Development of Novel Encapsulation and Delivery Systems in Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (31 August 2022) | Viewed by 3804
Special Issue Editors
Interests: food biopolymers; alternative proteins; technofunctional properties; food dispersion systems (emulsions, foams); gels; protein recovery from animal or plant raw materials or industrial by-products; aroma profile analysis; flavour retention; flavour encapsulation
Special Issues, Collections and Topics in MDPI journals
Interests: immobilized biocatalysts; encapsulation of cells; controlled delivery
Interests: food chemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are pleased to invite you to submit your work to the Special Issue of the journal “Foods”, focused on “Development of Novel Encapsulation and Delivery Systems in Foods”.
The great potential of stabilization in a great variety of active and volatile compounds through encapsulation, as well as the following possibility of controlling their in-situ delivery, has received much attention from both academia and the food industry. The design of systems able to maintain the desirable properties of the “guest” molecules can be achieved with the aid of numerous carrier materials and encapsulation techniques based on quite different principles. Scientific research towards this field continues to focus on finding the ideal means and conditions of developing encapsulation systems of the optimum characteristics.
This Special Issue aims to provide up-to-date encapsulation and delivery systems with direct applicability to food products. In particular, the submission of original research articles and reviews on novel approaches for the encapsulation and delivery of core materials, novel encapsulation materials, the physicochemical characterization of the encapsulation systems, the inclusion of encapsulates in real-food applications and novel uses of encapsulates, is welcome and encouraged. Research areas may include (but are not limited to) the following:
- Preparation techniques;
- Encapsulation materials;
- Release studies;
- Storage behavior;
- Encapsulates uses
We look forward to receiving your contributions.
Dr. Adamantini Paraskevopoulou
Dr. Branko Bugarski
Dr. Anthia Matsakidou
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- encapsulation
- delivery
- active compounds
- flavor
- micronutrients
- carrier materials
- coating materials
- stability
- spray drying
