Preparation of Food Emulsions and Their Physical and Chemical Properties

Dear Colleagues,

Exploring new frontiers in emulsion-based food systems, our Special Issue, “Preparation of Food Emulsions and Their Physical and Chemical Properties”, is calling for contributions from researchers. The application of novel approaches for emulsion stabilization that target green production alternatives and/or explore novel sustainable biological resources are particularly relevant to this Special Issue

Despite the significant progress that has been made over the past decade, emulsion-based systems still remain an important topic since many aspects of their behavior have not been investigated yet. This Special Issue will be a dedicated platform for exploring novel insights into the development and physicochemical and functional properties of emulsion-based food systems. The topics included cover the latest methods and technologies in their preparation and characterization, as well as their diverse applications, which all also contribute to the dynamic field of green emulsion food products and its relevance across various disciplines and industries. In this regard, the guest editors encourage proposals that offer new perspectives, methodologies, or applications in the field of emulsions. These may comprise interdisciplinary approaches, innovative research methodologies, or studies that bridge the gap between theory and practical application.

We believe that this Special Issue will serve as a platform for researchers to share their exciting works and, in the long run, that this will attract further attention in the innovative development of vital, promising food systems. The guest editors also invite contributions from industry experts or researchers working closely with food companies to provide insights into practical challenges and solutions in emulsion-based food product development.

We look forward to receiving your research and insights.

Prof. Dr. Nuria Calero
Prof. Dr. Luis Alfonso Trujillo-Cayado
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.

• encapsulation
• emulsion
• interfacial properties
• rheology
• green emulsification
• biopolymers
• new biological resources