International Journal of Polymer Science

Food Polymers Functionality and Applications


Status
Published

1Chinese Academy of Agricultural Sciences, Beijing, China

2The University of Queensland, Brisbane, Australia

3South China University of Technology, Guangzhou, China

4Bioprocessing Laboratory, Prairie Aquatech, USA


Food Polymers Functionality and Applications

Description

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

Articles

  • Special Issue
  • - Volume 2015
  • - Article ID 813628
  • - Editorial

Food Polymers Functionality and Applications

Xingxun Liu | Fengwei Xie | ... | Liyan Chen
  • Special Issue
  • - Volume 2015
  • - Article ID 986324
  • - Research Article

Isolation, Production, and Characterization of Thermotolerant Xylanase from Solvent Tolerant Bacillus vallismortis RSPP-15

Rajeeva Gaur | Soni Tiwari | ... | Versha Srivastava
  • Special Issue
  • - Volume 2015
  • - Article ID 604759
  • - Research Article

Physicochemical Properties of Edible Chitosan/Hydroxypropyl Methylcellulose/Lysozyme Films Incorporated with Acidic Electrolyzed Water

Ewa Brychcy | Dominika Kulig | ... | Andrzej Jarmoluk
  • Special Issue
  • - Volume 2015
  • - Article ID 714254
  • - Research Article

Effect of the Addition of Essential Oils and Functional Extracts of Clove on Physicochemical Properties of Chitosan-Based Films

Paola Reyes-Chaparro | Nestor Gutierrez-Mendez | ... | León Hernández-Ochoa
  • Special Issue
  • - Volume 2015
  • - Article ID 806791
  • - Research Article

Biodegradable Films Based on Gelatin and Montmorillonite Produced by Spreading

Manuel Fernando Coronado Jorge | Elisabete M. C. Alexandre | ... | Paulo José do Amaral Sobral
  • Special Issue
  • - Volume 2015
  • - Article ID 682596
  • - Research Article

The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein

Liyan Chen | Praveen V. Vadlani | ... | William R. Gibbons
  • Special Issue
  • - Volume 2015
  • - Article ID 250146
  • - Research Article

Soy 11S Globulin Acid Subunits as the Novel Food Polymer Carrier

Lei Chen | Dahai Liu | ... | Yuanyuan Ma
  • Special Issue
  • - Volume 2015
  • - Article ID 187961
  • - Research Article

Synthesis and Characterization of Chemically Cross-Linked Acrylic Acid/Gelatin Hydrogels: Effect of pH and Composition on Swelling and Drug Release

Syed Majid Hanif Bukhari | Samiullah Khan | ... | Nazar Mohammad Ranjha
  • Special Issue
  • - Volume 2015
  • - Article ID 154262
  • - Research Article

Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process

Liliana Ortega | Anabel Romero | ... | Francisco Riera
  • Special Issue
  • - Volume 2015
  • - Article ID 168064
  • - Research Article

Rheological Properties of Polysaccharides from Longan (Dimocarpus longan Lour.) Fruit

Xingxun Liu | Yongyue Luo | ... | Lei Zhao
International Journal of Polymer Science
 Journal metrics
Acceptance rate42%
Submission to final decision55 days
Acceptance to publication31 days
CiteScore2.400
Impact Factor1.646
 Submit

We are committed to sharing findings related to COVID-19 as quickly as possible. We will be providing unlimited waivers of publication charges for accepted research articles as well as case reports and case series related to COVID-19. Review articles are excluded from this waiver policy. Sign up here as a reviewer to help fast-track new submissions.