Functional Polysaccharides for Innovative Applications in Food Systems and Food-Related Systems
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (10 November 2021) | Viewed by 11085
Special Issue Editor
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
Special Issue Information
Dear Colleagues,
Polysaccharides are biopolymers commonly found in foods. Their varied and complex macromolecular structures from different sources such as plants, fungi, algae bacteria, etc. set them apart as highly useful biomaterials in many applications, such as in food products, packaging materials, and pharmaceutical products.
In recent years, polysaccharides have played a major role in structuring foods to create unique sensorial (including textural and rheological) properties and have helped to improve the nutritional properties of foods. The assembly of food structures using polysaccharides and their interactions with food components has broad food applications. Examples of such applications are reducing glycemic response; provide satiety; facilitate controlled-release of micronutrients and flavor compounds; serve as a “scaffold” for 3D food printing; act as a base material for coatings and bio-based food packaging; etc.
This Special Issue focuses on recent advances in the functional properties of natural and modified polysaccharides (including starch); their structures and functions; their interactions with components present in foods, and innovation in potential food and food-related applications.
Dr. Kelvin Kim Tha Goh
Guest Editor
Manuscript Submission Information
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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
- Starch
- Polysaccharide interactions
- Polysaccharide complexes
- Structure–function
- In vitro digestion
- 3D food printing
- Bio-based packaging and coatings
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