Aims and Scope

The International Journal of Food Structure and Design is a high-impact academic journal dedicated to advancing research on food matrices, structural properties, and their role in food product innovation. It provides a multidisciplinary platform that integrates food science, material science, and engineering principles to explore how design methodologies influence food texture, functionality, and consumer perception.

Topics of interest include, but are not limited to:

  • Interaction of food components, their physical and chemical mechanism, and its interactions to transform food into gels, foams, emulsions, dispersions, and suspensions
  • Different sources of complex food matrix based on plants, animals, insect, mushrooms, algae, microorganisms or their extracts and secretions.
  • Novel food matric designs as hydrocolloids, encapsulated systems, starch or protein-based food.
  • Modelling approaches ensuring transparency for simulation.
  • Designing process kinetics and novel shelf-life prediction methodologies to develop stable and high-quality food matrices.
  • Exploration of multi-phase and multi-scale interactions in food systems and their direct impact on processing efficiency and product quality.
  • Advanced characterization techniques to quantify rheological, thermal, and mechanical properties with a focus on novel applications in food manufacturing.
  • Material science approaches to engineer food microstructures for targeted textural and functional properties.
  • Molecular, microstructural, and macroscopic level of food matrices.
  • Linking structure and functionality in foods using novel experimental and modelling approaches.
  • Modification of food structure through chemical, biochemical and physical processes, and its influence on food properties.
  • Designing and structuring gels, foams, emulsion and dispersion with different compositions of compounds such as protein, sugars, gums and fats.
  • Construction of bioactive delivery matrices for gut and oral functionality.
  • Collaboration of interdisciplinary research which combines food science, materials engineering, and design principles to develop innovative food products.