Journal of Chemistry

Nanotechnology for Food Engineering: Biomembrane and Nanocarriers


Publishing date
01 Mar 2019
Status
Published
Submission deadline
19 Oct 2018

1Seoul National University, Seoul, Republic of Korea

2Osaka University, Osaka, Japan


Nanotechnology for Food Engineering: Biomembrane and Nanocarriers

Description

Nanotechnology has been employed in various areas of food engineering and technology. Recent research has begun addressing the potential applications of nanotechnology for functional foods and nutraceuticals by applying the new concepts and engineering approaches involved in nanomaterials to target delivery of bioactive compounds and nutrients. “Nano” must exist naturally in food since, even in natural foods, structural components are built from molecules and, during digestion, break down into molecules. These molecules form ordered structures like cells, fibers, gels, emulsions, foams, and liquids, which give foods their various properties.

There is strong interest in significantly improving the quality of foods, especially nanocarriers, in order to improve the encapsulation efficiency of carriers and to control the release rate under various stimuli for target delivery using biocompatibility materials and size optimization. The biomembrane is one of the important molecular assemblies that contribute in an essential way to the functioning of organelles and of biological cells at large. A systematic study of the “Membranome,” in addition to the genome and proteome, is expected to be achieved in the 21st century with considerable potential for biomedicine, bioengineering, biomaterials, and functional food engineering development. In addition, enzymes are produced by all living organisms, from microorganisms to plants and animals; enzymes are necessary for nearly all of life’s processes of chemical breakdown of complex molecules into simpler ones, which often results in the release of energy and the biochemical synthesis of complex substances with storage energy.

Individuals from both academia and industry are expected to participate in this special issue. For example, personnel from nanotechnology-based industries that provide value-added products such as functional foods, including biomembranes, nanocarriers, and nanotechnology-based biomaterial products, are expected to participate. Additionally, research scientists, governmental and nongovernmental organizations, and research students who are actively involved in this field are expected to participate.

Therefore, to promote communication among the scientific community working in the field of functional food technology, we invite investigators to share original research articles and to review current papers in order to help new scientists understand and contribute to this interesting field.

Potential topics include but are not limited to the following:

  • Carriers for food, agricultural practices, nutrition, and diet
  • Target delivery of natural and functional compounds
  • Application of biomembranes as biocatalyst, biomaterial, and bioprocess
  • Nanotechnology in functional foods improvement
  • “Nano” in food processing and packaging
  • Sensors for detection or prevention of foodborne pathogens

Articles

  • Special Issue
  • - Volume 2019
  • - Article ID 4629365
  • - Editorial

Nanotechnology for Food Engineering: Biomembrane and Nanocarriers

Pahn-Shick Chang | Hiroshi Umakoshi | Hakjin Kim
  • Special Issue
  • - Volume 2019
  • - Article ID 5951793
  • - Research Article

Synthesis and Application of Nanomagnetic Immobilized Phospholipase C

Yang Jiang | Jing Du | ... | Dianyu Yu
  • Special Issue
  • - Volume 2019
  • - Article ID 4926435
  • - Research Article

Detection of L-Proline-Catalyzed Michael Addition Reaction in Model Biomembrane

Masanori Hirose | Shigenori Sugisaki | ... | Hiroshi Umakoshi
  • Special Issue
  • - Volume 2019
  • - Article ID 4867327
  • - Review Article

Functional Hydration Behavior: Interrelation between Hydration and Molecular Properties at Lipid Membrane Interfaces

Nozomi Watanabe | Keishi Suga | Hiroshi Umakoshi
  • Special Issue
  • - Volume 2019
  • - Article ID 5271923
  • - Research Article

Investigation of the Thermal Performance of Salt Hydrate Phase Change of Nanoparticle Slurry Flow in a Microchannel

Safi A. Memon | M. B. Sajid | ... | Cheol Woo Park
  • Special Issue
  • - Volume 2019
  • - Article ID 4827918
  • - Research Article

Continuous Fabrication of Wide-Tip Microstructures for Bio-Inspired Dry Adhesives via Tip Inking Process

Sung Ho Lee | Cheol Woo Park | Moon Kyu Kwak
  • Special Issue
  • - Volume 2018
  • - Article ID 6438787
  • - Research Article

Influence of Oxidants on the Stability of Tocopherol in Model Nanoemulsions: Role of Interfacial Membrane Organized by Nonionic Emulsifiers

Jinhyuk Kim | Ha Youn Song | Seung Jun Choi
  • Special Issue
  • - Volume 2018
  • - Article ID 5427978
  • - Review Article

An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety

Hyunjong Yu | Jun-Young Park | ... | Pahn-Shick Chang
Journal of Chemistry
 Journal metrics
Acceptance rate33%
Submission to final decision65 days
Acceptance to publication51 days
CiteScore1.320
Impact Factor1.727
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