안녕하세요.
우리 학회 Food Science and Biotechnology에서 2025년 8월호 발간 예정으로 아래와 같이 특별호(Special Issue)를 준비하고 있습니다.
회원 여러분의 많은 관심 부탁드리며 특별호 원고 제출에 관해 궁금한 사항은 아래 편집자에게 연락하시기 바랍니다.
*Special Issue Title : Lipids in Foods: Chemistry, Emulsion Matrix, and Processing in Home and Industry
*Special Issue Editors:
JaeHwan Lee (Sungkyunkwan University), Special Issue Editor-in-Chief
Byung Hee Kim (Sookmyung Women's University)
Mi-Jung Choi (Konkuk University)
*Special Issue Information:
Call for Submissions: Special Issue on ‘Lipids in Foods: Chemistry, Emulsion Matrix, and Processing in Home and Industry’
This special issue invites cutting-edge research on the chemistry of lipid oxidation and antioxidants within various food matrices, including bulk oil, emulsions, powders, and oleogels. Submissions exploring mechanisms, interactions, and innovative strategies to mitigate lipid oxidation are highly encouraged.
We also welcome studies on food cooking applications involving fats and oils, such as deep-fat frying and shallow-frying, with a focus on their impact on food quality and functionality in both home and industrial contexts.
Further, we seek research on the exploration of functional lipids, emphasizing advancements in:
Additionally, we encourage contributions addressing the design of food emulsion systems, including single and double emulsions, and encapsulation technologies. Research targeting challenges in texture, stability (storage and processing), compatibility, and the development of stable lipid matrices to enhance food properties such as shelf-life is of particular interest.
This special issue aims to serve as a comprehensive platform for advancing the understanding and application of lipids in food science and technology.
*Deadline for Manuscript Submissions: May 31, 2025
*Planned Publication Month: Aug 31, 2025
*Contact: JaeHwan Lee (Sungkyunkwan University), s3hun@skku.edu