Call for Papers：Topics on Functional Carbohydrates and Dietary Fibers from Grains: Innovations and Implications for Health
Published 07 February, 2024
Special Issue Information
As one of the emerging hot topics in the field of food and nutrition science, functional carbohydrates and dietary fibers have been recognized as pivotal components in modulating a wide range of health outcomes. Unlike traditional carbohydrates, functional carbohydrates offer additional health benefits beyond energy provision. Dietary fibers, on the other hand, resist digestion by human enzymes and contribute to gut health and energy metabolism through fermentation in the colon. Grains, especially whole grains, are rich in functional carbohydrates and dietary fibers. With their interaction with the gut microbiota and broad physiological effects, these bioactive compounds continue to gain greater attention not only for their health benefits, but also for the underlying molecular mechanisms and their potential in food innovation.
The aim of this special issue is to publish original, innovative and frontier research on the topic of functional carbohydrates and dietary fibers from grains in the context of chronic disease challenges, dietary needs, and novel food structure development. We invite submissions of original research articles, short communications and review articles related to the structure, characterization, functional properties and novel applications of functional carbohydrates and dietary fibers from grains.
The topics covered include:
- Structural and physicochemical properties of functional carbohydrates
- Food fortification with grain-derived functional carbohydrates
- Functional carbohydrates and dietary fibers in the management of chronic diseases
- Dietary fibers and nutrient (e.g., mineral) absorption
- The role of dietary fibers in gut microbiota modulation
- Consumer perceptions, market trends, safety, and regulatory concerns
- Dietary recommendations and public health implications
This special issue will be of interest and value to researchers, students, professionals and stakeholders involved in the production, processing, analysis, regulation, marketing and consumption of functional carbohydrates and dietary fibers from grains. The special issue will hopefully serve as a catalyst for further research and collaboration in this important and dynamic field.
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.
If you have any questions, please contact the editorial office of GOST (email: gost@haut.edu.cn).
Submission Deadline: 31 August 2024
Guest Editors
Associate Professor Lingyan Kong
Email: lkong@ches.ua.edu
Dr. Lingyan Kong is an Associate Professor in Human Nutrition at the University of Alabama. He earned his bachelor’s degree in Food Science and Engineering from China Agricultural University in 2007 and his Ph.D. in Food Science from the Pennsylvania State University in 2012. After his postdoctoral training at Penn State and the USDA-ARS Soft Wheat Quality Lab, he joined the University of Alabama as an Assistant Professor in 2017. Dr. Kong’s research interests are to understand the structure-function relationships in carbohydrate biopolymers, and to develop food materials of unique structures and properties for improving food quality and nutritional benefits. Dr. Kong has secured over 1 million in federal grants as PI and Co-PI, and published over 70 peer-reviewed papers and book chapters. In 2018, Dr. Kong was awarded the ORAU Ralph E. Powe Junior Faculty Enhancement Award. He was awarded the HES Leadership Board Excellence in Scholarly Research Award in 2021. Currently, Dr. Kong is an Associate Editor of the Journal of Future Foods and Food Frontiers, Editor of the journals of Food Science and Human Wellness, Grain & Oil Science and Technology, and Food Innovation and Advances, and a Guest Editor of the International Journal of Biological Molecules, and Journal of Agriculture and Food Research.
Associate Professor Jiayue Guo
Email: jiayueguo27@cau.edu.cn
Dr. Jiayue Guo, Associate Professor at the Department of Nutrition and Health, China Agricultural University. Dr. Guo earned her Ph.D. in Human Nutrition from the University of Alabama, USA, and later pursued postdoctoral research at the University of California, Berkeley. Her primary research focus is on the structure-function relationships of carbohydrates, as well as the development and application of functional carbohydrate food ingredients with unique structures. Over the past five years, she has published 18 SCI articles in top-tier journals in the field of food and nutrition science, and her research findings have been presented over 20 times at renowned international and domestic academic conferences (IFT, ASN, SRT, etc.), earning her numerous awards. In 2021, she was honored as “SEC Emerging Scholar”. In 2022, she received the Outstanding Doctoral Research Award from the University of Alabama. In 2023, she was granted the Postdoctoral Fellowship from the California Institute for Regenerative Medicine. She has been serving as a reviewer for over ten academic journals, an editorial board member of Frontiers in Nutrition, and a junior editorial board member of the Journal of Future Foods.
