microbial enzymes; food enzymes; enzymatic analysis; enzyme technology; production of enzymes; enzyme immobilisation
Interests: enzymatic processes; microbial enzymes; food enzymes; enzymatic analysis; enzyme technology; production of enzymes; enzyme immobilisation
Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Pepper Lane, Whiteknights, Reading RG6 6DZ, UK
Interests: food chemistry; neutron reflectometry; calorimetry; plant proteins; polyphenols; lipid membranes; cereal chemistry
Interests: food chemistry; neutron reflectometry; calorimetry; plant proteins; polyphenols; lipid membranes; cereal chemistry
Department of Computer, Modelling, Electronic and System Engineering, University of Calabria, 87036 Rende, CS, Italy
Interests: food engineering; rheology; emulsions; food gels; organogels; bigels; dough; interfacial rheology; chemical engineering
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Interests: food engineering; rheology; emulsions; food gels; organogels; bigels; dough; interfacial rheology; chemical engineering
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