中文簡介

食品生物物理學(xué)出版了關(guān)于食品結(jié)構(gòu)、性質(zhì)和功能及其與食品材料分子結(jié)構(gòu)和性質(zhì)的關(guān)系的物理和化學(xué)研究的研究。食品的生物物理學(xué)研究涉及食品化學(xué)、生物學(xué)和工程學(xué)的交叉研究。研究主題包括食品分子、生物聚合物和食品材料的分子、微觀和介觀結(jié)構(gòu)；特定食品或食品加工操作中結(jié)構(gòu)生成和維持的分子基礎(chǔ)；抗菌作用機制；食品生物聚合物中的結(jié)構(gòu)/功能關(guān)系；食品生物物理學(xué)的新技術(shù)，包括光譜、熱學(xué)和流變學(xué)研究；生物材料中的玻璃轉(zhuǎn)變及其對化學(xué)反應(yīng)速率、微生物生長或感官特性的影響；味覺和嗅覺的分子機制。

投稿網(wǎng)址：https://www.editorialmanager.com/fobi/default.aspx

英文簡介

Food Biophysics publishes 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. The topics of research include the structure of food molecules, biopolymers, and food materials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods or food processing operations; mechanisms of antimicrobial action; structure/function relationships in food biopolymers; novel techniques in food biophysics, including spectroscopic, thermal and rheological studies; glass transitions in biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.