Food Polymers: Chemistry, Structure, Function and Application

Dear Colleagues,

Many types of food contain polymers, which determine food characteristics such as structure, processability, texture, flavour, nutrition, health benefits, and shelf life. Food polymers mainly include polysaccharides and proteins. Abundant in nature and as vital sources of nutrition, various polysaccharides such as starch, cellulose, chitosan, galactomannans, carrageenans, alginates, agars, inulins, pectins, xanthans, and gums are widely used as essential bulk foodstuffs. Besides, polysaccharides could have remarkable and sometimes unique properties such as thickening, stabilizing, gelling, and emulsifying agents, so they can be used as important additives for food. On the other hand, many types of food are based on proteins, which are essential nutrients for the body. Dietary sources of protein include both animals (e.g., meats, poultry, dairy products, seafood, and eggs) and plants (e.g., grains, legumes, nuts, and seeds). The application of polysaccharides and proteins in food largely depends on the chemistry, structure, and functionality of these polymers.

Significant progress in biology, chemistry, materials, and engineering areas, as well as advances in analytical technologies, have provided new ways to develop better and healthier food systems. In recent years, there has been a strong focus on the genetic, physical, and chemical modifications of food polymers to achieve desired structures, functions, and properties. Also, importantly, food polymers could interact with each other or with other food components in the same systems, which influence the overall food quality largely. This Special Issue aims to provide a great opportunity for researchers to share their state-of-the-art studies related to food polymers and is intended to cover important aspects of food polymers including their structures, extraction, modification, processing, characterisation, properties, health effects, safety, and applications. Also welcome are reports on new food systems that are based on the understanding and development of their polymer components.

Dr. Binjia Zhang
Dr. Fengwei Xie
Prof. Shujun Wang
Guest Editors

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