Starch Structure and Function in the Context of Functional Foods Development
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: closed (15 January 2026) | Viewed by 1141
Special Issue Editors
Interests: carbohydrate polymers; carbohydrate chemistry; food chemistry; food science and technology; carbohydrate biochemistry; chromatography; carbohydrates food
Special Issue Information
Dear Colleagues,
Starch, a major source of dietary carbohydrates, is crucial for food texture, stability, and nutritional value. While extensive research exists on the basic properties of starch, there is a pressing need for more in-depth studies on its multi-scale structure, interactions with other food components, and modification methods, particularly in the context of functional food development. Understanding the structure–function relationships in starch is essential for developing functional foods with enhanced benefits, such as optimal gelatinization and retrogradation properties, delayed digestion, controlled glycemic response, and prolonged satiety. This Issue invites innovative research and comprehensive reviews that explore how modifications to starch can enhance its functionality, improve nutritional profiles, and contribute to health-promoting foods. We encourage studies that examine the impact of processing techniques on starch structure and properties, aiming to optimize its applications in functional foods. Additionally, special interest will be given to different types of functional starch, such as resistant starch, which offers unique health benefits. By focusing on these advancements, this Special Issue seeks to provide valuable insights into the role of starch in driving the future of functional food development, ultimately contributing to better health outcomes and dietary innovations.
Dr. Jiayue Guo
Dr. Lingyan Kong
Guest Editors
Manuscript Submission Information
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Keywords
- starch structure
- starch function
- functional foods
- digestibility
- nutritional profiles
- processing techniques
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