团队成员卢旋旋副研究员受邀担任SCI杂志Polymers(ISSN 2073-4360)（IF 4.329）特刊Food Biopolymers编辑，现开始征稿，欢迎大家投稿。
Food biopolymers have the characteristics of being abundant, biodegradable, biocompatible, nontoxic, etc., which endow them with intrinsic advantages for wide application in the food industry. Aside from common food biopolymers such as starch, cellulose, chitosan, gelatin, etc., new food biopolymers from other biomass resources are continuously being discovered. These food biopolymers could be used for structuring the food system, for developing various kinds of delivery systems for bioactive compounds, serving as functional or health benefit ingredients, etc.
The aim of this Special Issue is to present recent research breakthroughs in the field of food biopolymers, which would cover structural, functional, and nutraceutical properties of various food biopolymers, their interactions with other food ingredients, and the development of biopolymer-based food systems.
Research as well as review articles are welcome.
Dr. Xuanxuan Lu
卢旋旋，博士，副研究员，硕士生导师。课题研究主要为功能活性物质的包埋递送体系的开发，主要围绕多糖类生物大分子物理化学改性，食品大分子纳米颗粒的构建，食品Pickering乳液的构建，功能性物质在乳液中的包埋及消化过程中的释放吸收，抗性淀粉在Pickering乳液中的应用及功能性的开发，不同食品生物大分子之间及与其他功能性小分子的相互作用等。累计发表SCI论文30余篇，其中第一作者或者通讯作者SCI论文20篇，ESI高被引论文2篇，累计SCI引用次数超过900次。现任 Journal of Agricultural and Food Chemistry, Food Hydrocolloids, Food Research International, International journal of biological macromolecules, Carbohydrate Polymers等期刊审稿人。