Starch: Structure, Properties, Processing and Function in the Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 31 July 2024 | Viewed by 1078
Special Issue Editors
Interests: carbohydrate polymers; starch; modified starch; starchy foods; starch retrogradation; puffing; sweet potato; rice flour
Special Issue Information
Dear Colleagues,
Starch is the second-most abundant biomass material used by plants and algae as an energy reserve. It is also an important source of dietary carbohydrates, accounting for more than half of the calories in the human diet. In the food industry, starches serve as the main constituent of staple food such as pastries, crackers, noodles, bread, and pasta. Additionally, native and modified starches are widely used as bulking agents, gelling agents, thickeners, water retention agents, colloidal stabilizers, bioactive carriers, etc. Starches from different botanical sources may be applicable for different uses. Conventional starch sources are corn, potato, wheat, rice, and cassava. Recently, unique properties of starches from some nonconventional sources, including mung bean, lotus, acorn, quinoa, and amaranth, have been identified, with promising potential in the food industry.
In this context, we invite authors to contribute to this Special Issue with articles related to the structure, properties, and modifications of starches and their applications in the food industry.
Original papers and reviews that focus on, but are not limited to, the following topics are welcome: 1) structures and properties of starches from nonconventional sources; 2) novel techniques for the modification of conventional starches with tailored functionalities; 3) emerging technologies for the production and quality improvement of starchy foods; 4) steering the nutritional properties of starchy foods or designing low-GI starchy foods.
Prof. Dr. Fayin Ye
Dr. Jia Liu
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- starch
- structure and property
- starch modification
- low-GI food
- starch digestibility
- starch-based carriers
- resistant starch
- starch nutrition and human health
- emerging technologies
