Exploring the Physicochemical Properties, Structure and Digestibility of Cereal Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 15 May 2024 | Viewed by 114
Special Issue Editors
Interests: functional foods; protein digestibility; pulses; hemp seeds; gluten-free foods; byproduct utilization; cereal and pseudocereal grains; structure–property relationship; alternative meats; rheology; membrane processes; alfalfa proteins; sorghum food utilization; bioavailability; life cycle analysis
Interests: food product development; extrusion; pulse utilization; starch composites; digestibility; food properties; texture analysis; cereal and pseudocereal grains; food structure; food rheology; sensory study
Special Issue Information
Dear Colleagues,
Dr. Singh and I are excited to be Guest Editors for this Special Issue, entitled “Exploring the Physicochemical Properties, Structure and Digestibility of Cereal Food”, to which I hope you will consider contributing. Dr. Singh and I have spent decades working on cereal grains and finding new uses for these wonderful crops. Recent trends in developing plant-based proteins as meat alternatives and awareness of the environmental impact of animal meat production have re-energized cereal and pseudocereal research worldwide. I am particularly interested in research that addresses the physicochemical properties, digestibility and structures of cereal fractions and their processed components or composites, which will profoundly impact consumers’ acceptance of this category of foods. The theme of this Special Issue encapsulates my views on future agriculture and a sustainable world. I sincerely believe you will find this Special Issue to be a very special place where bright minds in cereal science and technology coalesce.
Prof. Dr. Sean Liu
Dr. Mukti Singh
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
- cereal grains
- physicochemical properties
- texture
- sensory profile
- digestibility
- novel processes
- rheology
