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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


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



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  • Aims and Scope

    Aims and Scope


    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.

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