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Molecular Level Changes in Food Processing: Invisible Treasures

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 31 August 2024 | Viewed by 832

Special Issue Editors

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Guest Editor
College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China
Interests: healthy food; food database; public health; food products; active package; encapsulation; bread; insect food; functional food; bioactive

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Guest Editor
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
Interests: natural products; antioxidation; functional food; human health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

The Special Issue titled “Molecular Level Changes in Food Processing: Invisible Treasures” published in Molecules offers a comprehensive exploration into the subtle yet significant alterations occurring at the molecular level during food processing. This collection of research papers investigates the often-unnoticed modifications that take place during food production, with a specific focus on unveiling the impact of these changes on food quality, safety, and nutritional value.

The Special Issue presents a diverse array of studies, encompassing several crucial aspects:

  1. Uncovering Hidden Transformations: through cutting-edge research, the issue sheds light on the subtle changes that occur during food processing, including the transformation of molecular structures, the alteration in nutrient compositions, and the modifications caused by various processing methods.
  2. Impact of Processing Techniques: researchers examine the influence of different food processing methods—such as cooking, preservation, and storage—on the molecular makeup of food, and they delve into how these methods affect the nutritional content, flavor, texture, and the overall quality of processed foods.
  3. Environmental and Health Implications: this Specia Issue delves into the broader implications of molecular changes in food processing, discussing the potential environmental impact of these alterations and their consequences for human health upon consumption.

By highlighting these intricate molecular-level changes in food processing, this Special Issue serves as a crucial platform for advancing knowledge in the field of food science. It not only addresses the scientific community but also caters to policymakers, industry professionals, and consumers interested in understanding the complexities underlying food processing and its implications for human health and the environment.

Through its diverse range of studies and comprehensive analyses, this Special Issue offers valuable insights into the intricate molecular alterations occurring during food processing. It contributes significantly to the ongoing efforts aimed at enhancing food safety, optimizing processing techniques, ensuring nutritional integrity, and fostering sustainable practices in the food industry.

Dr. Lingli Deng
Prof. Dr. Zhaojun Wei
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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. Molecules 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 2700 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.


  • food processing
  • molecular level
  • food quality
  • nutrition
  • bioactives

Published Papers (1 paper)

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19 pages, 3942 KiB  
Deacetylated Konjac Glucomannan with a Slower Hydration Rate Delays Rice Digestion and Weakens Appetite Response
by Chenfeng Xu, Kaixuan Cheng, Yu Kang, Chao Cheng, Chi Zhang and Longchen Shang
Molecules 2024, 29(7), 1681; - 8 Apr 2024
Viewed by 643
The physical characteristics of chyme during gastrointestinal digestion are considered to significantly affect nutrient digestion and absorption (such as glucose diffusion), which has an impact on postprandial satiety. The present study aims to analyze the hydration rate (HR) and rheological properties of deacetylated [...] Read more.
The physical characteristics of chyme during gastrointestinal digestion are considered to significantly affect nutrient digestion and absorption (such as glucose diffusion), which has an impact on postprandial satiety. The present study aims to analyze the hydration rate (HR) and rheological properties of deacetylated konjac glucomannan (DKGM) at different degrees and then explore their effects on rice texture, digestive properties, and the subjects’ post-meal appetite. The present results show that, as the deacetylation degree (DD) of KGM increased, the intersection point of the viscoelastic modulus shifted to a high shear rate frequency, and as the swelling time of the DKGM was prolonged, its HR decreased significantly. The results of the in vitro gastrointestinal digestion tests show that the hardness and chewability of the rice in the fast-hydration group (MK1) were remarkably reduced. In contrast, the slow-hydration group (MK5) exhibited an outstanding ability to resist digestion. The kinetics of starch hydrolysis revealed that the HR of the rice in the fast-hydration group was 1.8 times faster than that of the slow-hydration group. Moreover, it was found that the subjects’ appetite after the meal was highly related to the HR of the MK. Their hunger (p < 0.001), desire to eat (p < 0.001), and prospective food consumption (p < 0.001) were significantly inhibited in the slow-hydration group (MK5) compared to the control. This study explored the nutritional effects of the hydration properties derived from the DKGM, which may contribute to modifying the high glycemic index food and provide ideas for the fabrication of food with enhanced satiating capacity. Full article
(This article belongs to the Special Issue Molecular Level Changes in Food Processing: Invisible Treasures)
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