Food Colloids—Volume Three

Dear Colleagues,

Nowadays, food colloids comprise a unique biological and technological platform to address one of the major challenges of modern society, such as the development of healthier and more sustainable processed food products. Several scientific areas converge in the rational design of these products, which relies ultimately upon a deep knowledge of the molecular, physicochemical, interfacial, and colloidal properties of food ingredients, their interactions, and the dynamics of these systems. Food ingredients comprise principally proteins, surfactants, lipids, and polysaccharides, while the range of colloidal structures present in food products is extremely vast and constantly expanding (foams, emulsions, gels, particles, micelles, etc.). Increasing nutrient bioavailability, reducing fat intake, controlling food digestibility, and gut health, etc., are some of the challenges faced by current research in food colloids. Furthermore, advances in physicochemical and microbial effects in relation to colloidal systems and their applications in food processing and packaging can have a great impact on food quality, safety, and nutrition.

The third volume of this Special Issue is a collection of original works presented in the 19th Food Colloids Conference: Using Colloid Science to Find New Sustainable Solutions in Food organized by International Hellenic University to take place on 14–18 April 2024 in Thessaloniki, Greece. The special issue will be open for submissions on April 20, 2024.

This Special Issue, in alignment with the 19th Food Colloids Conference, in addition to the multidisciplinary approach towards food colloids outlined above, has a special focus on sustainability, where colloids provide clean, environmentally friendly, plant-based solutions.

Prof. Dr. Eleni P. Kalogianni
Dr. Julia Maldonado-Valderrama
Dr. Reinhard Miller
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. Colloids and Interfaces 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 1600 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.

• food emulsions, foams, and gels
• structure and rheology
• surfaces, interfaces, and monolayers
• food digestion and nutrient bioavailability
• protein–polysaccharide interactions
• particles, nanoparticles, and microgels
• drug/nutraceutical delivery
• food processing
• coatings and food packaging
• methods, tools, and new insights into food colloidal systems
• sustainable colloids

• Food Colloids II in Colloids and Interfaces (14 articles)
• Food Colloids in Colloids and Interfaces (8 articles)