Special Issue "Polysaccharides and Carbohydrate Crystallization, Their Kinetics and Crystallization Controlling Strategy"

A special issue of Crystals (ISSN 2073-4352). This special issue belongs to the section "Biomolecular Crystals".

Deadline for manuscript submissions: 31 May 2021.

Special Issue Editors

Dr. Robertus Wahyu N. Nugroho
Website
Guest Editor
Aalto University, Finland
Interests: colloids; particles; food powders; functional polymers; modification; biobased materials
Dr. Kirsi Jouppila
Website
Guest Editor
University of Helsinki, Finland
Interests: physical state of amorphous biomaterials; crystallization and enzymatic browning; food encapsulation; food packaging technology

Special Issue Information

Dear Colleagues,

Understanding crystallization is increasingly important to design bioinspired nanocomposite materials and control the stability of biopolymer-based materials. In the category of polysaccharides, polymeric cellulose, as an example, has been a promising candidate to enhance mechanical properties in the composite materials. Aligning its crystallinity is believed to fabricate high-performance materials. In addition, several factors play roles in controlling the performance of such composite materials as morphology, degree of crystallinity, molecular weight. Different from cellulose, other polysaccharide, starch, undergoes phase transition from amorphous to crystalline structures upon moisture uptake, which is called as a retrograded starch. This mechanism is a time-dependent phenomenon, and it depends on relative humidity and temperature (storage conditions). The crystallization of starchy-based products is sometimes undesirable. However, a better understanding of the mechanisms of starch crystallization, including its kinetics, is crucial to develop such specific properties of interest as texture, adhesion, solubility through starch modification in the industrial processes. Like starch, another class of carbohydrate, lactose is also sensitive to changes during storage. In contrast to starchy foods, lactose crystallization is highly unwanted for food producers and end users because it significantly affects functional properties of food powders, such as powder wettability, powder flowability, color. Due to changes in the functional properties, crystallization of polysaccharides and carbohydrate should be inhibited when they are stored under the influence of extreme relative humidity and temperature by incorporating functional additives or encapsulating these biopolymer matrices.

The purpose of this special issue is to collect current perspectives and update results on the crystallization of polysaccharides (cellulose, mannan, chitin, starch) and carbohydrates (starch, lactose, maltose, trehalose), the impact of their crystalline structures in a broad spectrum of applications covering composites and foods, their crystallization kinetics as well as the potential strategies to control the crystallization. The topics include, but are not limited to, the following:

  • The self-assembly of polysaccharide nanocrystals and polysaccharide nanocrystals-based composites;
  • The factors affecting the alignment of polysaccharide nanocrystals;
  • Changes in the polysaccharide crystallinity through different modification approaches;
  • The kinetics of polysaccharides and carbohydrate crystallization at broad range of storage conditions;
  • The impact of carbohydrate crystallization on other macronutrients, protein and fat;
  • The impact of crystallization and crystals of polysaccharides and carbohydrate in emulsion;
  • The kinetics of carbohydrate crystallization at broad range of humidity;
  • The methods to quantify the surface area of polysaccharide and carbohydrate crystalline structures existing at the particle surface;
  • Strategy to delay or inhibit carbohydrate crystallization

Dr. Robertus Wahyu N. Nugroho
Dr. Kirsi Jouppila
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 papers will be 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. Crystals is an international peer-reviewed open access monthly 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 1800 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

  • Polysaccharides and carbohydate crystals
  • Polysaccharides and carbohydates particles
  • Physichochemical properties of polysaccharides and carbohydates
  • Kinetics of crystallization
  • Functional properties
  • Phase transition of polysaccharide and carbohydates
  • Relative humidity and temperature
  • Storage
  • Crystallization-characterized methods

Published Papers

This special issue is now open for submission.
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