Applications of Polymeric Nanomaterials in the Food Industry
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: 30 September 2024 | Viewed by 1546
Special Issue Editors
Interests: delivery system; hydrogels; emulsions; nanoparticles; fat substitute
Interests: functional food; nutraceutical delivery; biopolymers; food nanomaterials; nonthermal processing; in vitro digestion
Special Issue Information
Dear Colleagues,
Polymeric nanomaterials, a group of nanoscale materials that can be constructed from various polymers, have been applied in a variety of fields due to their multiple functionalities. The polymers, which serve as the building blocks for the nanomaterials, can be natural, synthetic, or post-synthetic modified natural polymers. Benefiting from the structure versatilities and flexibility of polymers, effective modulation of their compositions, morphologies, sizes, and surface properties can be realized in the resultant nanomaterials, which further makes hierarchical assembly of these nanomaterials into functional components possible. Therefore, polymeric nanomaterials have great application potential in the food industry, performing various functions such as reducing nutritional loss, enhancing the functionality of bioactives, extending shelf life, and so on.
This Special Issue aims to highlight the recent advances of polymeric nanomaterials in food applications. Potential topics include, but are not limited to, (1) design and characterization of polymeric nanomaterials with potential utilization in foods; (2) polymeric nanomaterials as delivery vehicles; (3) Pickering emulsions, hydrogels, and other structures formulated using polymeric nanomaterials; (4) polymeric nanomaterials in food packaging, including smart/intelligent packaging; (5) polymeric nanomaterials used in food safety areas, such as for detection of foodborne pathogens, inhibition of biofilm formation, and so on.
Dr. Qiaomei Zhu
Dr. Huijuan Zheng
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- polymeric nanomaterials
- foods
- biopolymers
- nutrient delivery
- food packaging
- pickering emulsion
- food safety
