From a nutritional standpoint, carbohydrates, proteins, fiber, and lipids are among many edible biomacromolecules in the class of macronutrients. Additionally, these biomacromolecules (with or without chemical, physical, or enzymatic modifications) have been used in the food industry to stabilize and improve the food quality in various food systems. Edible films and membranes, foamed foods, micro- and nanoencapsulated wall material, hydrogels, prebiotics, and oligomers as well as food colloids and emulsions are some examples for the use of these biomacromolecules. Furthermore, modified edible biomacromolecules can potentially be used as functional or medicinal foods for people with special dietary requirements such as celiac, phenylketonuric, diabetic, lactose intolerant, or obese, among others. Currently, edible biomacromolecules used in different food polymer systems represent an attractive healthy option to improve the food quality in terms of extension of its shelf life and improvement of the nutritional and sensory aspects.

This special issue encourages the submission of original research articles and review articles focusing on recent advances in the use of different edible biomacromolecule systems as a tool to improve food quality. Articles addressing the usefulness of edible biomacromolecules in nutrition and health-related aspects are also welcome.

Potential topics include but are not limited to the following:

• Edible biomacromolecular systems as food stabilizers
• Improvement of nutritional quality from modified edible biomacromolecules
• Functional and medical foods made from modified edible biomacromolecules
• Development of food for people with special dietary requirements
• Prebiotic effects of biomacromolecules
• Improvement of sensory quality using edible biomacromolecules