Natural Protein and Carbohydrates Polymers for Food and Nutrition Application

Dear Colleagues,

Protein and carbohydrates are the important macromolecular polymers in natural. Their structural analysis and functional regulation have attracted the interest of scientists since ancient times and are widely used in the modern industry due to their unique properties, which include green, environmental protection, renewable, easy to obtain, easy modification. Especially in the field of food and nutrition, protein and carbohydrate are not only the main source of energy and nutrition, but also an important material basis for the quality and function of various foods. With the progress of science and technology, more and more studies focus on protein and carbohydrate structure analysis, on the one hand, through the clear structure of protein and carbohydrates, some researchers aim to further realize the function of food quality and precise control. On the other hand, more researchers devote themself to extend materials properties of protein and carbohydrates, building more of new materials such as hydrogel, aerogel, microsphere, nanoparticles, porous materials, applied to the nutrition and medical field. Thus, in this Special Issue we want to present the latest research results on structural changes and functional regulation of proteins and carbohydrates, with a view to promoting the interdisciplinary development of food, materials, and nutrition, and boosting scientific and technological progress and industrial development. Topics include but are not limited to the following: Structural analysis of natural Protein and Carbohydrate; Hydrogel, aerogel, microsphere, nanoparticles, porous materials, etc based on Protein and Carbohydrate; Characterization of protein-based, carbohydrate-based materials; Multiscale structure and functional relationships of protein and carbohydrate; Effects of processing factors on structure and function of protein and carbohydrate; Application of new materials based on protein and carbohydrate in food and nutrition.

Dr. Aimin Shi
Dr. Bo Jiao
Guest Editors

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• protein
• carbohydrate
• structural analysis
• hydrogel
• aerogel
• microsphere
• nanoparticles
• porous materials
• multiscale structure
• structure-function relationship