Recent Progress in Modification, Preparation, and Property of Biopolymers
A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Polymer Chemistry".
Deadline for manuscript submissions: closed (20 February 2024) | Viewed by 3785
Special Issue Editors
Interests: carbohydrate polymers; flavor; polysaccharides; film
Interests: starch structure and nutrition; carbohydrate-based functional foods
Interests: functional carbohydrate; starch structure-function relationship; starch-based microcapsule; food hydrocolloid emulsions
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Biopolymers, mainly including proteins, polysaccharides and lipids, are widely used in food systems to improve their quality, safety, and nutritional properties. Thereby, this current Special Issue specifically focuses on the preparation, characterization, and functional properties of biopolymers in food systems. We call for the submission of relevant research publications to reflect the most recent progress or to highlight the most crucial scientific emphasis in this field. You are kindly encouraged to submit a manuscript to this Special Issue, wherein all research articles, communications, or scientific reviews are welcome. As suggested, the relevant topics can be related to, but are not limited to, the following topics: (a) the effects of physical, chemical, and enzymatic modifications on the structure and functional properties of biopolymers; (b) the interaction of biopolymers with other components during food processing and the effects of their interaction on food quality and functionality; and (c) the functional characteristics of carbon-based polymer in food systems. We believe that this Special Issue will serve as a platform to help the better application of biopolymers in food systems.
Dr. Linfan Shi
Dr. Ping Li
Dr. Songnan Li
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. Polymers 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 2700 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
- lipid
- characterization
- functionality
- interaction
- food processing
- food quality
