Logo - springer
Slogan - springer

Food Science & Nutrition | Food Biophysics - incl. option to publish open access (Editorial Board)

Food Biophysics

Food Biophysics

Editor-in-Chief: Richard D. Ludescher

ISSN: 1557-1858 (print version)

Journal no. 11483

Editor-in-Chief:

Richard D. Ludescher, Dept. of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA

Associate Editors:

John Brady, Dept. of Food Science, Cornell University, Ithaca, NY, USA

Erik van der Linden, Food Physics Group, Agrotechnology and Food Sciences Group, Wageningen University, The Netherlands

Qixin Zhong, Dept. of Food Science and Technology, University of Tennessee, Knoxville, TN, USA

Michael Rogers, Dept. of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA

Editorial Board:

Jose M. Aguilera, Dept. of Chemical Engineering and Bioprocesses, Pontificia Universidad Catolica de Chile, Santiago, Chile

Dane Bicanic, Biophysics Division, Agrotechnology and Food Sciences Group, Wageningen University, The Netherlands

Attilio Cesàro, Laboratory of Physical and Macromolecular Chemistry, University of Trieste,  Italy

Elvira Costell, Laboratory of Physical and Sensory Properties, Instituto de Agroquimica y Tecnologia de Alimentos CSIC, Burjassot, Spain

John Coupland, Dept. of Food Science, Pennsylvania State University, University Park, PA, USA

Srinivasan Damodaran, Dept. of Food Science, University of Wisconsin, Madison, WI, USA

Eric Dickinson, Procter Dept. of Food Science, University of Leeds, UK

A.-C. Eliasson, Food Technology Division, Lund University, Sweden

Søren Balling Engelsen, Dept. of Food Science, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark

Imad A. Farhat, Firmenich, Geneva, Switzerland

Harry Gruppen, Laboratory of Food Chemistry, Wageningen University, The Netherlands

Andreas Hahn, Institute of Food Science, University of Hanover, Germany

Richard Hartel, Dept. of Food Science, University of Wisconsin, Madison, WI, USA

Anne-Marie Hermansson, SIK The Swedish Institute for Food and Biotechnology, Goeteborg, Sweden

Dietrich Knorr, Dept. of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Germany

Theodore Labuza, Dept. of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA

Yoav D. Livney, Lab of Biopolymers and Food Nanotechnology, The Technion, Israel Institute of Technology, Haifa, Israel

David Julian McClements, Dept. of Food Science, University of Massachusetts, Amherst, MA, USA

Victor J. Morris, Institute of Food Research, Norwich Research Park, Norwich, UK

John A.M. Ramshaw, CSIRO Molecular and Health Technologies, Clayton, Australia

Jens Risbo, Dept. of Food Science, Royal Veterinary and Agricultural University, Frederiksberg, Denmark

Yrjö H. Roos, Dept. of Food and Nutritional Sciences, University College Cork, Ireland

Eyal Shimoni, Dept. of Biotechnology and Food Engineering, Technion - Israel
Institute of Technology, Haifa, Israel

Gale Strasburg, Dept. of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA

Paul Takhistov, Dept. of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA

César Vega, Mars, Inc. McLean, VA, USA

Rob Vreeker, Unilever Research and Development—Vlaardingen, The Netherlands

Rob Vreeker, Unilever Research and Development—Vlaardingen, The Netherlands

Keith W. Waldron, Institute of Food Research, Norwich Research Park, Norwich, UK

Jochen Weiss, Food Structure and Functionality Laboratories Department of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany

Gregory Ziegler, Dept. of Food Science, 116 Borland Laboratory, University Park, PA USA

 

Articles

For authors and editors


  • Journal Citation Reports®, Thomson Reuters
    2013 Impact Factor
  • 1.551
  • Aims and Scope

    Aims and Scope

    Close

    Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.

    A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.

