Special Issue: Research on the application of modern physical technology in food bio-processing and chemical-processing

Introduction:

In recent years, the integrations of modern physical technologies have significantly reshaped the landscapes of food bio-processing and chemical-processing. This dynamic intersection of technology and science has laid the foundation for processes that are not only more efficient but also notably sustainable and innovative. As we find ourselves at the crossroads of scientific discovery and technological advancement, the application of modern physical technologies in food bio-processing and chemical-processing holds immense potential.

This special issue Call for Papers aims to foster a collaborative environment that encourages the exchange of ideas and the dissemination of knowledge, ultimately contributing to the evolution of these crucial industries. Researchers, scientists, and industry professionals are invited to contribute their insights, findings, and innovations in the realm of modern physical technology applications in food-bioprocessing and chemical-processing.

This special issue seeks submissions covering a broad range of topics within these domains, including but not limited to:

• Design and development of modern food physical technologies in food-bioprocessing and chemical-processing;
• The application of modern physical technology in food ingredient extraction to obtain new food ingredients with functional characteristics;
• The impact of modern food physical technology on the functional characteristics of bioactive ingredients, including stability, antioxidant activity, bioavailability, etc.;
• The application of modern physical technologies related to the nutrition, physiology, sensory, flavor, and microbiology of food;
• The differences and connections between the physical and chemical structural properties of food ingredients;
• Food process, structure, properties as well as process-packaging-food interactions;
• Biomacromolecule modification and its application in the food industry;
• Optimization of modern physical technologies in food bio-processing;
• Innovations in chemical-processing through the integration of advanced physical technologies;
• Sustainable practices and environmental considerations in the application of modern physical technologies for food manufacture.

Examples of modern technologies include:

• Food processing technologies based on non-thermal physical means, 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 physical means, such as microwave, infrared, radio frequency, and ohmic heating, etc.;

Important Deadlines:

• Submission deadline: The final deadline for submissions is 1st May, 2024.

Submission Instructions:

Before submission, authors should carefully read the journal’s Author Guidelines, which are located at https://www.keaipublishing.com/en/journals/food-physics/guide-for-authors/. (Please choose article type “Research on the application of modern physical technology in food bio-processing and chemical-processing” during the online submission of your manuscript.)

Note: No Article Publishing Charge for accepted papers in this special issue.

Special Issue Editors:

Prof. Zhongli Pan,

Organization: Department of Biological and Agricultural Engineering, University of California, Davis, USA.

Email Address: zlpan@ucdavis.edu

Prof. Zhong Han,

Organization: School of Food Science and Engineering, South China University of Technology, Guangzhou, China.

Email Address: fezhonghan@scut.edu.cn

Prof. Xiaofeng Ren,

Organization: Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.

Email Address: renxiaofeng@ujs.edu.cn