Food Biophysics publishes research on physical and chemical studies of food structure, properties, and functions and their relationship to the molecular structure and properties of food materials. Biophysical studies of food involve research at the intersection of food chemistry, biology, and engineering. The topics of research include the structure of food molecules, biopolymers, and food materials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods or food processing operations; mechanisms of antimicrobial action; structure/function relationships in food biopolymers; novel techniques in food biophysics, including spectroscopic, thermal and rheological studies; glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
Mechanical, Optical, Thermal, and Barrier Properties of Poly (Lactic Acid)/Curcumin Composite Films Prepared Using Twin-Screw Extruder
Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins. Protein Solubility, Colloidal Stability and Cold-set Gelation
Catalase Stability in Amorphous and Supercooled Media Related to Trehalose- Water- Salt Interactions
- Journal Title
- Food Biophysics
- Volume 1 / 2006 - Volume 14 / 2019
- Print ISSN
- Online ISSN
- Springer US
- Additional Links
- Industry Sectors
To view the rest of this content please follow the download PDF link above.