Food Physics and (Bio)Chemistry
A section of Foods (ISSN 2304-8158).
Section Information
This section focuses on all aspects dealing with the study and application of (bio)chemistry and physics principles related to foods. The topics covered include fundamental and applied research on chemical/biochemical reactions and food composition, including macro- and micronutrients, bioactive compounds and beneficial effects on human health, food additives, contaminants, allergens, and the effects of processing, storage and handling on the composition of foods. Advances related to the use of genomic, biochemical and chemical analytical methods applied to food characterization and to the study of chemical reactions in foods are included. Papers on the properties, structure and stability of foods, including the relationship between physical and functional/technological properties of ingredients and processed foods, are also welcomed.
Keywords
- Food structure
- Food properties (texture, taste, colour, etc.)
- Food flavour
- Rheology
- Food stability
- Foams, emulsions, gels
- Molecular gastronomy
- Chemical composition
- Macro and micronutrients
- Bioactive compounds
- Chemical reactions in food
- Enzymes
- Food allergens
- Food authenticity
- Additives and contaminants
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Food Proteins: Nutritional Properties, Allergenicity, and Functional Properties (Deadline: 20 April 2024)
- Structure, Physicochemical Properties and Functions of Emerging Food Proteins (Deadline: 25 April 2024)
- Food Allergy: Mechanisms, Allergen Characterization and Management (Deadline: 30 April 2024)
- Healthy Lipids for Food Processing (Deadline: 1 May 2024)
- Bioactive Polysaccharides: Extraction Techniques, Biological Activities and Food Applications (Deadline: 5 May 2024)
- Exploring Biodiversity for Foods: Biological Activity and Extraction of Bioactive Products (Deadline: 6 May 2024)
- Recent Research on Food Emulsions: Preparation, Characterization and Application (Deadline: 6 May 2024)
- Recent Advances in Food Flavor and Sensory Attributes Analysis (Deadline: 10 May 2024)
- Food Proteins and Bioactive Peptides: Novel Sources, Characteristic and Application (Deadline: 10 May 2024)
- Food Bioactive Compounds: Extraction, Separation, Characterization, and Utilization (Deadline: 15 May 2024)
- Protein-Based Functional Colloids and Their Potential Applications in Foods (Deadline: 20 May 2024)
- Chemical Composition and Nutritional Properties of Oils (Deadline: 20 May 2024)
- Functional Carbohydrate Products: From Structure to Application (Deadline: 22 May 2024)
- Food Proteins: Structural, Physicochemical, Functional and Nutritional Properties (Deadline: 31 May 2024)
- Preparation, Structure-Property Relationships and Applications of Food Emulsion (Deadline: 31 May 2024)
- Bioactive Peptides as Natural Antioxidants in Food Industry (Deadline: 31 May 2024)
- Proteins from Plants or Animals: Enriching the Characteristics of Food (Deadline: 7 June 2024)
- Food Oils and Lipids: Processing Technology, Physicochemical Analysis and the Effects of Dietary Fat on Metabolic Health (Deadline: 17 June 2024)
- Extraction, Chemical Modifications and Bioactive Properties of Polysaccharides (Deadline: 25 June 2024)
- Food Hydrocolloids: Structure, Properties and Application—Volume II (Deadline: 25 June 2024)
- Advanced Research and Development of Carbohydrate from Foods (Deadline: 30 June 2024)
- Editorial Board Members’ Collection Series: "Food Design to Improve Quality and Sensory Aspects of Foods" (Deadline: 30 June 2024)
- Processing and Physicochemical Research of Egg Products (Deadline: 30 June 2024)
- Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients: Volume II (Deadline: 30 June 2024)
- Quality Control and Analysis of Fats and Oils and Their Related Products (Deadline: 30 June 2024)
- Advances in the Design of Food Emulsions: Properties, Emulsification Techniques and Applications (Deadline: 30 June 2024)
- Exploring the Structure, Physicochemical Properties, and Food Applications of Polysaccharides (Deadline: 5 July 2024)
- Fruit and Vegetable: Physicochemical Characteristics, Bioactive Compounds and Sensory Profile (Deadline: 5 July 2024)
- Starch and Starch-Based Products: Processing, Functions and Applications (Deadline: 24 July 2024)
- Food Proteins from Animals and Plants: Structure, Functionality and Applications (Deadline: 25 July 2024)
- Bioactive Compounds in Food: From Molecule to Biological Function (Deadline: 25 July 2024)
- Proteins and Peptides from Animal-Derived Foods: Physicochemical Properties and Health Benefits (Deadline: 26 July 2024)
- Quality Assessment and Physicochemical Characterization of Edible Oils (Deadline: 31 July 2024)
- Starch: Structure, Properties, Processing and Function in the Food Industry (Deadline: 31 July 2024)
- Food Protein Resources: Development and Utilization and Their Structural and Physico-Chemical Properties and In Vitro Digestion (Deadline: 31 July 2024)
- The Identification and Characterization of Aroma Compounds in Food (Deadline: 31 July 2024)
- Recent Advances of Enzymes in Food Industry (Deadline: 31 July 2024)
- Advances in Food Polysaccharides: Characterization, Functionality, Modification, Interactions and Application (Deadline: 31 July 2024)
- Extraction, Isolation and Evaluation of Bioactive Compound in Food (Deadline: 5 August 2024)
- Food and Rheology (Deadline: 10 August 2024)
- Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods (Deadline: 12 August 2024)
- Encapsulation Technologies and Delivery Systems for Food Ingredients (Deadline: 15 August 2024)
- Physicochemical and Functional Characteristics of Protein-Based Food Emulsions (Deadline: 20 August 2024)
- Food Supplements: Composition, Health Benefits, Adulteration, and Safety (Deadline: 20 August 2024)
- Enzymes' Chemistry in Food (Deadline: 28 August 2024)
- Bioactivities of Natural Products Extracted from Plant Foods and Their Application in Food Industries (Deadline: 30 August 2024)
- Structural Characterization of Food Proteins and Peptides (Deadline: 31 August 2024)
- Characterization of Peptides and Protein Hydrolysates and Their Effects on Metabolism (Deadline: 31 August 2024)
- Separation and Identification of Natural Antioxidant Extracts in Foods (Deadline: 12 September 2024)
- Art and Science behind Modified Starch: Treatment, Function and Application (Deadline: 15 September 2024)
- Optimization of Natural Surfactant in Foods (Deadline: 30 September 2024)
- Edible Oils: Composition, Processing and Nutritional Properties (Deadline: 15 October 2024)
- Latest Research on Flavor Components and Sensory Properties of Food (Deadline: 25 October 2024)
- Advances in Food Rheology and Colloid Science (Deadline: 31 October 2024)
- Bioactive Compounds and Biocatalysts: Application in the Food Industry in Non-encapsulated or Micro/Nano-Encapsulated Form (Deadline: 15 December 2024)
- Food Bioactive Compounds and Emerging Processing and Extraction Techniques (Deadline: 31 December 2024)
- Extraction, Characterization and Application of Natural Product in Foods—2nd Edition (Deadline: 31 December 2024)
Topical Collection
Following topical collection within this section is currently open for submissions:
