Food Structure

Food Structure is the premier international forum devoted to the publication of high-quality articles related to food structure and functionality. All articles must highlight the significance of the research findings for the food science community and/or industry.

Topics of interest include, but are not limited to:

• Structuring and de-structuring of dispersed food systems, such as emulsions and foams

• Structuring and de-structuring of food systems containing hydrocolloids, crystals, particles and gels

• Food structure design across the lifespan

• Constructing food matrices for oral and gut functionality

• Linking structure and functionality in foods using novel experimental and modelling approaches.

The journal does not consider articles on the following topics:

• Manuscripts that only report qualitative findings, micrographs or that lack sound hypothesis-driven, quantitative structure-function research

• Descriptive analysis of food composition, macroscopic properties and sensory properties with no link to food structure and functionality

• Studies on the effect of formulation, processing and storage on the macroscopic properties of foods (e.g., sensory, texture, colour) and food stability that lack process-structure relationship

• Description of biochemical processes (e.g., fermentation)

• Manuscripts solely focused on nutrition and/or clinical trials