Modification Technologies, Interaction Mechanisms, and Functional Applications of Food-Derived Macromolecules
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 September 2026 | Viewed by 992
Special Issue Editors
Interests: food-derived macromolecules; modification technologies; interaction mechanisms; bioactive compound delivery; food microbiology
Interests: food protein; physical modification; food additives; functional ingredients; comprehensive utilization; lipid digestion; emulsion process
Special Issues, Collections and Topics in MDPI journals
Interests: clean production; comprehensive utilization; biorefinery; functional food additives; biomacromolecules’ modification; bioconversion; green extraction
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
As known by many, macromolecules derived from food are the core functional components of food systems. These macromolecules play an indispensable role in the nutrition, texture, and encapsulation of bioactive compounds, serving as the key material basis for the innovative development of the modern food industry. However, natural food-derived macromolecules often exhibit inherent limitations, such as poor solubility, insufficient emulsifying stability, and weak acid–base tolerance. These limitations significantly restrict their applications in high-end food products, functional foods, and green additives. Employing precise modification techniques to optimize their structure and function, as well as comprehensively understanding their interaction mechanisms in complex systems, is significant for realizing the full potential of food-derived macromolecules. This Special Issue focuses on cutting-edge research regarding modification techniques, interaction mechanisms, and functional applications of food-derived macromolecules. It aims to promote interdisciplinary innovation, transform the functional limitations of natural macromolecules into application advantages, and provide theoretical and technical support for the sustainable development of the food industry. By bridging the gap between fundamental research and industrial applications, this Special Issue will serve as a platform for researchers to disseminate new discoveries and advance more efficient, sustainable, and high-value utilization of food-derived macromolecules in this field.
Therefore, the primary objective of this Special Issue is to achieve efficient utilization and high-value development of food-derived macromolecules through academic exchange and knowledge translation, with emphasis on the following research areas (including but not limited to):
- Novel physical modification techniques;
- Sustainable chemical modification strategies;
- Biological modification approaches and structure–function relationships;
- Mechanistic studies of macromolecule–macromolecule interactions;
- Macromolecule–small molecule interactions;
- Functional applications of modified macromolecules in food emulsification, stabilization, gelation, and thickening;
- Design and development of bioactive compound delivery systems;
- Research and development of functional foods, plant-based alternatives, and low-fat/gluten-free products.
Dr. Bin Liang
Dr. Chanchan Sun
Dr. Wenjie Sui
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 250 words) can be sent to the Editorial Office for assessment.
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
- food-derived macromolecules
- modification technologies
- interaction mechanisms
- structure–activity relationships
- bioactive compound delivery
- food additives
- functional foods
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