Food Structure

ISSN 22133291

Elsevier

Zeitschrift, Englisch

Erscheinungsweise: vierteljährlich

Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted. Original research articles as well as review articles as they relate to food structure and functionality are welcomed. The key areas of interest include:

i) Food product and ingredient design with programmed functionality
ii) Food physical chemistry and materials science
iii) Computer simulation and mathematical modeling of food structures
iv) Sensory properties and oral processing of foods
v) Novel microscopy, analysis and characterization techniques

Zielgruppe

Agricultural and Biological Sciences

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie