Food Microstructure and Its Relationship with Quality and Stability
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (20 August 2021) | Viewed by 50053
Special Issue Editors
Interests: food microstructure; food science; food chemistry; biopolymers; dairy; plant proteins; hydrogels; emulsions; microencapsulation
Interests: valorisation of biomass residues; nanometals; glycomic sequencing; structural modification of polysacchrarides; antimicrobial and bioactive bio-based materials; materials characterization; food packaging
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Many attributes of foods are determined not only by their composition but also by the spatial arrangement of the components within the food products. Food microstructure has an impact on the mechanical properties, texture, flavour, melting properties, quality, stability and bioavailability of nutrients. Therefore, understanding the relationship of food microstructure with these various attributes is essential for a rational food product design. An effort to develop new tools to obtain more accurate structural information of foods on different size scales is encouraged, as it will accelerate progress in the field. On the other hand, food matrices are intrinsically dynamic systems, so studying the changes on food microstructure during processing, storage or consumption is crucial to fully understand all aspects of product quality and stability. This Special Issue is dedicated to the study of the links between the microstructure of food products and their quality and stability and how the microstructural information can be used to explain or even predict food behaviour.
Dr. Laura G. Gómez-Mascaraque
Dr. Antonio Martínez-Abad
Guest Editors
Manuscript Submission Information
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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.
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Keywords
- Food microstructure
- Microscopy
- Imaging
- Food dynamics
- Food stability
- Food quality
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