Dear Colleagues,

The utilization of biomaterials, especially biopolymers (in nano- and micro-scales), has widened their applications in the food industry. Designing new and innovative foods, packages, beverages, and antimicrobial/antifungal agents and creating novel functional food formulations or cutting-edge devices are just a few of their applications.

Modern food-grade biopolymers allow for the modulation of food matrices and their functional characteristics. In different forms, biopolymers can target delivery and safeguard a particular biomolecule or living cells (enzymes, probiotics) inside the food matrix. These bio-polymers are intended to satisfy several characteristics such as carriers, target/multistage delivery, foam formation, conjugates of biomolecules, gelling systems, colloid formation, etc.; all foods, beverages, and innovative packages are acceptable matrices.

This Special Issue will cover all these potential food and beverage applications of nano- and micro-scale biopolymers, and welcomes the submission of reviews and original research articles.

Dr. Oana Lelia Pop
Guest Editor

Manuscript Submission Information

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• polymers
• biopolymers
• food
• micro-scale
• nanoscale
• composites
• biosynthesis
• antimicrobial
• antifungal
• food texture