Characterization and Bioactivities of Polysaccharides
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 30 October 2026 | Viewed by 451
Editors
Interests: plant polysaccharides; functional foods; food biotechnology; molecular nutrition; gut microbiota and metabolism; bioactive resources
Interests: bioactive compounds; food flavor chemistry; chemical structure analysis; human health; physiological functions
Interests: functional foods; medicinal and edible fungi; gut microbiota-host interactions; molecular mechanisms; glucose metabolism; caenorhabditis elegans
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Polysaccharides, as essential bioactive components, play a pivotal role in functional food development and human health promotion. This Special Issue aims to provide an international academic platform for showcasing the latest advances, emerging challenges, and future perspectives in polysaccharide research. Contributions highlighting novel methods, molecular mechanisms, and structure–function correlations are particularly encouraged. Topics of interest include, but are not limited to:
- Novel sources of and green extraction technologies for food-derived polysaccharides.
- Advanced structural characterization techniques and structure–activity relationship analysis.
- Biological activities (antioxidant, anti-inflammatory, immunomodulatory, prebiotic, hypoglycemic, hypolipidemic, etc.) and underlying mechanisms.
- Molecular modification (chemical, enzymatic, physical) to enhance functionality and stability.
- Interactions between polysaccharides and other food components (proteins, lipids, etc.).
- Applications in functional food development, encapsulation, and food packaging.
- Industrialization challenges and sustainable utilization strategies.
We look forward to receiving your contributions.
Dr. Ruibo Jia
Prof. Dr. Donghui Luo
Dr. Zirui Huang
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-anonymized 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
- plant polysaccharides
- functional foods
- extraction technology
- structural characterization
- biological activities
- structure–activity relationship
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