Food Structure-Netherlands

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.

Food Structure 是爱思唯尔出版的期刊，致力于发表与食品结构和功能相关的高质量文章。所有文章都必须突出研究成果对食品科学界和/或行业的意义。 Food Structure 感兴趣的主题包括但不限于：分散食品系统（如乳液和泡沫）的结构化和解构；含有水胶体、晶体、颗粒和凝胶的食品系统的结构化和解构；整个生命周期的食品结构设计；构建用于口腔和肠道功能的食物基质；使用新颖的实验和建模方法将食品的结构和功能联系起来。