The International Journal of Food Properties publishes original research papers devoted to scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. It also brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.

All submissions to the journal must be submitted online at https://mc.manuscriptcentral.com/ljfp.

For more information about submission:
http://www.tandfonline.com/action/authorSubmission?journalCode=ljfp20&page=instructions#.VZziMNKl-iA.