Advanced Research and Development of Carbohydrate from Foods—2nd Edition

Dear Colleagues,

Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/4VJ314KNNI) was a great success and gained the attention and interest of many scholars. Here, I take the opportunity to thank them for their contributions and support. As the topic continues to gain the attention of scholars and play a pivotal role, we are looking forward to the launch of Volume II. I hope it will be as successful as Volume I and of benefit to the field.

Carbohydrate polymers with unique macromolecular properties and novel applications are essential in all aspects of life. Carbohydrates from foods have been widely recognized as important polymers and as the most abundant and diverse class of organic compounds in nature, including cellulose, pectin, mannans, starch, inulin, fructans, guaran, glycogen, and plant gums. Recently, carbohydrate polymers from foods have demonstrated tremendous progress in several different industries. Understanding the structures and networks of carbohydrate polymers with various functional properties, as well as functional foods for which polymers are used, helps with new product design.

Therefore, the aim of this Special Issue, titled “Advanced Research and Development of Carbohydrate from Foods—2nd Edition”, is to cover a broad spectrum of original research and review-based contributions on carbohydrate polymers. We invite authors to contribute original research articles, as well as review articles, on advances in the study and exploitation of carbohydrate polymers, which have current or potential applications in functional foods or nutraceuticals.

Potential topics include, but are not limited to, the following:

• Novel extracted and isolated techniques for carbohydrates;
• Chemical and physical modifications of carbohydrates;
• Physicochemical properties, structures, bioactivity, structure–property relationships, and structure–bioactivity relationships of carbohydrates;
• Recent developments in the analytical methodologies of carbohydrates;
• The functional activity mechanisms of carbohydrates;
• Bio-based carbohydrate nanomaterials;
• The application of carbohydrates to foods, nutraceuticals, or other products.

Dr. Xiaolong Ji
Dr. Xin Wang
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.

• polysaccharide
• starch
• natural, synthetic, and modified polymers
• physicochemical properties
• analytical methodologies
• structure
• functional properties
• nutrition and bioactivities
• structure–bioactivity relationship
• preparation and processing techniques
• application