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Special Issue "Plant Polysaccharides"
A special issue of Plants (ISSN 2223-7747).
Deadline for manuscript submissions: closed (30 November 2019).
Interests: polysaccharide characterization and functionality; novel polysccharides from New Zealand native plants, lactic acid bacteria, mushroom, seeds, etc.; polysaccharide interactions with proteins and starches; food systems with satiety function; dairy foods e.g. yoghurt and ice cream
Polysaccharides are complex long-chain molecules that are made up of simple sugar molecules connected by glycosidic linkages. In nature, non-starch polysaccharides primarily provide structure to plants among other physiological functions. The macromolecular structure of polysaccharides is highly complex depending on its botanical origin. Polysaccharides differ largely in their types of glycosidic linkages, monosaccharide composition, degree of polymerization, and functional groups. These molecular characteristics contribute to the functionality of polysaccharides. Polysaccharides have found broad applications in different industries ranging from food, pharmaceutical, healthcare, and packaging, to petrochemical. In food applications, polysaccharides are used as hydrocolloids, mainly for their thickening, gelling, or stabilising properties. However, it is increasingly apparent that these biopolymers play an important role in contributing to the supramolecular structures of foods, influencing both sensorial and nutritional properties of foods. Uncovering polysaccharides from diversified novel sources is essential, not only for their unique functionalities but also for sustainability.
This Special Issue invites authors from multi-disciplinary fields to submit original research and review articles focusing on plant polysaccharides from novel and existing sources, isolation, characterization methods, and their roles in conferring unique physical functional properties in various applications. Research on the application of polysaccharides in the assembly of food structures with the aim of developing food products with improved health and nutrition will be of great interest for this Special Issue.
Dr. Kelvin Kim Tha Goh
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. Plants 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 1600 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.
- novel polysaccharide
- non-starch polysaccharide
- food structure