Advances in Food Polysaccharides: Characterization, Functionality, Modification, Interactions and 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: 31 July 2024 | Viewed by 197
Special Issue Editors
Interests: polysaccharide characterization and functionality; novel polysccharides from New Zealand native plants, lactic acid bacteria, mushroom, seeds, etc.; polysaccharide interactions with proteins and starches; food systems with satiety function; dairy foods, e.g., yoghurt and ice cream
Special Issues, Collections and Topics in MDPI journals
Interests: microencapsulation technologies; delivery of bioactive compounds; nanoemulsions; microemulsions; protein functionalities; alternative proteins; food hydrocolloids; plant-based alternatives for dairy foods; valorization of food processing by-products (e.g., legume water, tofu whey, okara, etc.)
Special Issue Information
Dear Colleagues,
This Special Issue aims to explore the latest advancements and breakthroughs in the field of food polysaccharides, with a specific focus on their characterization, functionality, modification, interactions, and application. The issue welcomes original research papers and reviews that contribute to expanding our understanding of these significant aspects.
The following are some of the specific topics that this Special Issue could cover:
- Innovative techniques and methods for characterizing polysaccharide structures, properties, and functionalities.
- Modification of polysaccharides through chemical, enzymatic, or physical means to enhance their performance in food systems.
- Interactions between food polysaccharides and other food components, including proteins, lipids, and flavour compounds.
- Application of food polysaccharides in diverse food systems, including their role in texture modification, emulsion stabilization, encapsulation, film-forming, and sensory attributes.
- Potential health benefits and bioactive properties of food polysaccharides.
This Special Issue allows researchers, scientists, and industry professionals to share their advancements, knowledge, and perspectives on food polysaccharides. This compilation of research articles and reviews encourages multidisciplinary contributions and serves as a platform to disseminate knowledge and further drive advancements in food polysaccharides.
Dr. Kelvin Kim Tha Goh
Dr. Sung Je Lee
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
- polysaccharide
- hydrocolloids
- biopolymers
- starch
- functionality
- interactions
- modification
- polysaccharide structures
- texture
- rheology
