Physicochemical Characteristics of Food Polysaccharides, Starches, and Gels
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 10 April 2026 | Viewed by 5117
Special Issue Editors
Interests: polysaccharides; gels; light scattering; nuclear magnetic resonance; rheology
Interests: binding interactions between food components and the structure-activity relationships; the extraction and nutritional evaluation of natural products; the effects of food constituents on starch digestion
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food polysaccharides, including starch and other non-starchy polysaccharides, have long been important throughout the history of the human diet. As the food industry has been gaining increasing impetus recently to create desired nutritional profiles and to improve the sensory perception of food products, we expect the continued increase in importance in understanding the physicochemical characteristics of food polysaccharides, such as their hydration process and solubility, associative structures in solution, gelation properties, interfacial behaviors, and interactions with other food components. A typical example is that polysaccharide food gels have recently been appreciated as a good candidate for developing health-care foods for the elderly with dysphagia. Due to the great complexity in chemical structures, however, it is very challenging to describe the physicochemical properties of a broad range of food polysaccharides by generalizing a universal theoretical framework. Therefore, expanding the detailed knowledge on food polysaccharides regarding their basic physicochemical properties and new food applications by experimental investigation is still necessary and in urgent need. Fortunately, significant progress has been made in the past few decades. In this Special Issue, we wish to make a collection of papers that focus on the physicochemical characteristics of food polysaccharides, starches, and gels to offer a communication platform to interested readers.
Dr. Xi Yang
Dr. Lijun Sun
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
- polysaccharides
- starch
- gels
- physicochemical properties
- gelation
- emulsification
- food products
- interactions
- texture
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