Advanced Technology of Starch Retrogradation, Modification, and Its Impact on Digestion
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 31 March 2025 | Viewed by 43
Special Issue Editors
Interests: starch structure; starch nutrition; starch digestion; fermentability of starch and fibers
Interests: starch science; modified starch; starch digestion; starch electrospinning
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Starch is the primary source of carbohydrates in the human diet. The ratio of amylose to amylopectin and granule structure of starch, physical and chemical modification of starch, and the degree of starch retrogradation are the major factors affecting starch digestibility. Understanding starch retrogradation and characterizing retrograded starch structures are crucial for controlling retrogradation, thereby enhancing the quality of starchy products with beneficial health properties. The chemical, physical, and enzymatic modifications of starch improve its resistance to digestion, promote the formation of slow-digesting or resistant starches, and expand its applications in various food products. The demand for starches with specific nutritional properties, particularly those with a low glycemic index (GI), is increasing. However, the ability to produce novel starches with these characteristics remains limited and requires a more comprehensive understanding of the relationship between starch structure and its nutritional properties. A deeper understanding of the advanced technology of starch retrogradation, modification, and its impact on digestion offers valuable insights for guiding starch modification techniques and developing targeted programs to produce starches with desired characteristics. This Special Issue focuses on the role of technological advancements in starch retrogradation and modification in improving nutritional outcomes by lowering the rate and extent of digestion.
Dr. Shaokang Wang
Dr. Songnan Li
Guest Editors
Manuscript Submission Information
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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 modification
- starch retrogradation
- starch digestion
- advanced technology.
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