
Special Issue title: Food Colloids III
Dear Colleagues,
Food colloids comprise nowadays 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 the 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.
This Third 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 the International Hellenic University on 14 -18 April 2024, in Thessaloniki, Greece.
This Special Issue, in alignment with the 19th Food Colloids Conference, in addition to the multidisciplinary approach on food colloids outlined above gives a special focus on sustainability where colloids provide clean, environmentally friendly, plant-based solutions.
Guest Editors
Manuscript Submission Information
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Submission opens at 20/04/2024 ends at 20/12/2024