Recent Advances in Carbohydrate Functionality in Foods

Dear Colleagues,

This Special Issue of Foods explores the latest developments in understanding and utilising carbohydrates in food science. Carbohydrates, including starch, fibre and sugars, are the major component of many foods, playing crucial roles not only in nutrition, but also in determining the texture, flavour and overall quality of food products. This Special Issue covers various topics, including the following:

• Innovative Extraction and Processing Methods: Advances in techniques for extracting and processing carbohydrates from different sources, aiming to enhance their functionality and applicability in food products.
• Functional Properties: In-depth analysis of the functional properties of various carbohydrates, such as starches, fibres, and polysaccharides, and how these properties can be optimised for specific food applications.
• Health Benefits: Exploration of the health benefits associated with different types of carbohydrates, including their role in gut health, blood sugar management and overall wellness.
• Food Texture and Stability: Studies on how carbohydrates influence the texture and stability of food products, and the development of new carbohydrate-based ingredients that improve these qualities.
• Flavour and Sensory Attributes: Research on the impact of carbohydrates on the flavour and sensory attributes of foods, and how they can be manipulated to enhance consumer acceptance.
• Sustainability and Innovation: Examination of sustainable sources of carbohydrates and innovative uses in food formulations that align with environmental and economic goals.

Overall, this Special Issue highlights the critical role of carbohydrates in food science and technology, showcasing cutting-edge research that aims to improve food quality, health benefits and sustainability through advanced carbohydrate functionality.

This Special Issue presents an excellent opportunity to share your work with a broad audience and contribute to advancing the field of food science. We welcome original research articles, reviews and short communications that address these themes.

We look forward to your contributions and to the collective advancements in carbohydrate functionality in foods.

Dr. Mahsa Majzoobi
Guest Editor

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.

• starch
• modified starch
• dietary fibre
• soluble fibre
• insoluble fibre
• carbohydrates
• sugars
• non-fermentable sugars
• diet
• nutrition
• health benefits
• functional ingredients
• food processing