Food polymers are polymers from edible plant, animals, and microorganism that can be used in food systems, including proteins, polysaccharides, and peptides. Food polymers represent a dominant area in natural polymers and play an important role in food structure, food functional properties, food processing, and shelf life. Therefore, the study of food polymers for food applications could provide a better understanding of the food systems, improve food qualities, and make better use of food macromolecules. In recent years, with the development of fundamental theories and analytical techniques that are related to polymers, specifically food polymers also experience a rapid development with the purpose of improving food systems. This special issue aims to provide an opportunity for the top researchers in the area of food polymer functionality and applications to share their achievements and ideas related to food polymers (such as protein, polysaccharide, and food polymer modifiers).

Potential topics include, but are not limited to:

• New techniques of extracting and modifying food polymers
• Recent developments in microstructure and nanostructure of food polymers
• The relationship between structures and functionality of food polymers
• Novel characterization techniques of food polymers
• Prospective applications for food polymers