Food Biophysics

Food Biophysics is a specialized journal publishing research on 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 intersection of food chemistry, biology, and engineering.

• Covers detailed studies on food structure, properties, and functions in relation to molecular structure and properties of food materials.
• Explores the structure of food molecules, biopolymers, and food materials, as well as mechanisms of antimicrobial action.
• Delivers insights into molecular mechanisms of taste and smell.
• Presents novel techniques in food biophysics, including spectroscopic, thermal, and rheological studies.
• Discusses glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties.