The Importance and Applications of Starches, Gums, Pectin, and Other Polysaccharides in Food

Dear Colleagues,

Polysaccharides are the main constituents of a number of food systems, governing structural stability, sensory attributes, textural properties, and the delivery of bioactive nutrients. Advances and applications of polysaccharides in the food sector now offer opportunities to design food products that are palatable and more beneficial to health, aiming to meet evolving consumer demands. This Special Issue, “The Importance and Applications of Starches, Gums, Pectin, and Other Polysaccharides in Food”, will showcase investigations that bridge the fundamental aspects of polysaccharides with novel applications in formulation, processing, and nutrition of food. We invite contributions that explore the structural, physicochemical, and techno-functional characteristics of polysaccharides, such as their hydration dynamics, multi-scale structures in disperse systems, rheological and interfacial properties, gelation behaviors, and interactions with other food components, as well as investigations that apply these insights to enhance food quality, sustainability, and human wellness.

Topics of interest include, but are not limited to, protein–polysaccharide complexes, polysaccharide–polyphenolic complexes, the development of food gels (aerogels, hydrogels, oleogels, and bigels), polysaccharides-based delivery systems for bioactive ingredients, plant-based innovations, fat mimetics, food structuring, the design of texture-modified foods for dysphagia, graying populations, and personalized nutrition. In this Special Issue, we aim to compile a collection of articles and review papers that focus on the physicochemical characteristics of food starches, gums, pectin, and other polysaccharides, with an emphasis on unlocking the potential of the structural diversity of polysaccharides to synergize technological innovation, human health benefits, and sustainable resource use in next-gen food systems.

Prof. Dr. Fayin Ye
Guest Editor

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