Physical Characteristics and Application of Food Colloids in the Delivery System
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 28 February 2025 | Viewed by 1247
Special Issue Editor
Interests: food biotechnology; food safety; functional food manufacturing; functional compound processing by microbial cell factories; edible fungal cell engineering
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
It has long been a matter of concern that the bioavailability of natural bioactives with health benefits is severely limited due to their water insolubility, poor stability, and low intestinal absorption. Nowadays, food colloid-based delivery carriers are a promising solution due to their safety, controllability, and efficiency. They can effectively improve the bioactives’ stability, intestinal absorption, and sensory properties. Moreover, smart-responsive delivery carriers can achieve precise, targeted delivery and controlled release of bioactives. It is worth exploring the fact that food colloids with different structures often have different properties and are suitable for different delivery scenarios.
Therefore, this Special Issue aims to attract experts from all over the world to submit the latest original research and review articles to advance the future development of smart food colloidal delivery carriers. The content may cover various aspects of food colloidal delivery vehicles, such as the physicochemical properties of colloids, including gel structure, interfacial properties, and rheology; the effects on active substances, including enhanced stability, improved bioavailability, controlled release, and targeted delivery; as well as novel processing technology and innovative applications in the food industry and other related fields.
Prof. Dr. Qihe Chen
Guest Editor
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
- food colloid
- delivery system
- physical characteristic
- application
- structure
- processing technology
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