Advanced Applications of Food Polymers in Nanotechnology and Food Science: Innovations and Future Perspectives

Introduction:

In food science and nanotechnology, food polymers are becoming more critical in advancing innovations in food nutrition, processing, preservation, packaging and delivery systems. Food polymers such as proteins, polysaccharides and other biopolymers, are versatile enough to be engineered at the nanoscale to enhance food quality, safety and functionality. In fact, the integration of food polymers in nanotechnology has opened new avenues for the development of smart delivery systems, edible coatings and nanostructured food materials, offering potential solutions for improving food stability, bioavailability of nutrients and sensory attributes.

The special issue will feature original, innovative and frontier research on the applications of food polymers in nanotechnology and food science, highlighting the latest innovations and future perspectives. We invite submissions of original research articles, short communications and review articles related to the synthesis, characterization, functional properties and the novel applications of food polymers in nanotechnology.

The topics covered include:

1. Advanced preparation and characterization of food polymer-based nanostructures
2. Application of food polymers in nano-encapsulation and targeted delivery of bioactive compounds
3. Nanotechnology-enabled food packaging and preservation using food polymers
4. Functional properties of food polymers in the development of smart and responsive food systems
5. The role of food polymer nanostructures in enhancing nutrient bioavailability and sensory properties
6. Safety, regulatory considerations, and consumer perceptions of nanotechnology applications in food
7. Future trends and sustainability implications of food polymers in nanotechnology

This special issue will be of interest and value to researchers, students, professionals and stakeholders involved in the development, processing, regulation and application of food polymers in nanotechnology.

Grain & Oil Science and Technology (GOST) is an academic journal sponsored by Henan University of Technology. This quarterly Journal publishes high-quality, peer-reviewed scientific papers related to the fields of grain and oil science and technology and mainly reports on grain engineering (processing and storage of staple food grain and cereals), food science and engineering (food chemistry, biochemistry, microbiology, nutrition, food safety), oil science and engineering (processing and storage of oils and fats, oil chemistry for food use), presenting theoretical insights and developments.

GOST is indexed by EI, Scopus, FSTA, DOAJ, CAS, EBSCO and JST. The new CiteScore2023 is 7.3, ranking 65^th out of 389 journals in the top Q1 in Food Science category.

Submission Guidelines:

Please submit via the journal's online submission site:

https://www.keaipublishing.com/en/journals/grain-and-oil-science-and-technology/

Please look through the Guide for Authors before submitting your manuscript.

Article publication charges (APCs) are waived.

Submission Deadline: 30 June, 2025