Advance in Starch Chemistry and Technology

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

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