Associate Professor Ruge Cao
Email: rgcao@tust.edu.cn
Ruge Cao, Associate Professor at TUST, holds a Ph.D. from Kyushu University, Japan, and has been a visiting scholar at NTU, Singapore. Her research focuses on value-added utilization techniques for cereal processing and its by-products, as well as the structural modification and bio-activity variation mechanisms of functional components in whole grain processing. She serves as an expert in the Chinese Food Industry Think Tank, a technology envoy for National Rural Revitalization, and a youth editor for Grain & Oil Science and Technology and Food Research and Development. She has received various awards such as the Bronze Prize in the 2nd National Postdoctoral Innovation and Entrepreneurship Competition. She has led over 10 research projects including the National Natural Science Foundation, published over 30 research papers as first/corresponding author, obtained 4 national invention patents, and contributed to the compilation of 2 provincial-level textbooks.
Associate Professor Lukai Ma
Email: malukai@zhku.edu.cn
Lukai Ma, graduating from South China University of Technology with a Ph.D. degree, is an Associate Professor of Zhongkai University of Agriculture and Engineering, qualified to be a supervisor of master’s students. He serves as a member of the Oil and Fat Branch of Chinese Cereals and Oils Association, the 22nd batch of doctoral service teams (to Tibet) initiated by the Organization Department of the CPC Central Committee and by the CCYL Central Committee, the National Association of Youth Workers on Food Science and Technology, and the Youth Committee of Guangdong Society for Agricultural Machinery. He also serves as the evaluation expert for National Natural Science Foundation of China (General Programme) and the Sci-Tech Projects of Guangdong and Zhejiang. In addition, he plays a role in the youth editorial committee of Grain & Oil Science and Technology, Journal of Light Industry, Journal of Food Safety and Quality, and Food Research and Development. His research interests include analysis and control technology of harmful substances in edible oils and fat and oil-based foods, and the law and mechanism of multi-component interaction in food thermal processing. He has chaired and participated in more than 10 research projects at or above the provincial level, including the National Key Research and Development Program of China of the 14th Five-Year Plan, the National Natural Science Foundation of China, the Natural Science Foundation of Guangdong Province of China (General Programme), and the Science and Technology Planning Projects of Guangdong Province of China. He authored more than 70 research papers as the first author or the corresponding author and was granted 7 patents. He was the winner of the first prize for Agricultural Technology Promotion of Guangdong Province (ranking the 3rd).
Assistant Professor Songnan Li
Email: lsnyz2020@yzu.edu.cn
Songnan Li, a joint Ph.D. between South China University of Technology and Pennsylvania State University, an Assistant Professor from Institute of Agricultural Science and Technology Development (Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education), Yangzhou University, Master Supervisor. He focuses on the functional carbohydrates, grain deep-processing, novel food-packaging, and other related research. He has published 23 SCI articles as the first and/or corresponding author, obtained 7 national invention patents. He has led 7 research projects at the provincial and municipal level, and was awarded as Doctor of Entrepreneurship and Entrepreneurship in Jiangsu, Vice President of Science and Technology in Jiangsu, “Lvyang Jinfeng” Excellent Doctor in Yangzhou, and Core Members of Mission for Promoting Technological Innovation in Yangzhou. He was also rewarded with the First Prize in the Modern Agriculture Innovation Group of the 2023 Science and Technology Innovation and Entrepreneurship Competition in Jiangsu, Second Prize of Technology Innovation Award from Jiangsu Agricultural Science and Technology Award, Outstanding Contribution Award for the 8th and 9th Outstanding Reviewers of Food Industry Technology etc. He has guided students to gain more than 10 the Third Prizes of Innovation and Entrepreneurship Competition at the provincial and ministerial level, and served as the Youth Editorial Committee of Grain & Oil Science and Technology, Guest Editors of Gels, Frontiers in Nutrition, Polymers, and Journal of Renewable Materials.