Polysaccharides in Food Applications
A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Polymer Applications".
Deadline for manuscript submissions: 31 August 2026 | Viewed by 133
Special Issue Editor
Interests: functional carbohydrates; storage and preservation of fruits; vegetables and meat products; active packaging materials; starch extrusion modification; polymer interfacial modification and antibacterial sustained release; food processing and quality control; food quality safety and control
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Polysaccharides, as indispensable biopolymers in food systems, have garnered significant scientific and industrial interest due to their diverse functional properties, biocompatibility, and sustainability. This field explores the extraction, modification, and application of carbohydrate polymers—from abundant plant-based starch to marine-derived chitin and its deacetylated form, chitosan—in designing advanced functional materials. Central to this research is the fundamental structure-processing-property relationship. A deep understanding of how molecular architecture (e.g., chain conformation, glycosidic linkages, and chemical modifications) interacts with processing parameters (e.g., thermal, mechanical, and solution conditions) dictates the final material properties. These properties, including gelation, emulsification, encapsulation, barrier formation, and textural modulation, directly enable innovative applications in food packaging, edible coatings, nutrient delivery systems, and structural ingredients. This brief introduction sets the stage for discussing recent advancements in engineering polysaccharides for enhanced performance, sustainability, and novel functionalities within the food sector.
By integrating fundamental science with engineering applications, this Special Issue provides a comprehensive platform for researchers to share insights into the Polysaccharides materials application in food. We invite contributions that push the boundaries of how we utilize Earth's one of the most abundant organic resources to build a circular economy and a greener future.
Dr. Fengsong Liu
Guest Editor
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-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Polymers 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
- polysaccharides
- starch
- chitosan
- chitin
- functional materials
- structure-processing-property
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