Structure and Function of Polysaccharides and Oligosaccharides in Foods
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 (20 January 2024) | Viewed by 2816
Special Issue Editors
Interests: starch modification; structure-functional property of polysaccharides
Special Issues, Collections and Topics in MDPI journals
Interests: structure–function relationship of polysaccharides
Special Issue Information
Dear Colleagues,
Polysaccharides, a group of common biopolymers, are abundantly found in various types of foods, where they exhibit heterogenous structures that give rise to diverse functions. Oligosaccharides are derived from polysaccharides, but have smaller molecular sizes, leading to distinct functions. One important role of these biomolecules is to supply daily energy sources, such as starches. In addition, polysaccharides and oligosaccharides contribute to the texture and mouthfeel of food products, enhancing their flavors and overall qualities. The non-starch polysaccharides and oligosaccharides can also serve as valuable sources of dietary fiber. Polysaccharides and oligosaccharides also exhibit other health-promoting properties, such as immunomodulatory effects, which contribute to overall well-being and potentially aid in disease prevention. However, there exists a gap to be addressed between structural information and functional applications. Conversely, studies with polysaccharide structural information often lack an underlying mechanism of how these structures contribute to the improvement of food product functions. Given the growing health concerns and the demand for special functional components, it is necessary to establish a fundamental understanding of polysaccharide structures and their relationship to functional properties in order to engineer high-quality and functional food products.
In this Special Issue of Foods, we aim to compile a collection of innovative research that provides a fundamental understanding of the molecular structure of polysaccharides and oligosaccharides, while also exploring their functional properties in foods.
Prof. Dr. Zhongquan Sui
Dr. Mengting Ma
Dr. Tianming Yao
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
- carbohydrates
- dietary fiber
- polysaccharides
- oligosaccharides
- molecular structures
- physicochemical properties
- functional properties
