Oral processing of soft foods – state of the art and trends

Published 10 May, 2022

Description:

Soft food is a category of food products that exhibits broad, yet unique, structural, physical and chemical properties. When ingested in the mouth, the oral behaviour of soft food varies greatly with the addition of saliva and the mechanical involvement of mastication and tongue movement. They cause an alteration in bolus formation, and physical and chemical properties, as well as a first-hand sensory evaluation of released tastants and aromatic compounds.

In recent years, scientific advances relevant to soft foods have increased significantly. In this special issue, we aim to explore cutting-edge studies on the oral stage of soft food processing. We invite submissions of high-quality research and review manuscripts.

Topics covered:

These will include, but not be limited to:

  • Food-saliva interactions during oral processing
  • Rheology/tribology during oral processing
  • The texture of soft foods
  • Architecture and customisation of foods for specific groups
  • Oralprocessing as a precursor for gastro-intestinal (GI) processing/digestion

Important deadlines:

Submissions close: 31 December 2022

Publication date: May 2023

Submission instructions:

Please read the Guide for Authors before submitting. All articles should be submitted online; please select SI: Oral processing of soft foods

Guest Editors:

  • Dr. Christos Ritzoulis, Department of Food Science and Technology, International Hellenic University, Greece. Email: critzou@ihu.gr
  • Dr. Xinmiao Wang, Food Oral Processing Laboratory, School of Food Science and Biotechnology, Zhejiang Gongshang University, China. Email: xmwang@zjgsu.edu.cn

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