Guest Editors
Hua-Min Liu, Associate Professor, Henan University of Technology, China.
Dr. Hua-Min Liu is an associate professor in the Department of Food Science and Technology, Henan University of Technology. He received his PhD from South China University of Technology in 2013. He also conducted research in 2015-2017 as a postdoc at Zhengzhou University. He has been focusing his research on the degradation of structural polysaccharide in oilseeds and subcritical low temperature extraction technology for edible oil. He has published over 55 international peer reviewed papers with over 800 citations (H-Index 15) as reported in Web of Science. He is now responsible for more than 5 items of research projects competitively granted from natural science foundation of china, Department of education of Henan Province and other institutions.
Zhao Qin, Henan University of Technology, China.
Dr. Zhao Qin, Lecturer, College of Food Science and Technology, Henan University of Technology, China. Dr. Zhao Qin received his doctoral degree from Zhengzhou University, China, in 2018. He also experienced a postdoctoral research fellowship at College of Food Science and Technology, Henan University of Technology, China, during 2018-2021. His research interests have been focused on the isolation, structural elucidation, and application of biological macromolecules including lignin, polysaccharide, and condensed tannin. He has authored or co-authored more than 20 papers in the peer-reviewed international journals and 2 book chapters. He has applied 5 patents.
Sen Ma, Assistant Professor, Henan University of Technology, China.
Dr. Sen Ma is an assistant professor in the Department of Grain Engineering, College of Food Science and Engineering, Henan University of Technology, China. He obtained his doctoral degree of sugar engineering from South China University of Technology. Prior to that, he received his bachelor’s degree in food science and engineering in Henan Agricultural University, and master’s degree in sugar engineering from Guangxi University, China. He is the head of the coarse grain processing team. He is conducting research in the field of cereal chemistry and quality. He is conducting research in the field of cereal chemistry and quality, especially focusing on understanding the structure, chemistry, interaction, and functionality of cereal dietary fibers and other components for quality and functional cereal grain food and product development. He has published more than 100 journal articles and delivered more than 20 patents.
Summary
Biomass-based macromolecules (e.g.,
cellulose, hemicellulose, lignin, pectin, chitosan, starch, condensed tannin) are widely
available, inexpensive, biodegradable, and biocompatible. In recent years, biomass-based
materials have been gradually used in the food industry, mainly in food
processing and food safety. Compared to traditional materials, the biomass-based
materials are much safer. Besides the excellent performance in enhancing the
properties of food itself, these biomass-based materials also exhibit some
other functionalities, such as anti-bacteria, anti-oxidation, anti-UV, anti-aging.
So, these biomass-based materials have strong application value and development
prospects in the food industry. Moreover, the development and application of
these biomass-based materials in food industry will improve their utilization
and contribute to the protection of the environment.
The focus
of this special issue will be on the recent advances on in preparation,
characterization, and application of biomass-based materials in food industry. This
special issue accepts research and mini-review papers that will show a
diversity of new developments in these areas.
Potential
topics include but are not limited to the following:
1.
Application for green packaging materials (biodegradable, bacteriostatic
packaging materials, edible plastic wrap);
2.
Application for food safety detection (as a carrier to load optical sensing
materials);
3.
Excellent carrier material for transporting insoluble and photosensitive active
food functional molecules;
4. Stabilizers
for processed foods;
5. The use of biomaterials as bioadditives to food (such as
natural food preservatives etc.)
6.
Application for adsorption and removal of organic hazards and pesticide
residues in food.
Keywords
Biomass-based materials, Preparation, Characterization, Food process, Food safety
Published Papers
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