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.).
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
Food Structure is an e-only journal (no print) that capitalizes on the use of animation in the form of 'movies', time series and dynamic visualization of food structures (e.g., 3D protein gels or fat crystal networks) from multiple angles - a first for any food-related journal.
The journal will publish a special issue on 16th Food Colloids Conference with manuscripts of high quality and within scope of the journal.