Chemical Modifications and Interactions of Food Macromolecules: Mechanisms and Impacts on Quality
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 28 February 2026 | Viewed by 51
Special Issue Editors
Interests: food protein; food lipids; food chemistry; active ingredients; natural products
Special Issue Information
Dear Colleagues,
Food macromolecules such as proteins, polysaccharides, and lipids are fundamental determinants of the structural, functional, and nutritional characteristics of food systems. Their intrinsic properties can be significantly altered by chemical modifications, whether occurring naturally during processing and storage or induced through targeted technological interventions. Such modifications, together with the complex interactions among different classes of macromolecules and bioactive compounds, critically influence food texture, stability, digestibility, and sensory attributes. Elucidating the mechanisms of these modifications and interactions is essential for advancing scientific understanding of food chemistry and for guiding the design of foods with improved quality, safety, and functionality.
This Special Issue, entitled “Chemical Modifications and Interactions of Food Macromolecules: Mechanisms and Impacts on Quality”, seeks to compile original research articles, reviews, and communications that address fundamental and applied aspects of macromolecular chemistry in foods. Contributions may encompass, but are not limited to, studies on chemical and enzymatic modifications of food macromolecules; the Maillard reaction and protein–polyphenol interactions; mechanisms of oxidation and cross-linking; molecular assembly and gelation behavior; and the resulting effects on physicochemical properties, stability, bioavailability, and sensory quality. Submissions focusing on advanced analytical methods, innovative processing technologies, and novel applications of modified macromolecules in the development of functional and sustainable foods are particularly welcome.
Prof. Dr. Ling Liu
Dr. Yixiao Shen
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 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.
Keywords
- lipid
- protein
- molecular interactions
- food safety
- food stability
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