期刊名： Foods

期刊主页：https://www.mdpi.com/journal/foods

本期精选2024–2025年Foods期刊“Food Physics and (Bio)Chemistry”栏目发表的15篇代表性论文，此栏目聚焦食品物化特性的前沿研究，涵盖油脂结晶、蛋白质修饰、淀粉改性及乳液体系等方向。

1. Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation

植物油及其煎炸用途：成分差异与降解特性综述

https://www.mdpi.com/2304-8158/13/24/4186

Abrante-Pascual, S.; Nieva-Echevarría, B.; Goicoechea-Oses, E. Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation. Foods 2024, 13, 4186.

2. A Review of Ganoderma lucidum Polysaccharide: Preparations, Structures, Physicochemical Properties and Application

灵芝多糖综述：制备方法、结构、理化性质及应用

https://www.mdpi.com/2304-8158/13/17/2665

Zhong, Y.; Tan, P.; Lin, H.; Zhang, D.; Chen, X.; Pang, J.; Mu, R. A Review of Ganoderma lucidum Polysaccharide: Preparations, Structures, Physicochemical Properties and Application. Foods 2024, 13, 2665.

3. Adulteration of Brain Health (Cognitive, Mood, and Sleep Enhancement) Food Supplements by the Addition of Pharmaceutical Drugs: A Comprehensive Review of Analytical Approaches and Trends

通过添加药物掺假改善大脑健康（认知、情绪和睡眠）的食品补充剂：分析方法和趋势的综合综述

https://www.mdpi.com/2304-8158/13/6/908

Paiva, R.; Correia, M.; Delerue-Matos, C.; Amaral, J.S. Adulteration of Brain Health (Cognitive, Mood, and Sleep Enhancement) Food Supplements by the Addition of Pharmaceutical Drugs: A Comprehensive Review of Analytical Approaches and Trends. Foods 2024, 13, 908.

4. Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing

挤压加工对淀粉类食品理化性质的研究进展

https://www.mdpi.com/2304-8158/13/22/3677

Qiu, C.; Hu, H.; Chen, B.; Lin, Q.; Ji, H.; Jin, Z. Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing. Foods 2024, 13, 3677.

5. Chemical Composition and Crystallization Behavior of Oil and Fat Blends for Spreadable Fat Applications

用于可涂抹油脂产品的油脂复配物的化学组成与结晶行为

https://www.mdpi.com/2304-8158/13/20/3305

Gerlei, M.; Pierson, H.; Ponçot, M.; Kahn, C.J.F.; Linder, M. Chemical Composition and Crystallization Behavior of Oil and Fat Blends for Spreadable Fat Applications. Foods 2024, 13, 3305.

6. The Potential of Fermentation-Based Processing on Protein Modification: A Review

基于发酵的加工工艺在蛋白质改性方面的潜力：综述

https://www.mdpi.com/2304-8158/14/20/3461

Yousefi, N.; Shokrollahi Yancheshmeh, B.; Gernaey, K.V. The Potential of Fermentation-Based Processing on Protein Modification: A Review. Foods 2025, 14, 3461.

7. Mass Spectrometry Characterization of the SDS-PAGE Protein Profile of Legumins and Vicilins from Chickpea Seed

鹰嘴豆种子中豆球蛋白（Legumin）与豌豆球蛋白（Vicilin）SDS-PAGE 蛋白图谱的质谱表征

https://www.mdpi.com/2304-8158/13/6/887

Di Francesco, A.; De Santis, M.A.; Lanzoni, A.; Pittalà, M.G.G.; Saletti, R.; Flagella, Z.; Cunsolo, V. Mass Spectrometry Characterization of the SDS-PAGE Protein Profile of Legumins and Vicilins from Chickpea Seed. Foods 2024, 13, 887.

8. Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products

植物基乳液作为乳脂替代品：不同模型产品的粘弹性及胶体稳定性比较

https://www.mdpi.com/2304-8158/13/8/1225

Lap?íková, B.; Lap?ík, L.; Valenta, T.; Chvatíková, M. Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products. Foods 2024, 13, 1225.

9. Formation Mechanisms of Protein Coronas on Food-Related Nanoparticles: Their Impact on Digestive System and Bioactive Compound Delivery

食品相关纳米颗粒上蛋白质冠的形成机制：其对消化系统和生物活性化合物递送的影响

https://www.mdpi.com/2304-8158/14/3/512

Rui, X.; Fu, K.; Wang, H.; Pan, T.; Wang, W. Formation Mechanisms of Protein Coronas on Food-Related Nanoparticles: Their Impact on Digestive System and Bioactive Compound Delivery. Foods 2025, 14, 512.

