Advances in Preparation, Characterisation, Assessment, and Application of Functional Lipids
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: closed (30 November 2025) | Viewed by 440
Special Issue Editors
Interests: functional lipids, lipid chemistry, delivery systems of bioactive compounds
Special Issue Information
Dear Colleagues,
Functional lipids are lipids that have specific physiological activities or technological functions in addition to providing energy, such as polyunsaturated fatty acids, phospholipids, glycolipids, phytosterols, medium-chain triglycerides, diglycerides, structured lipids, etc. They have a positive impact on health through regulation of metabolism, signaling, inflammatory responses, and other pathways, and are widely used in food, pharmaceuticals, cosmetics, and nutraceuticals.
This Special Issue invites original research articles, reviews, and short communications that highlight recent advances in this rapidly evolving field. Topics of interest include, but are not limited, to the following:
- Innovative methods for the extraction, purification, and green manufacturing of functional lipids.
- High-throughput analysis and identification methods for functional lipids.
- Assessment of the nutritional efficacy, disease control, and metabolic regulation of functional lipids.
- Structural barriers for improving bioaccessibility and bioavailability of bioactive compounds.
Dr. Li Liang
Dr. Xin Guo
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.
Keywords
- functional lipids
- phospholipids
- extraction
- purification
- manufacturing
- analysis methods
- nutritional efficacy
- delivery system
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