Foods特刊征稿 | 粮油食品加工质量的前沿研究
Foods特刊征稿
粮油食品加工质量的前沿研究
Foods (ISSN 2304-8158; CODEN: FOODBV) is an international, scientific, peer-reviewed, open access journal of food science and is published monthly online by MDPI.
Impact factor:4.092
2019 Journal Citation Reports (Clarivate Analytics): JCR-Q1(Food Science & Technology)
期刊介绍
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible alongside sharing their knowledge with as many readers as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced.
Scope：
food sciences and technology
food chemistry and physical properties
food engineering and production
food security and safety
food toxicology
sensory and food quality
food analysis
functional foods, food and health
food psychology
food and environment
特刊主题：Frontier Research on the Processing Quality of Cereal & Oil Food
As is common knowledge, cereals and oils are still main parts of our diet and provide essential nutrients and energy every day. With the progress made in food processing technology, the quality of cereal and oil food has also improved significantly. Behind this is the fact that the major nutrients in grains and oils, including proteins, carbohydrates, lipids, and functional components, experience a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers multi-scale structural changes in characteristic components, such as component interaction and the formation of key domains, which is essential for the quality enhancement of cereal and oil foods.
Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil foods, it would be interesting to report the latest research on the application of novel technology in food processing, the multi-scale structural changes of characteristic components in food processing, and the structure–activity mechanisms of food functional components.
关键词
cereal and oil foods;
protein;
carbohydrate;
lipid;
functional components;
processing quality;
novel food processing technology;
multi-scale structural changes;
structure-activity mechanism
特刊客座主编
Prof. Dr. Qiang Wang
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Email: wangqiang06@caas.cn
Assoc. Prof. Dr. Aimin Shi
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Email: shiaimin@caas.cn
截止时间
2021.9.16
投稿方式
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website.https://www.mdpi.com/journal/foods
Instructions: An Article Processing Charge (APC) of CHF 2000 currently applies to all accepted papers (Edition office also offer some discounts like reviewer vouchers). You may be entitled to a discount if you have previously received a discount code or if your institute is participating in the MDPI Institutional Open Access Program (IOAP), for more information see: http://www.mdpi.com/about/ioap.
如遇任何投稿系统和流程相关问题，请联系: Assoc. Prof. Dr. Aimin Shi, shiaimin@caas.cn
衷心期待您的投稿！
客座主编简介
王强 二级研究员/博士生导师
中国农业科学院农产品加工研究所副所长
九三学社中央农林委委员
全国优秀科技工作者，全国首批农业科研杰出人才，全国科技助力精准扶贫先进个人，入选国家“百千万人才工程”并获“有突出贡献中青年专家”荣誉称号，享受国务院特殊津贴，农业部“粮油加工技术与工程”创新团队首席，中国农业科学院领军人才、山东省泰山领军人才，中国粮油学会花生食品分会会长，中国食品学会功能食品分会副理事长，“国家花生产业技术体系”加工研究室主任，NPJ Science of Food编委、Journal of Integrative Agriculture食品栏目主编。
长期从事粮油加工与营养健康领域科学研究。主持“十三五”国家重点研发计划专项（基础研究类）、国家自然科学基金、863、公益性农业行业科研专项等国家项目30多项，以第一完成人获得2014年国家技术发明二等奖、2013和2019中华农业科技奖一等奖、2015年中华农业科技奖“优秀创新团队类”、2012年ICC最高学术奖、2014年中国专利优秀奖、2017年中国商业联合会科学技术奖特等奖、2019年中国农业农村十大新装备，授权发明专利90余项（其中国际专利9项），软著12项，制修订国家和行业标准9项，出版著作12部（英文专著3部），学术论文330余篇SCI 120篇、JCR一区57篇，培养硕博研究生、博士后及外国留学生100多人。
客座主编简介
石爱民
博士 副研究员/硕士生导师
中国农业科学院农产品加工研究所
植物蛋白结构与功能调控创新团队秘书
2013年毕业于中国农业大学，2011-2012年于美国明尼苏达大学双城分校公派联合培养，现就职于中国农业科学院农产品加工研究所，全国粮食行业青年拔尖人才、入选中国科协青年人才托举工程（2018-2020）。
主要从事植物蛋白结构与功能研究，主持或参加国家自然科学基金、十三五国家重点研发计划项目子课题、农业部“948”项目课题、中国博士后基金面上项目等项目课题10余项；参与农业部公益性行业科研专项、国家自然基金、省级自然基金等项目15项。发表学术论文60余篇，其中第一作者在Angewandte Chemie International Edition、Redox Biology、Journal of Controlled Release等顶尖期刊发表代表性论文25篇，IF>10论文1篇、IF>7论文13篇，他引总次数超过1200次；授权国际发明专利7项、国家发明专利35项；研制农业行业标准4项；副主编著作1部，参编1部，参编英文著作2部；获神农中华农业科技奖一等奖2项（第3和第8）、农产品加工十大科技创新推广成果一等奖（第7）、中国商业联合会科学技术奖特等奖1项（第2）、中国粮油学会青年科技奖1项（第1）、中国粮油学会科学技术二等奖1项；受邀在第一届ICC亚太区粮食科技大会等国内外权威学术会议作报告10余次，获“最佳墙报奖”1次。
