Analysis of the Chemical Composition and Biological Function of Carbohydrates in Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 15 August 2025 | Viewed by 1249
Special Issue Editors
2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
3. Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
Interests: carbohydrate modification and biological activity
Interests: development of methods for separation, purification and large-scale preparation of natural product polysaccharides; evaluation of the functional properties of bioactive polysaccharides in immunomodulation, anti-oxidation, anti-tumor, promotion of gastrointestinal health, blood sugar and blood lipid regulation; discussion on the biological activity mechanism of natural product polysaccharides based on multi-omics technology
2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
3. Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
Interests: the component changes of seaweed during processing; the structural characteristics of seaweed polysaccharides; the interaction between seaweed polysaccharides and human microbiota
Special Issue Information
Dear Colleagues,
Carbohydrates include monose, oligosaccharides, polysaccharides, and complex carbohydrates combined with protein or lipids, which are widely used in the food industry as gelling agents, thickening agents, and biological ingredients. Previous works have proven that carbohydrates exhibit a variety of biological activities, such as antitumor, immunomodulatory, antioxidative, anti-inflammatory effects, etc. These not only depend on the active structure of carbohydrates but are also influenced by their digestion and absorption in the body. Therefore, the relationship between structure and functional properties of carbohydrates in food, as well as the influence of digestion and absorption, have always attracted the attention of scholar. They are research hotspots in academic circles. Moreover, various food processing, including thermal processing technology, ultra-high-pressure processing, etc., can alter the physical and chemical properties of carbohydrates in food, affecting biological activities. Thus, this Special Issue focuses on the structural design, chemical composition, biological function, digestion, absorption, and the application of carbohydrates in food processing.
Dr. Mingjing Zheng
Dr. Xiaojun Huang
Dr. Tao Hong
Guest Editors
Manuscript Submission Information
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Keywords
- carbohydrates
- structured design
- chemical composition
- biological function
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