Food Polysaccharides: Molecular Structure, Bioactive Properties, and Emerging Applications

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

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