Research on Stability, Properties and Application of Food Emulsions
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 May 2022) | Viewed by 15921
Special Issue Editor
Interests: emulsions; delivery and protection of functional compounds; in vitro digestion; bioavailability; development of novel emulsions and emulsion-based systems
Special Issue Information
Dear Colleagues,
Emulsions and emulsion-based delivery systems have received increasing attention since they can be widely used in the field of food, pharmaceutics, cosmetic, agriculture and chemistry. Emulsions can exist partially or wholly in natural and processed foods, such as milk, infant formula, cream, fruit beverages, soups, salad dressings, mayonnaise, sauces, and butters. However, the stability of emulsions is still crucial for their practical applications in the food fields, and others, due to harsh processing and digestive conditions. More potential applications of emulsions can also be exploited, such as the encapsulation carrier. The present Special Issue, “Research on Stability, Properties and Application of Food Emulsions”, aims to collect articles relating to the fabrication of novel emulsions and their applications. In particular, we are delighted to receive contributions concerning the modification of emulsions to improve their stability; the stabilization mechanism of emulsions; the development of multiple performances of emulsions; and application in foods. Both research articles and reviews will be considered.
Prof. Dr. Yan Li
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
- emulsions
- interfacial property
- stabilization mechanism
- digestion
- food processing
- antioxidant