Basic and Functional Properties of Biopolymer-Based Systems
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Macromolecular Chemistry".
Deadline for manuscript submissions: 30 November 2026 | Viewed by 152
Editors
Interests: biopolymers; foams; cosmetics; rheological properties; mechanical properties; colligative properties; food technology; food engineering
Interests: food technology; food engineering; biopolymers; hydrodynamic properties; viscosity; rheology
Special Issue Information
Dear Colleagues,
Biopolymers are valuable materials due to their natural origin, biocompatibility, and biodegradability, as well as their wide range of desirable functional properties, such as the ability to gel and form emulsions, the capacity to interact with other ingredients, and their stabilising, structuring, and protective functions for bioactive ingredients. These properties enable the creation of a variety of systems used in food, cosmetics, pharmaceuticals, packaging, and protective coatings. The wide range of applications of biopolymers drives the continuous search for new raw materials from which they can be obtained using environmentally friendly methods, followed by their appropriate utilisation. The fundamental properties of biopolymers, which determine the functional characteristics of biopolymer-based systems, therefore remain crucial. This Special Issue focuses on the extraction and characterisation of biopolymers, their fundamental and functional properties, as well as their use in the development of systems exhibiting specific functional properties.
Dr. Joanna Kruk
Guest Editor
Dr. Michał Pancerz
Guest Editor Assistant
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-anonymized 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.
Keywords
- edible biopolymers
- cosmetics
- biopolymer films and coatings
- gels
- emulsions
- biopolymer interactions
- functional properties
- basic characteristics
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.
Further information on MDPI's Special Issue policies can be found here.
