Submission GuidelinesPublishing EthicsCopyright Statement Submitting Online
Home > Archive>Volume 42, Issue 3, 2023 >1-11. DOI:10.3969/j.issn. 1673-1689.2023.03.001
PDF HTML XML Export Cite reminder
Challenges and Prospects of Food Physical Property Research
CSTR:
[cstr]
Author:
Affiliation:

Clc Number:

TS 207.3

Fund Project:

  • Article
    • |
  • Figures
    • |
  • Metrics
    • |
  • Reference
    • |
  • Related
    • |
  • Cited by
    • |
  • Materials
    • |
  • Comments
    Abstract:

    Food physics studies the physical properties of foods. During the past decades, with the advancement of food science and technology studies, as well as the development of evaluation equipment and devices, studies of food physical properties have made great progress. At the meanwhile, there is a transition in methodological approaches. Currently, the food physical properties studies are shifting from the previous food technology-based studies to the ‘food-human interaction’ and ‘consumer sensory experience’-based scientific investigations. This review mainly introduces the history and evolution of food physical properties studies and the major progress made in recent years, proposing the possible future development directions of food physical property research.

    Reference
    Related
    Cited by
Get Citation

WANG Xinmiao, CHEN Jianshe. Challenges and Prospects of Food Physical Property Research[J]. Journal of Food Science and Biotechnology,2023,42(3):1-11.

Copy
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online: April 06,2023
  • Published:
Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode：214122

Phone：0510-85913526  E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

WeChat

Mobile website