Food-Derived Polysaccharides: Composition, Characterization and Functional Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 10 April 2026 | Viewed by 68
Special Issue Editors
Interests: structure and function of polysaccharides; chain conformation of polysaccharides; physicochemical properties; polysaccharide and protein complexes; polysaccharide modification; dietary fiber
Interests: food biotechnology; biosynthesis of functional monosaccharides and oligosaccharides; development of industrial enzymes and industrialization of microbial cell factories
Special Issue Information
Dear Colleagues,
Polysaccharides are complex carbohydrates widely present in food, playing pivotal roles in nutrition, texture modification, and health promotion. These biopolymers, derived from plants, animals, algae, and microorganisms, exhibit remarkable structural diversity and functional versatility. Major food-derived polysaccharides include starch, cellulose, hemicellulose and pectins, β-glucans, chitin and chitosan, algal polysaccharides and microbial exopolysaccharides.
Extensive research has revealed intricate structure–function relationships in polysaccharides, where molecular characteristics (including monosaccharide composition, glycosidic linkages, branching patterns and molecular weight) critically determine their rheological properties and physiological functions. These structure-dependent properties directly influence their applications across food technology, nutraceuticals, and pharmaceuticals. Comprehensive structural characterization using advanced analytical techniques (chemical assays, spectroscopy, chromatography, microscopy and thermal analysis) is therefore essential to elucidate the mechanisms underlying polysaccharide functionality.
Current research focuses on establishing fundamental connections between polysaccharide composition, structural features, and practical applications. This knowledge is vital for the targeted development and precision utilization of functional polysaccharides in food innovation and health-related fields. A deeper understanding of these structure–activity relationships will facilitate the rational design of polysaccharide-based ingredients with tailored properties for specific technological and nutritional applications.
Dr. Xiaoqi Xu
Dr. Zheng Xu
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
- structural characterization
- structure–activity relationship
- physicochemical properties
- bioactivities
- polysaccharide modification
- polysaccharide applications in the food industry
- nutrition
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