Special Issue "Food-Derived Nanomaterials: Preparations, Characterizations, and Applications"
Deadline for manuscript submissions: 30 June 2019
Food nanotechnology is an area of emerging interest and opens up numerous possibilities for the food industry, including (but not limited to) improving food safety, extending shelf life, improving texture and taste, and enhancing bioavailability of poorly-absorbed nutrients. However, exploitation of synthetic nanomaterials in food is often associated with major safety concern for potential long-term and latent side effects on human health and environment. Therefore, over the last decade, exhaustive efforts have been made to discover food-derived nanomaterials that can be explored in developing nanoscale systems with potential applications in the food industry. By unraveling the physical and chemical properties of food ingredients, scientists have deciphered many nanostructures that are either naturally present in foods or can be fabricated using natural biomaterials under facile conditions. In particular, polysaccharides, proteins and lipids are the three major food biomaterials, and with the advancement of the preparation and characterization of their nanostructures, various novel nanoscale systems have been continuously developed for food applications.
In this Special Issue, we invite investigators to contribute short communications, full research articles, and timely reviews that are related to the preparations, characterizations, and applications of food-derived nanomaterials. Potential topics include, but are not limited to:
- Discovery of novel nanostructures in food biomaterials, including nanoparticles, nanofibers, nanocrystals, etc.
- Characterization of molecular interactions among food biomaterials at the dimension of nanoscale
- Innovative techniques to fabricate nanoscale systems for food-related applications, such as encapsulation and oral delivery
- Development of nanocomposites from a combination of food-derived biomaterials and inorganic nanomaterials, including metal nanoparticles, carbon nanotubes, clay nanosheets, and others.
- In vitro and in vivo evaluations of nanoscale systems prepared with food-derived nanomaterial
Dr. Yangchao Luo
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 papers will be 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 monthly 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 1800 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 nanotechnology
- Food safety
- Food packaging
- Shelf-life extension