Food Colloids：From Design to Application
A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Processing and Engineering".
Deadline for manuscript submissions: closed (31 July 2024) | Viewed by 13822
Special Issue Editors
Interests: food colloids; food enzymology; protein production and modification
Interests: food fermentation; food colloids; food enzymology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
As more and more manufactured foods are provided in the colloid state, including emulsions, foams, and gels, the study of food colloids is becoming a hot spot in the research of food science and technology. Understanding how the colloids are formed and exploring the properties they confer to foods can hugely benefit the function and diversity of our food.
This Special Issue of “Food Colloids：From Design to Application” aims to publish the latest researches related to the formation mechanism, characterization, functional properties, processes, and applications of all kinds of food colloids. Original/innovative research articles, reviews, short communications, and perspectives are all welcomed.
Please note, the manuscripts submitted to this special issue should focus on the gel, gelling or gelation fields. More details can be found at https://www.mdpi.com/journal/gels/about.
Dr. Dongdong Mu
Prof. Dr. Xingjiang Li
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. Gels is an international peer-reviewed open access monthly 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 2100 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 colloids
- protein cross linking
- food emulsion
- food gels
- nutrient delivery
- small packaging
- hydrogels
