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:
- Recent Advances in Starch Processing Enzymes: From Enzyme Tools to Functional Starch Derivatives (Deadline: 20 April 2026)
- Protein and Bioactive Compounds: Characterization, Biological Activities, and Application in Food (Deadline: 30 April 2026)
- Pigments as Bioactive Compounds in Foods: Their Chemistry, Extraction, Bioactivity, and Applications (Deadline: 30 April 2026)
- Food Flavor Formation Mechanism and Control (Deadline: 8 May 2026)
- Impact of Thermal and Non-Thermal Technologies on Food Protein Structure and Functionality: Mechanisms and Applications (Deadline: 10 May 2026)
- Exploring the Antimicrobial Potential of Essential Oils in Food Products (Deadline: 13 May 2026)
- Delivery Systems for Improved Bioavailability of Bioactive Food Ingredients (Deadline: 15 May 2026)
- Food Protein and Peptides: Structural Characterization and Physicochemical Properties (Deadline: 18 May 2026)
- Characterization of Antioxidants’ Physicochemical and Nutritional Properties and Their Applications in Food (Deadline: 20 May 2026)
- Research on Analysis, Structural Characterization and Metabolism of Carbohydrates (Deadline: 31 May 2026)
- Advancements in Multi-Omics Approaches to Flavour Chemistry and Food Matrix Interactions for Understanding Sensory Quality (Deadline: 31 May 2026)
- Recent Advances and Trends in Emulsions and Colloidal Systems for Food Applications (Deadline: 5 June 2026)
- Food Processing in the Future: Non-Thermal Technologies (Deadline: 10 June 2026)
- Bioactive Polysaccharides: Extraction Strategies, Structural Features, and Functional Roles (Deadline: 20 June 2026)
- Food Emulsion Design: Rheology, Stability, and Applications (Deadline: 20 June 2026)
- The Maillard Reaction in Food Processing and Storage (Deadline: 30 June 2026)
- Valorization of Food By-Products: Transformation Strategies in the Face of Technological Challenges (Deadline: 30 June 2026)
- Edible Fats and Oils: Composition, Properties and Nutrition (Deadline: 30 June 2026)
- Recent Research on Function and Structure of Plant-Based Food Protein (Deadline: 9 July 2026)
- Food Micro/Nano Assemblies and Food Gels: Preparation, Structure, Properties and Applications (Deadline: 15 July 2026)
- Extraction, Structural Characterization, Functional Properties and Applications of Food-Derived Proteins (Deadline: 15 July 2026)
- Food Proteins and Peptides: Processing, Functionality, and Bioavailability (Deadline: 15 July 2026)
- Production and Functional Evaluation of Food-Derived Polysaccharides and Oligosaccharides (Deadline: 16 July 2026)
- Structures, Physicochemical Properties, and Applications of Natural Carbohydrates (Deadline: 20 July 2026)
- Bioactive Polysaccharides in Foods: Novel Sources, Characterization, Activity, and Applications (Deadline: 20 July 2026)
- The Latest Research on Bioactive Proteins and Peptides in Food (Deadline: 31 July 2026)
- Food Polysaccharides: Sources, Functions, and Applications (Deadline: 31 July 2026)
- Structure, Rheology and Physical Stability of Proteins to Improve and Optimize Food Dispersions and Food Design (Deadline: 31 July 2026)
- Proteins and Bioactive Peptides in Food: Extraction Techniques, Functional Characterization and Structural Characterization (Deadline: 10 August 2026)
- Advances in Protein/Oil-Based Food System: Preparation, Interaction, Physicochemical Characterization and Applications (Deadline: 10 August 2026)
- Recent Advances in the Microbial and Enzymatic Production of Aroma Compounds (Deadline: 10 August 2026)
- Effects of Food Matrix and Physicochemical Structure on Bioavailability and Nutrition (Deadline: 10 August 2026)
- Advances in the Properties, Functions, and Novel Applications of Food Hydrocolloids (Deadline: 15 August 2026)
- Starch and Starch-Based Products: Processing, Functions and Applications—2nd Edition (Deadline: 20 August 2026)
- Biocatalytic Strategies for Sustainable Extraction and Production of Functional Food Ingredients (Deadline: 20 August 2026)
- Novel Insights on Utilization of Emulsions and Emulsifiers in the Food Field (Deadline: 20 August 2026)
- Protein–Polyphenol–Dietary Fiber Interactions in Food Systems: Mechanisms, Processing Control, and Health Implications (Deadline: 20 August 2026)
- Analysis of Aroma Compounds and Sensory Properties in Wines (Deadline: 20 August 2026)
- Hydrocolloids in Food Systems: Extraction and Intermolecular Interactions (Deadline: 25 August 2026)
- Sustainable Co-Extraction Strategies for Polyphenols and Polysaccharides in Foods (Deadline: 30 August 2026)
- Proteins and Peptides from Food By‑Products for Functional Food Development (Deadline: 31 August 2026)
- Starches: From Structure to Functional Properties (Deadline: 31 August 2026)
- Bioactive Polysaccharides Interacting with Polyphenols and Proteins in Food Systems: Structures, Physicochemical Properties and Functions (Deadline: 31 August 2026)
- Effect of the Application of Novel Processes to Food Proteins on Structure, Physicochemical Properties and Modifications (Deadline: 31 August 2026)
- Bioactive Peptides in Food Systems: Origins, Functions, and Applications (Deadline: 5 September 2026)
- Modification Technologies, Interaction Mechanisms, and Functional Applications of Food-Derived Macromolecules (Deadline: 10 September 2026)
- Rheological and Textural Advances of Gel-Forming Polysaccharides in the Food Industry: Formation, Properties and Applications (Deadline: 10 September 2026)
- Polyphenols in Foods: Chemical Diversity, Functional Properties, and Health-Promoting Effects (Deadline: 25 September 2026)
- Food Proteins and Bioactive Peptides: Natural Sources, Physiological Functions and Various Applications (Deadline: 30 September 2026)
- Advanced Research and Development of Carbohydrate from Foods—3rd Edition (Deadline: 30 September 2026)
- The Importance and Applications of Starches, Gums, Pectin, and Other Polysaccharides in Food (Deadline: 30 September 2026)
- Novel Pickering Emulsions in Foods: Potential Applications and Recent Advances (Deadline: 15 October 2026)
- New Insights into Food Emulsion Gels: From Structure to Functionality (Deadline: 15 October 2026)
- Food Colloids: Creating Structure, Delivering Functionality and Advancing Sustainability (Deadline: 20 October 2026)
- Polyphenols as Antioxidants in Food: Characterization, Analysis and Applications (Deadline: 10 November 2026)
- Preparation, Purification and Characterization of Food-Derived Proteins and Bioactive Peptides—Applications in the Food Industry (Deadline: 30 November 2026)
- Physicochemistry to Functionality: Advances in Plant Protein Ingredients for Sustainable Foods (Deadline: 31 December 2026)
