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Foods
Special Issues
Advance in Starch Chemistry and Technology
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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 January 2026 | Viewed by 2908

Special Issue Editors

Dr. Husnain Raza

E-Mail Website
Guest Editor
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Copenhagen, Denmark
Interests: non-thermal processing; starch interactions; V-type starch; physicochemical properties; rice starch
Dr. Xiaofeng Ren

E-Mail Website
Guest Editor
Institute of Food Physical Processing, Jiangsu University, No. 301, Xuefu Road, Zhenjiang 212013, China
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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Published Papers (2 papers)

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Research

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23 pages, 21825 KiB  
Article
Implicating Ultrasonication and Heat–Moisture Treatments as a Green and Eco-Friendly Approach for Dual Physical Modification of Eleocharis tuberosa Starch to Improve Its Physico-Chemical and Functional Properties
by Zafarullah Muhammad, Rabia Ramzan, Chen Ana, Muhammad Afzaal, Adnan Abbas, Muhammad Safiullah Virk, Abdullah, Wu Sun and Guoqiang Zhang
Foods 2025, 14(13), 2185; https://doi.org/10.3390/foods14132185 - 22 Jun 2025
Viewed by 439
Abstract
Dual-physical modification is an eco-friendly and waste-free approach for enhancing the functionality of native starches compared with a single modification. In the present study, the individual and combined interrelating effects of hydrothermal (heat moisture (HM) with 15%, 20%, and 25% moisture) and non-thermal [...] Read more.
Dual-physical modification is an eco-friendly and waste-free approach for enhancing the functionality of native starches compared with a single modification. In the present study, the individual and combined interrelating effects of hydrothermal (heat moisture (HM) with 15%, 20%, and 25% moisture) and non-thermal (ultrasonication (US) with 200, 400, and 600 power (W)) on the physical modification of Eleocharis tuberosa (Chinese water chestnut (CWCS)) starch were studied. Furthermore, their effects on the morphology, FTIR, XRD, crystallinity, thermal, pasting, swelling power, solubility, rheological characteristics, and in vitro digestibility of native and modified starches were investigated. The results indicated a consistent B-type structure of CWCS, with a significant decrease in the crystallinity (22.32 ± 0.04–28.76 ± 0.02%), which was linked with ΔH (19.65 ± 0.01–12.18 ± 0.06 Jg−1) and amylose content (34.67 ± 0.07–40.73 ± 0.11%). The absorbance ratio 1048/1025 specified that the combination of HM-US compacted the short-range order degree up to 1.30 for HM25–US600-CWCS. The starch treated with HM, followed by the US, considerably amplified the setback, peak, and final viscosities compared with the HM-treated starch. The rheological analysis demonstrated that the fluidity of CWCS was enhanced (G′ > G″, tan δ < 1) by the synergistic effect of HM and US, increasing the resistivity toward deformation during paste development. The dual-modified starch exhibited a slower glucose release rate with increasing moisture (25%) during HM and 600 W during the US, with higher RS contents of 45.83 ± 0.28% and 43.09 ± 0.12%, respectively. Dual-physical modification exhibited a significant aptitude for modifying native starches structurally and functionally as a substitute for product formulation with a low glycemic index. Full article
(This article belongs to the Special Issue Advance in Starch Chemistry and Technology)
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Review

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30 pages, 1772 KiB  
Review
Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index
by Muhammad Adil Farooq and Jianmei Yu
Foods 2025, 14(12), 2022; https://doi.org/10.3390/foods14122022 - 7 Jun 2025
Cited by 1 | Viewed by 1892
Abstract
Rice is a fundamental food source for more than fifty percent of the world’s population, significantly contributing to human nutrition and food security. Like other cereal grains, rice is rich in starch, although it also contains protein, vitamins, and minerals. Regular consumption of [...] Read more.
Rice is a fundamental food source for more than fifty percent of the world’s population, significantly contributing to human nutrition and food security. Like other cereal grains, rice is rich in starch, although it also contains protein, vitamins, and minerals. Regular consumption of white rice has been reported to be positively associated with the increased risk of type 2 diabetes in rice-consuming countries due to the high glycemic index (GI) of white rice. However, the nutritional value and health effects of rice differ markedly depending on the variety and are influenced by processing methods, cooking styles employed, and the presence of other food components/ingredients. Therefore, this review examines the chemical compositions, starch structures, and glycemic indices of different rice types and the impact of processing techniques and genetic mutation on starch’s structure, amylose content, and GI. The interactions between rice starch and other food components, such as proteins, lipids, dietary fibers, and polyphenols, and their impact on the digestibility and GI of rice starch are also discussed. The purpose of this comprehensive review is to elucidate the strategies that can improve the nutritional advantages of rice and mitigate health issues, such as obesity, diabetes, and inflammation, linked to the long-term consumption of rice. Full article
(This article belongs to the Special Issue Advance in Starch Chemistry and Technology)
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