Research Topic · Peer-Reviewed

Food Physical Chemistry

Food physical chemistry is a branch of science that studies the physical and chemical properties of food, and how these can be changed for different purposes. It is an important field of study for understanding the processes behind food preservation, food production, and food safety. food physical chemistry can help…

Curated from this journal's research 📚 1 peer-reviewed article cited 🔖 ISSN 2835-2165 🗓 Reviewed July 2026

Overview

Food physical chemistry is a branch of science that studies the physical and chemical properties of food, and how these can be changed for different purposes. It is an important field of study for understanding the processes behind food preservation, food production, and food safety. food physical chemistry can help identify the best storage and cooking methods for different types of food, as well as the best ways to ensure proper food handling and sanitation. It can also be used to optimize food packaging and design of food products to ensure that they remain fresh and safe for a long time. In addition, understanding the physical-chemical properties of food can also be used to create novel foods with improved nutritional and sensory properties.

Research published in this journal

1 peer-reviewed article, ranked by relevance. Each links to its DOI.

Editorial oversight

Curated from peer-reviewed research published in Food Science and Hygiene (ISSN 2835-2165).

Journal editorial board
Maria Manuela Estevez Pintado · Portugal Bondoc Ionel · Romania Mohamed Fawzy Ramadan Hassanien · Saudi Arabia

This page summarises published research for orientation; it is not medical or professional advice.