Selected, refereed papers from the 2nd Food Structure and Functionality Forum Symposium will be published in a special issue of Food Structure. Keynote, oral, and poster presenters at the conference are invited to submit full manuscripts for consideration for inclusion in the special issue. All manuscripts will be subject to the journal’s normal process of evaluation for suitability for peer review. Please note that acceptance of an abstract in the symposium program does not imply acceptance of an accompanying paper for publication in the special issue. Manuscripts can be submitted from 7 March 2016; the closing date for submissions will be 31 May 2016.
Your manuscript must be prepared according to the journal's Guide for Authors, which can be found on the journal web page at http://www.journals.elsevier.com/food-structure. Detailed information on the journal, including its Aims and Scope, is also available on the web page. Manuscripts for the special issue must be submitted online, using Elsevier's electronic submission system (EES), at http://ees.elsevier.com/foostr. Please do not attempt to submit your paper prior to 7 March 2016. When submitting your paper, select article type “Food Structure 2016” when prompted in EES.
Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. In its first year (2014), articles published were downloaded over 12,000 times. 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 will not be accepted. Significance of the research findings for the food science community and/or industry must also be highlighted. Original research articles as well as review articles as they relate to food structure and functionality are welcomed. The key areas of interest include:
i) Food product and ingredient design with programd functionality
ii) Food physical chemistry and materials science
iii) Computer simulation and mathematical modeling of food structures
iv) Sensory properties and oral processing of foods
v) Novel microscopy, analysis and characterization techniques
Food Structure is an e-only journal (no print) that capitalizes on the use of animation in the form of 'movies', time series and dynamic visualization of food structures (e.g., 3D protein gels or fat crystal networks) from multiple angles - a first for any food-related journal.