Journal Title：Food Biophysics

Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.

A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.

食品和农产品的生物物理研究涉及化学、生物学和工程学的交叉研究，以及材料科学和纳米技术的新跨学科领域。此类研究包括但不限于以下领域的研究：食品分子、生物聚合物和生物材料在分子、微观和介观尺度上的结构；特定食品、饲料、食品加工操作和农产品中结构生成和维持的分子基础；微生物生长、死亡和抗菌作用的机制；食品和农业生物聚合物中的结构/功能关系；用于食品和农业材料和产品的结构和动态表征的新型生物物理技术（光谱、显微镜、热学、流变学等）；无定形生物材料的特性及其对化学反应速率、微生物生长或感官特性的影响；味觉和嗅觉的分子机制。

此类研究的一个特点是依赖于提供分子水平信息的各种仪器分析方法，依赖于用于理解生物分子之间相互关系的各种物理和化学理论，以及尝试将宏观化学和物理特性联系起来对生物材料的分子结构和微观组织的生物学功能。