Special issue: Advances in nanotechnology to ensure food safety, quality and functionality
Published 16 March, 2022
Description:
Nanoscale science, technology and engineering have revolutionised food processing and manufacturing in many ways; for example, they have provided innovative improvements to food safety, quality and functionality. Such innovations have driven a paradigm shift from perfecting traditional technology to developing new concepts and principles for exploring nano-enabled food applications. This special issue invites authors to submit high-quality and original research or reviews for publication on the use of nanotechnology for food-related applications.
Topics covered:
- Discovery and structural characterisation of new food-derived nanomaterials
- Encapsulation and delivery of bioactive compounds in nanoscale carriers
- Synthesis of nanocomposites for sensing, packaging and edible coating applications in food
- Preparation of antimicrobial nanoparticles for ensuring food safety and quality
- Understanding molecular interactions among food materials to fabricate colloidal nanostructures
- Manufacturing of novel nanomaterials by emerging processing technologies for diverse food applications
- Investigation of nutritional and health benefits of nanostructures
Important deadlines:
Submissions due: 31 March 2023
Publication date: June 2023
Submission instructions:
Please read the Guide for Authors before submitting. All articles should be submitted online; please select SI: Food nanotechnology
Leading Editor:
- Dr. Yangchao Luo, University of Connecticut, USA.Email: yangchao.luo@uconn.edu
Co-Editors:
- Dr. Yapeng Fang, Shanghai Jiaotong University, China. Email: ypfang@sjtu.edu.cn
- Dr. Lingyan Kong, University of Alabama, USA. Email: lingyan.kong@ua.edu
- Dr. Yuan Li, China Agricultural University, China. Email: yuanli@cau.edu.cn
- Dr. Xiaoying Wang, South China University of Technology,China. Email: xyw@scut.edu.cn
- Dr. Hui Zhang, Zhejiang University, China. Email: hubert0513@zju.edu.cn