Food Structure (FS)

Food Structure is an international peer-reviewed scientific journal that focuses on understanding the relationships between food composition, structure, and functionality. The journal publishes high-quality original research articles, short communications, and review papers that explore how food microstructure and nanostructure influence physical, chemical, sensory, and nutritional properties. Topics include food biopolymers, emulsions, foams, gels, colloidal systems, and advanced analytical techniques such as microscopy, spectroscopy, and rheology applied to food systems. The journal emphasizes multidisciplinary research bridging food science, material science, chemistry, and biophysics. Food Structure supports innovation in food design, processing, and quality improvement by providing insights into structure–property relationships. It serves researchers, food technologists, and product developers interested in novel ingredients, functional foods, and sustainable food systems.

Food Structure (FS) is :-

• International, Peer-Reviewed, Open Access, Refereed, Applied Microbiology and Biotechnology, Bioengineering, Food Science, Structuring and de-structuring of dispersed food systems, such as emulsions and foams, Structuring and de-structuring of food systems containing hydrocolloids, crystals, particles and gels, Food structure design across the lifespan, Constructing food matrices for oral and gut functionality, Linking structure and functionality in foods using novel experimental and modelling approaches, Manuscripts that only report qualitative findings, micrographs or that lack sound hypothesis-driven, quantitative structure-function research , Online , Quarterly Journal

• UGC Approved, ISSN Approved: P-ISSN E-ISSN: 2213-3291, Established: 2012, Impact Factor: 5.9
• Does Not Provide Crossref DOI

• Not indexed in Scopus, WoS, DOAJ, PubMed, UGC CARE