Hydrocolloids in the Food Industry: Structure, Functional Properties and Applications
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 207
Special Issue Editor
Interests: hydrocolloids; food emulsions
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The food industry continually seeks innovative solutions to improve product quality, texture, stability, and nutritional value. Hydrocolloids play a pivotal role in food formulation due to their unique ability to modify the rheological properties of food systems. This Special Issue aims to provide a comprehensive overview of the latest research, developments, and applications of hydrocolloids in the food industry. This Special Issue will cover a wide range of topics related to hydrocolloids in the food industry, including, but not limited to, the following:
- Structural Analysis: Molecular structure, conformation, and physicochemical properties of hydrocolloids.
- Functional Properties: Rheological behavior, gelation mechanisms, and interactions with other food components.
- Applications: Use of hydrocolloids in bakery, dairy, meat, confectionery, and beverage products.
- Innovations: Development of novel hydrocolloids and their functional enhancements.
- Health and Nutrition: Impact of hydrocolloids on the nutritional profile and health benefits of food products.
- Sustainability: Sustainable sourcing, processing, and utilization of hydrocolloids in food production.
- Regulations and Standards: Compliance with food safety regulations and quality standards for hydrocolloids.
We invite researchers, academicians, and industry experts to submit original research articles, review papers, and case studies that address the themes and topics outlined above. Manuscripts should be prepared according to the journal’s guidelines and submitted through the online submission system.
We look forward to receiving your contributions and to a successful collaboration on this Special Issue.
Dr. Hanna (John) Khouryieh
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
- hydrocolloids
- functional properties
- applications
- delivery systems
- gelling agents
- thickening agents
- stabilizers
- emulsifiers
- rheology
- gelation mechanisms
- molecular structure
- physicochemical properties
- food formulation
- texture modification
- food stability
- food processing
- novel hydrocolloids
- nutritional impact
- health benefits
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