Advance in Starch Chemistry and Technology
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 15 June 2025 | Viewed by 295
Special Issue Editors
Interests: non-thermal processing; starch interactions; V-type starch; physicochemical properties; rice starch
Interests: food physical processing; modified starch; physicochemical properties; arrowhead starch; starch interactions
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Starch, a complex carbohydrate, is essential in the human diet and fundamental to the food system due to its availability, cost-effectiveness, and biodegradability. Despite the significant advancements in its modification and characterization techniques, ongoing research continues to explore new frontiers. Advanced green methods, such as ultrasound, microwave, extrusion, plasma treatment, high-pressure processing, etc., are increasingly favored over traditional methods for their ability to modify starch structures effectively. These methods facilitate desired functionalities and promote starch interactions with other food components including lipids, proteins, or polyphenols, leading to healthier starch-rich foods. Therefore, this issue encourages submissions on starch processing, including the development of modified or resistant starch using new technologies. Furthermore, the topics relevant to the formation of anti-digestion V-type starch, studies on molecular mechanisms of structure–function relationship, the development of new starch-based products with superior sensory properties, biodegradable or sustainable food packaging applications of starch, and other interesting findings highlighting the advances in starch chemistry and technology are also welcome.
Dr. Husnain Raza
Dr. Xiaofeng Ren
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
- modified starch
- physicochemical properties
- green methods
- non-thermal processing
- starch interactions
- ultrasound
- resistant starch V
- biodegradable food packaging
- structural properties
- digestibility
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