  • Submit Online
  • Open Choice - Your Way to Open Access
  • Instructions for Authors

    Instructions for Authors

    Close

  • Author Academy: Training for Authors
  • Copyright information

    Copyright information

    Close

    Copyright Information

    For Authors

    Submission of a manuscript implies: that the work described has not been published before (except in form of an abstract or as part of a published lecture, review or thesis); that it is not under consideration for publication elsewhere; that its publication has been approved by all co-authors, if any, as well as – tacitly or explicitly – by the responsible authorities at the institution where the work was carried out.

    Author warrants (i) that he/she is the sole owner or has been authorized by any additional copyright owner to assign the right, (ii) that the article does not infringe any third party rights and no license from or payments to a third party is required to publish the article and (iii) that the article has not been previously published or licensed. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors. Transfer of copyright to Springer (respective to owner if other than Springer) becomes effective if and when a Copyright Transfer Statement is signed or transferred electronically by the corresponding author. After submission of the Copyright Transfer Statement signed by the corresponding author, changes of authorship or in the order of the authors listed will not be accepted by Springer.

    The copyright to this article, including any graphic elements therein (e.g. illustrations, charts, moving images), is assigned for good and valuable consideration to Springer effective if and when the article is accepted for publication and to the extent assignable if assignability is restricted for by applicable law or regulations (e.g. for U.S. government or crown employees).

    The copyright assignment includes without limitation the exclusive, assignable and sublicensable right, unlimited in time and territory, to reproduce, publish, distribute, transmit, make available and store the article, including abstracts thereof, in all forms of media of expression now known or developed in the future, including pre- and reprints, translations, photographic reproductions and microform. Springer may use the article in whole or in part in electronic form, such as use in databases or data networks for display, print or download to stationary or portable devices. This includes interactive and multimedia use and the right to alter the article to the extent necessary for such use.

    Authors may self-archive the Author's accepted manuscript of their articles on their own websites. Authors may also deposit this version of the article in any repository, provided it is only made publicly available 12 months after official publication or later. He/she may not use the publisher's version (the final article), which is posted on SpringerLink and other Springer websites, for the purpose of self-archiving or deposit. Furthermore, the Author may only post his/her version provided acknowledgement is given to the original source of publication and a link is inserted to the published article on Springer's website. The link must be accompanied by the following text: "The final publication is available at link.springer.com".

    Prior versions of the article published on non-commercial pre-print servers like arXiv.org can remain on these servers and/or can be updated with Author's accepted version. The final published version (in pdf or html/xml format) cannot be used for this purpose. Acknowledgement needs to be given to the final publication and a link must be inserted to the published article on Springer's website, accompanied by the text "The final publication is available at link.springer.com". Author retains the right to use his/her article for his/her further scientific career by including the final published journal article in other publications such as dissertations and postdoctoral qualifications provided acknowledgement is given to the original source of publication.

    Author is requested to use the appropriate DOI for the article. Articles disseminated via link.springer.com are indexed, abstracted and referenced by many abstracting and information services, bibliographic networks, subscription agencies, library networks, and consortia.

    For Readers

    While the advice and information in this journal is believed to be true and accurate at the date of its publication, neither the authors, the editors, nor the publisher can accept any legal responsibility for any errors or omissions that may have been made. The publisher makes no warranty, express or implied, with respect to the material contained herein.

    All articles published in this journal are protected by copyright, which covers the exclusive rights to reproduce and distribute the article (e.g., as offprints), as well as all translation rights. No material published in this journal may be reproduced photographically or stored on microfilm, in electronic data bases, video disks, etc., without first obtaining written permission from the publisher (respective the copyright owner if other than Springer). The use of general descriptive names, trade names, trademarks, etc., in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.

    Springer has partnered with Copyright Clearance Center's RightsLink service to offer a variety of options for reusing Springer content. For permission to reuse our content please locate the material that you wish to use on link.springer.com or on springerimages.com and click on the permissions link or go to copyright.com, then enter the title of the publication that you wish to use. For assistance in placing a permission request, Copyright Clearance Center can be connected directly via phone: +1-855-239-3415, fax: +1-978-646-8600, or e-mail: info@copyright.com.


    © Springer Science+Business Media New York

Alerts for this journal

 

Get the table of contents of every new issue published in Food Biophysics.