Food Polysaccharides: Molecular Structure, Bioactive Properties, and Emerging Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 30 October 2026 | Viewed by 1015
Special Issue Editor
Interests: functional foods; polysaccharides; natural products; antioxidants; food chemistry; bioactive compounds
Special Issue Information
Dear Colleagues,
Food polysaccharides, as natural macromolecules, have attracted considerable interest in food science and medicine due to their unique molecular structures and biological activities. Recently, extensive research has been conducted on the molecular characteristics and mechanisms behind the biological functions of these polysaccharides. These studies have clarified the relationships between their structures and functions, offering innovative approaches for their use in emerging areas such as functional foods, drug delivery systems, and biomaterials. Although many studies have highlighted the health benefits of food polysaccharides—including immune modulation, antioxidant effects, and anti-cancer properties—there are still inconsistencies in the findings and perspectives across different research. Technological advances in materials science and nanotechnology provide new possibilities to improve the functional applications of polysaccharides.
In this context, we invite submissions for a Special Issue that focuses on the detailed structural analysis of polysaccharides; their biological mechanisms of action; the nutritional roles of polysaccharides or natural polysaccharides within food systems; and developments in polysaccharide-based nanomaterials for drug delivery and biosensing. Additionally, research that explores the link between polysaccharide structure and activity through the integration of big data and artificial intelligence is also welcome.
Prof. Dr. Yali Zhang
Guest Editor
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
- natural polysaccharides
- molecular structure
- health benefits
- bioactive properties
- chronic diseases prevention
- anti-aging
- dietary regulation of oxidative stress
- gut health
- 3d food printing
- delivery systems
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