Published/Hosted by Springer.
ISSN (printed): 1557-1858. ISSN (electronic): 1557-1866.
Food Biophysics publishes 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 interface food chemistry, biology, and engineering. Such studies include but are certainly not limited to research in the following areas: 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 biophysical techniques (spectroscopic, thermal, rheological, etc.) for food characterization; glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
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