Food Physics mainly publishes papers on the food physical processing technologies and physical characteristics of food.Key coverage areas/topics include (but not limited to): Food processing technologies based on non-thermal physics, such as ultrasonics, pulsed electric/magnetic field, plasma, laser, ultraviolet, ultra-high pressure, pulsed light, irradiation, supercritical or subcritical fluid.Food processing technologies based on thermal physics, such as microwave, infrared, radio frequency, and ohmic.Rapid detection of food quality and its processing parameters based on physics, such as computer vision, electronic nose, electronic tongue, near-infrared spectrum, Raman spectrum, ultrasonics, nuclear magnetic resonance, and biosensor.The application of physics in food manufacturing, such as extraction, enzymolysis, fermentation, mutagenesis, aging, emulsification, sterilization, embedding, baking, 3D-printing, extrusion, and membrane separation.The application of physics in agri-product processing, such as cleaning, peeling, enzyme inactivation, drying, sterilization, pickling, quick freezing, and thawing.Physical characteristics of food, such as mechanical properties, optical properties, thermal properties, and electromagnetic properties. Physics of nano particles in foodsEditorial Board
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 foamsStructuring and de-structuring of food systems containing hydrocolloids, crystals, particles and gelsFood structure design across the lifespanConstructing food matrices for oral and gut functionalityLinking 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 researchDescriptive analysis of food composition, macroscopic properties and sensory properties with no link to food structure and functionalityStudies 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 relationshipDescription of biochemical processes (e.g., fermentation)Manuscripts solely focused on nutrition and/or clinical trials
