Research on the Structure and Functional Properties of Food Biopolymers
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 21 February 2025 | Viewed by 109
Special Issue Editors
Interests: carbohydrate polymers; food hydrocolloids; starch; polysaccharides; resistant starch; dietary fiber; phytochemicals; nanofibers
Interests: dietary bioactive compounds; pharmacokinetics; nutrients
Interests: carbohydrate polymers; flavor; polysaccharides; film
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food biopolymers, mainly including proteins, polysaccharides and lipids, are widely employed in food systems to enhance their quality, safety, and nutritional properties. Thereby, this Special Issue focuses on the preparation, characterization, and functional properties of food biopolymers in food systems. We call for relevant research publications to present recent advances in the field or highlight areas of scientific interest. You are kindly encouraged to submit a manuscript(s) to this Special Issue, wherein all research articles, communications, or scientific reviews are welcome. As suggested, the scope of this Special Issue includes, but is not limited to, the following topics: (a) effects of physical, chemical, and enzymatic modification on the structure and functional properties of food biopolymers; (b) the interaction of food biopolymers with other components during food processing and the effects of their interaction on food quality and functionality; and (c) the functional characteristics of food biopolymers in food systems. We believe that this Special Issue will enhance the application of biopolymers in food systems.
Dr. Lingyan Kong
Dr. Yanqi Zhang
Dr. Linfan Shi
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
- protein
- carbohydrate
- polysaccharide
- characterization
- functionality
- interaction
- food processing
- food quality
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Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
