Recent Advances in Low Glycaemic-Index Foods: Development, Mechanism and Health Benefits
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: 31 July 2025 | Viewed by 3154
Special Issue Editors
Interests: starch structure; starch physicochemical properties; starch digestion kinetics; gut microbiota
Interests: food science; functional carbohydrates; starch digestion
Special Issues, Collections and Topics in MDPI journals
Interests: starch structure; starch digestion; protein digestion; food nutrition; gut microbiota
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The glycemic index (GI) is a crucial indicator that reflects the impact of carbohydrate-containing foods on blood glucose levels. Low-GI foods have garnered significant attention due to their potential benefits in managing diabetes, obesity, and overall metabolic health. This Special Issue focuses on the latest developments, underlying mechanisms, and digestive health implications of low-GI foods. We invite authors to share their scientific research achievements to reflect the most recent progress or highlight critical scientific findings. Manuscripts for this Special Issue can include research articles, communications, or scientific reviews. Relevant topics include, but are not limited to, the following: (a) innovative techniques in developing low-GI foods; (b) mechanisms influencing the GI; (c) digestive health benefits of low-GI foods; (d) effects of low-GI diets on metabolic health and gut microbiota; and (e) development of low-GI foods for specific populations such as children, athletes, and the elderly. We believe this Special Issue will provide a comprehensive overview of the advancements in low-GI foods and their multifaceted benefits, underscoring their vital role in promoting overall health and well-being.
Dr. Jian Zhu
Dr. Hongsheng Liu
Dr. Cheng Li
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
- low-glycemic-index foods
- functional foods
- nutrition
- digestive health
- gut microbiota
- specific populations
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