New Frontiers in Dairy Technology and Hydrocolloids
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: closed (20 August 2021) | Viewed by 7670
Special Issue Editors
Interests: functional properties of selected food products (especially processed cheese, cheese sauces, desserts, fermented products, protein bars); milk proteins, alternative and unconventional protein sources; polysaccharides; food products development, particularly foods for sportsmen and physically active people; fortified and reformulated food products with health-promoting properties; dietetics and human nutrition; textural and rheological measurements of food products
Special Issues, Collections and Topics in MDPI journals
Interests: novel emulsifies/hydrocolloid stabilizing systems; generation and stabilization of food emulsions; development of novel encapsulation and delivery systems; physico-chemical stability and texture improvement of foods during shelf-life; determination of physicochemical basis of the bioactivity of nutrients and nutraceuticals
Special Issue Information
Dear Colleagues,
Recent advancements in dairy technology and changing consumer preferences, e.g., reinforcing health-promoting properties, antioxidative properties, and reducing calorific value, have become popular. Therefore, this Special Issue on “New Frontiers in Dairy Technology and Hydrocolloids” will expand our knowledge of the abovementioned topic and will be mainly focused on: Innovations in the production of all types of dairy products, e.g., cheese, processed cheese, cheese sauces, yoghurts, dairy desserts; recent advances in milk processing technology and development of new dairy products, fortified and reformulated dairy products with health-promoting properties (reduction of fat, lactose and salt levels); quality control (physicochemical, rheological, biochemical, enzymatic, safety microbiological, sensory and stability properties of dairy products), consumer preferences, and acceptance and market research; validation of new technologies and the effects of various additives and processing variables in systems containing dairy ingredients; functional properties of milk proteins and hydrocolloids; and the use of thermal and non-thermal treatment for milk and dairy product preservation.
Prof. Bartosz Sołowiej
Prof. Ping Shao
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.
Keywords
- Dairy products
- Milk
- Hydrocolloids
- Casein
- Whey proteins
- Fortification
- Texture
- Rheology
- Functional additives
- Health-promoting properties
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