Advanced Research and Development of Carbohydrate from Foods—3rd Edition

Dear Colleagues,

Volumes I and II of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/4VJ314KNNI; https://www.mdpi.com/journal/foods/special_issues/00XTENXGXV) were a great success and gained the attention of many scholars. I would like to take this opportunity to thank them for their contributions and support. As the topic continues to gain interest and plays a pivotal role, we are looking forward to the launch of Volume III. I hope it will be as successful as Volume I and II and provide further benefit to the field.

Carbohydrate polymers with unique macromolecular properties and novel applications are essential in all aspects of life. Carbohydrates from foods have been widely recognized as important polymers and as the most abundant and diverse class of organic compounds in nature, including cellulose, pectin, mannans, starch, inulin, fructans, guaran, glycogen, and plant gums. Recently, carbohydrate polymers from foods have demonstrated tremendous progress in several different industries. Understanding the structures and networks of carbohydrate polymers with various functional properties, as well as the functional foods in which these polymers are used, aids in the design of new products.

Therefore, the aim of this Special Issue, titled ‘Advanced Research and Development of Carbohydrate from Foods—3rd Edition’, is to cover a broad spectrum of original research and review-based contributions on carbohydrate polymers. We invite authors to contribute original research articles and review articles on advances in the study and exploitation of carbohydrate polymers, which have current or potential applications in functional foods or nutraceuticals.

Potential topics include, but are not limited to, the following:

• Novel extracted and isolated techniques for carbohydrates;
• Chemical and physical modifications of carbohydrates;
• Physicochemical properties, structures, bioactivity, structure–property relationships, and structure–bioactivity relationships of carbohydrates;
• Recent developments in the analytical methodologies of carbohydrates;
• The functional activity mechanisms of carbohydrates;
• Bio-based carbohydrate nanomaterials;
• The application of carbohydrates to foods, nutraceuticals, or other products.

Dr. Xiaolong Ji
Dr. Xin Wang
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-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.