Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products—Second Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 26 February 2025 | Viewed by 1393
Special Issue Editors
Interests: legume starch; resistant starch; starch processing; starch structure-physiological functionality relationship
Special Issues, Collections and Topics in MDPI journals
Interests: protein and polysaccharides' nutrition and functional properties; microbial conversion of dairy/legume source proteins and polysaccharides and their relation to bioactive properties; development of novel dairy products targeting improved bioactive/functional properties
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Starch, the principal storage polysaccharide of most plant-originated foods, is abundantly present in a discrete and semi-crystalline granular pattern in legumes, potatoes, and cereals. Depending on the processing conditions, starch from different sources with diversified structural characteristics can be formed through rearrangement in the intermolecular structure of starch granules. Unlike the traditional purpose of food processing, which aims to increase the digestibility of food, current food processing has gradually switched to the design of palatable foods with a reduced glycemic index and improved functional properties. The physical modifications to starch during the processing of starch-based materials address several shortcomings of native starch that have limited its industrial application, such as its low heating stability/poor thermal property, low resistance to acid, low shear stress, and high tendency toward syneresis and retrogradation. A deep understanding of the corresponding physicochemical and functional properties, as well as of the effects of isolation and different processing conditions, is of great importance for starch scientific research and also for future studies on the structure–physicochemical/function relationship of starch from different botanical origins. This Special Issue aims to provide an overview of the current and projected outcomes in the physicochemical, structural, and functional properties of starch from legumes, potatoes, and cereals, as well as changes in the above properties during the processing of starch-based materials and their derived food products. Researchers are invited to submit their up-to-date original research articles, review works, and short communications to this Foods Special Issue: “The Processing, Physicochemical, Structural, and Functional Properties of Starch-Based Materials and Their Derived Food Products—Second Edition”.
Dr. Zhen Ma
Dr. Xin Rui
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
- slow digestible starch
- resistant starch
- starch-derived food products
- processing
- structure
- physicochemical properties
- functional properties
- fermentation characteristics
- starch structure–functionality relationship
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