Functional Carbohydrate Products: From Structure to Application
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 22 May 2024 | Viewed by 889
Special Issue Editors
Interests: functional starch; molecular structure; functional characteristics; modification strategy; structure-property relationship; low glycemic reponse; dietary fiber; colonic fermentation; food matrix interactions; biomimetic plant foods; bioactive delivery system
Special Issues, Collections and Topics in MDPI journals
Interests: food nutrition evaluation; food nutrient composition analysis; food composition database construction; carbohydrate digestion properties; glycemic index; intestinal function
Interests: food science and technology; food chemistry; carbohydrate polymers; starch; rice; flavor; food processing
Special Issue Information
Dear Colleagues,
Functional carbohydrates mainly include dietary fiber, resistant/slow-digestible starch, active polysaccharides, etc. They have various physiological functions that are closely related to human health, being involved in energy supply, metabolic regulation, and body protection. Thus, their preparation, structural analysis, functional evaluation, and applications have garnered significant attention. The development of functional carbohydrates is an ongoing process continually driven by new trends in nutrition and health. We are interested in the development of new carbohydrates with specific functional characteristics. The structural changes occurring in functional carbohydrates during food processing and in the digestion/metabolism pathways are closely related to their characteristics. We also welcome articles clarifying the relationship between the structure and functions of functional carbohydrates, as well as their beneficial health effects, through different molecular mechanisms. Furthermore, the applications of functional carbohydrates in different bio-industries depending on their bioactive functions are also of interest.
Prof. Dr. Ming Miao
Guest Editor
Prof. Dr. Xuesong Xiang
Dr. Rongrong Ma
Guest Editor Assistants
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
- starch
- dietary fiber
- structural design
- precision processing
- nutrition
