【SCI征稿】Gels (中科院二区, IF 4.702)- 大数跨境

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【SCI征稿】Gels (中科院二区, IF 4.702)

食品工业科技编辑部

2022-04-22

Special issue: Starch and food hydrocolloids

About this Research Topic

Food hydrocolloids such as konjac glucomannan, pectin and arabinoxylan can interact with starch during both food processing and human gastrointestinal digestion processes. Such interactions are crucial in determining starch digestion property within human upper gastrointestinal tract and fermentation property in human colon. Abetter understanding of the interaction pattern between food hydrocolloids andstarch can thus help generally improve human health by developing low glycemicindex food products and maintaining a healthier human gut.

The issue is there by specially focused on the interactions between food hydrocolloids and starch, as well as their effects on the glycemicresponse and gut microbiota profile shift. We call for the relevant research publications to reflect the most recent progress or to highlight the most crucial scientific emphasis. You are kindly encouraged to submit amanuscript(s) to this Special Issue, where in all research articles, communications, or scientific reviews are welcome. As suggested, the relevanttopics can but not limited to be as follow: a) synthesis, characterization andapplication of food hydrocolloids for low glycemic index product (including emulsion) development; b) interactions between food hydrocolloids and starch, as well as their effects on starch digestibility (in vivo or in vitro); c)starch-hydrocolloid complexes and their fermentation properties in human colon (in vivo or in vitro). We believe the special issue would serve as a platform to help a better application of food hydrocolloids for human health.

Keywords

· Starch

· Food hydrocolloids

· Digestion property

· Glycemic index

· Gut microbiota

· Emulsion

Deadline

· 30 November 2022

Important Note

Manuscripts should besubmitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check arepeer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide forauthors and other relevant information for submission of manuscripts isavailable on the Instructions for Authors page. Gels is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

For more details visit

https://www.mdpi.com/journal/gels/special_issues/Starch_Food_Hydrocolloids

客座编辑

李成，上海理工大学健康科学与工程学院副教授，长期从事碳水化合物结构相变与营养调控领域的研究。在食品领域顶级SCI期刊发表论文70余篇，总影响因子>530，中科院一区论文50余篇，影响因子10分以上5篇，论文它引次数1300余次，ESI高被引论文3篇，H指数为22。在国际著名学术出版机构Springer发表外文书章节1篇，申请发明专利3项。主持国家自然科学基金等科研项目10余项。获得江苏省高层次创新创业人才引进计划、上海理工大学思学计划等10余项奖项。目前担任Foods（影响因子4.35，中科院2区）和Gels（影响因子4.702，中科院2区）杂志客座编辑，国家自然科学基金函评专家，中国食品科学技术学会食品科技基金-雅培食品营养与安全专项科研基金评审专家，受聘于澳大利亚昆士兰大学研究生校外导师，Comprehensive reviews in Food Science and Food Safety、Nature Food、Carbohydrate Polymers、Food & Function、Food Chemistry等10余个国际主流期刊审稿人。

张晓伟，上海理工大学健康科学与工程学院副教授，硕士生导师。长期从事功能碳水化合物方向的研究，包括膳食纤维结构和肠道菌群、淀粉消化与营养调控等。目前已发表SCI论文27篇，包括Journalof Agricultural and Food Chemistry, Food & Function, Food Hydrocolloids等食品顶尖杂志，他引次数800余次，H-index 19，发表专著章节2章，申请国内发明专利4项及美国专利1项。主持国家自然科学基金青年基金，中国博士后基金面上项目等4项, 并获得多项奖励，包括上海市科技进步二等奖，AACCI Annual Meeting Best Student Poster Competition Awards, AACCIFinalist in the Best Student Research Paper Competition, AACCI Second Place inthe Carbohydrate Division/Megazyme Best Student Paper Competition, AOCS HonoredStudent Awards, Finalist in Withycombe-Charlambous Graduate Student Symposium(ACS), 上海市优秀毕业生等多项国内及国际奖励。目前担任Journal of Agricultural and Food Chemistry, FoodHydrocolloids、Carbohydrate Polymers、Food& Function、Food Chemistry等10余个国际主流期刊审稿人。

李松南，华南理工大学工学博士，现为扬州大学农业科技发展研究院（国际联合实验室）助理研究员，硕士生导师，曾赴美国宾夕法尼亚州立大学和美国阿拉巴马大学联合培养一年。目前主要从事淀粉基微胶囊的绿色高效创制及其对生物活性物质功能递送的研究工作。近年来主持省部级项目3项、市级优秀博士人才计划1项和校级高层次人才基金1项，参与国家自然科学基金项目、科技部重点研发计划以及省市厅级项目4项。近年来在国内外学术期刊发表学术论文28篇，以第一或通讯作者（含共同）在Carbohydrate Polymers 、FoodHydrocolloids、Food Chemistry、InternationalFood Research Journal、《食品与发酵工业》、《食品工业科技》、《食品研究与开发》、《美食研究》和《轻工学报》等期刊发表研究论文17篇，其中ESI高被引论文2篇；申请国际PCT专利2项和国家发明专利7项，其中授权国家发明专利2项；荣获《食品工业科技》第八届优秀审稿专家-杰出贡献奖、Food Science and Human Wellness-OutstandingReviewer 2021、第6届中国国际“互联网”大学生创新创业大赛铜奖、英都斯特-食品加奖学金“一等奖”等。目前担任Gels客座编辑，CriticalReviews in Food Science and Nutrition 、FoodScience and Human Wellness、Food Frontiers、《食品工业科技》和《轻工学报》等杂志审稿人。