Researchers from the CGNA Food Science Unit participate as editors in an international scientific journal

Doctors César Burgos and Mauricio Opazo were summoned by the magazine “Colloids and Interfaces” in the Special Issue: Recent Advances in emulsions and applications, editorial MDPI

The invitation arises from the trajectory and publications in the area of ​​”emulsion science” of Doctor César Burgos and Mauricio Opazo, who work as researchers in the Food Science area of ​​the Center for Agroaquacultural Nutritional Genomics. Both scientists were invited by the journal “Colloids and Interfaces” of the publisher MDPI (Switzerland).

Dr. César Burgos explained that “the scientific journal invites international experts in a certain area of ​​knowledge to take charge of a Special Edition. In our case, the topic corresponds to: “Recent advances in emulsions and applications”.

Among the functions they will perform will be the search for potential scientists in the area who wish to publish their scientific articles and reviews in the area of ​​science of emulsions and applications, in addition to evaluating the quality and relevance of the scientific articles received.

“This invitation is a great acknowledgment of my work and trajectory in the area of ​​Emulsions and Encapsulation Science and Technology. Likewise, it is a great responsibility, since it is necessary to ensure quality, objectivity and compliance with the deadlines established by the scientific journal,” said Dr. César Burgos.

The science and technology of emulsions has long been used to create a wide variety of commercial products, including the food, pharmaceutical, and cosmetic industries.

Furthermore, this type of colloidal system has been used as a vehicle for the encapsulation and release of different bioactive compounds, such as antioxidants, vitamins and fragrances.

In recent years, advances in emulsion science have been seen to improve the quality and performance of different emulsion-based products using new techniques and structural designs. This new generation of emulsions can lead to products with improved quality and functionality.

Therefore, “we invite all researchers in the area of ​​emulsions to contribute to this “Special Issue” by sending Reviews or Scientific Articles. All manuscripts that address recent advances in the creation of new emulsion systems are welcome. Also, the development and new applications on emulsion technologies will be considered for this special issue. Also, scientific articles on advances in emulsion-based encapsulation and release are considered.

rmation: https://www.mdpi.com/journal/colloids/special_issues/Emulsion