Food-Derived Polysaccharides: Their Structure, Characterization and Functional Properties

Dear Colleagues,

I would like to invite you to participate in this Special Issue, which will be devoted to the comprehensive and detailed description of polysaccharide materials as food ingredients. It will focus on their structural characterisation, physicochemical properties, technological production and use in food, as well as their interactions with other food ingredients. The use of the properties of polysaccharides, such as their ability to thicken, stabilize, gel and emulsify to create foods with specific functional values, will be the subject of this Special Issue. Attention will be also paid to the extraction, purification and modification of polysaccharides obtained as by-products and their application in the food industry.  

Prof. Dr. Magdalena Witek
Guest Editor

Manuscript Submission Information

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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.