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:
- Food product and ingredient design with programd functionality
- Food physical chemistry and materials science
- Computer simulation and mathematical modeling of food structures
- Sensory properties and oral processing of foods
- 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.