10. Evaluating How Different Drying Techniques Change the Structure and Physicochemical and Flavor Properties of Gastrodia elata

评估不同干燥技术如何改变天麻的结构、理化性质和风味特性

https://www.mdpi.com/2304-8158/13/8/1210

Ma, R.; Cheng, H.; Li, X.; Zhang, G.; Zheng, J. Evaluating How Different Drying Techniques Change the Structure and Physicochemical and Flavor Properties of Gastrodia elata. Foods 2024, 13, 1210.

11. Ovotransferrin Fibril—Gum Arabic Complexes as Stabilizers for Oleogel-in-Water Pickering Emulsions: Formation Mechanism, Physicochemical Properties, and Curcumin Delivery

卵转铁蛋白原纤维-阿拉伯胶复合物作为油凝胶包水型Pickering乳液稳定剂：形成机制、理化性质及姜黄素递送

https://www.mdpi.com/2304-8158/13/9/1323

Wei, Z.; Dong, Y.; Si, J. Ovotransferrin Fibril—Gum Arabic Complexes as Stabilizers for Oleogel-in-Water Pickering Emulsions: Formation Mechanism, Physicochemical Properties, and Curcumin Delivery. Foods 2024, 13, 1323.

12. Essential Oils of Laurus nobilis L.: From Chemical Analysis to In Silico Investigation of Anti-Inflammatory Activity by Soluble Epoxide Hydrolase (sEH) Inhibition

月桂（Laurus nobilis L.）精油：从化学分析到基于抑制可溶性环氧化物水解酶（sEH）的抗炎活性计算机模拟研究

https://www.mdpi.com/2304-8158/13/14/2282

Fantasma, F.; Samukha, V.; Aliberti, M.; Colarusso, E.; Chini, M.G.; Saviano, G.; De Felice, V.; Lauro, G.; Casapullo, A.; Bifulco, G.; et al. Essential Oils of Laurus nobilis L.: From Chemical Analysis to In Silico Investigation of Anti-Inflammatory Activity by Soluble Epoxide Hydrolase (sEH) Inhibition. Foods 2024, 13, 2282.

13. Effect of Temperature and Storage on Coffee’s Volatile Compound Profile and Sensory Characteristics

温度和贮藏对咖啡挥发性化合物特征及感官特性的影响

https://www.mdpi.com/2304-8158/13/24/3995

Gantner, M.; Kostyra, E.; Górska-Horczyczak, E.; Piotrowska, A. Effect of Temperature and Storage on Coffee’s Volatile Compound Profile and Sensory Characteristics. Foods 2024, 13, 3995.

14. Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling

柚皮不溶性膳食纤维的乳化特性：乙酰化、酶解及湿法球磨的影响

https://www.mdpi.com/2304-8158/13/4/624

Yang, K.; Yao, J.; Shi, K.; Yang, C.; Xu, Y.; Zhang, P.; Pan, S. Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling. Foods 2024, 13, 624.

15. High-Power Ultrasound (HPU) and Pulsed Electric Field (PEF) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds in Strawberry Juice—A Chemometric Evaluation—Part II

基于栅栏技术的草莓汁抗氧化生物活性成分保藏：高功率超声（HPU）与脉冲电场（PEF）的应用——化学计量学评估——第二部分

https://www.mdpi.com/2304-8158/13/4/537

Bebek Markovinovic, A.; Stulic, V.; Putnik, P.; Bekavac, N.; Pavlic, B.; Miloševic, S.; Velebit, B.; Herceg, Z.; Bursac Kovacevic, D. High-Power Ultrasound (HPU) and Pulsed Electric Field (PEF) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds in Strawberry Juice—A Chemometric Evaluation—Part II. Foods 2024, 13, 537.

期刊介绍

主编：Prof. Dr. Arun K. Bhunia, Purdue University, USA

期刊主题涵盖食品研究相关各方面。目前已被 Scopus、SCIE (Web of Science)、PubMed 等数据库收录。

2025 Impact Factor: 6.0

2025 CiteScore: 10.3

Time to First Decision: 15 Days

Acceptance to Publication: 2.6 Days