Research on the Structure and Physicochemical Properties of Starch

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 31 May 2025 | Viewed by 1221

Special Issue Editors


E-Mail Website
Guest Editor
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Interests: starch retrogradation; resistant starch; in vitro digestion; low-glycemic index staple foods; nanoparticles

E-Mail Website
Guest Editor
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
Interests: starch hydrogel; resistant starch; nanotechnology

Special Issue Information

Dear Colleagues,

Starch, a naturally occurring macromolecule with a semi-crystalline structure, finds extensive use in the food industry, as a thickener, a binding agent, and a component of food. During processing, the disruption and reformation of the crystal structures of starch significantly impact the properties of starch-based products and analyzing the structural changes of starch crystals at multiple scales is crucial for regulating their properties. Given the aforementioned, we propose a Special Issue dedicated to the discussion of the structure and recrystallization mechanism of starch. In this Special Issue, original research articles and reviews are welcome and research areas may include, but are not limited to: (1) the characterization and modification of the structure of starch; (2) the effects of processing methods and storage conditions on the crystal formation of starch; and (3) correlation analysis of the texture characteristics and structure of starch-based products. All submissions are welcome, on the condition that their focus falls within the scope of this Special Issue and meets the requirements of Foods.

Dr. Hao Lu
Prof. Dr. Yang Qin
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

  • multiscale structure of starch
  • recrystallization
  • starchy foods and materials
  • starch-based product processing and storage
  • new methods for characterizing starch structure

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (1 paper)

Order results
Result details
Select all
Export citation of selected articles as:

Research

23 pages, 4250 KiB  
Article
Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze–Thaw Properties and In Vitro Digestibility
by Altantungalag Agvaandorj, Yuanzao Li and Junhee No
Foods 2025, 14(4), 689; https://doi.org/10.3390/foods14040689 - 17 Feb 2025
Viewed by 631
Abstract
This study aims to evaluate the effects of structural changes in cross-linked mung bean starch (CLMB) on freeze–thaw stability and in vitro digestibility and explore its potential to prevent starch retrogradation and its applicability as a resistant starch (RS)- enhanced food ingredient. Mung [...] Read more.
This study aims to evaluate the effects of structural changes in cross-linked mung bean starch (CLMB) on freeze–thaw stability and in vitro digestibility and explore its potential to prevent starch retrogradation and its applicability as a resistant starch (RS)- enhanced food ingredient. Mung beans of different varieties (Eohul, Geumsung, and Sohyeon) were cross-linked using an STMP:STPP ratio of 9:1. The structure and thermal properties of CLMB and its digestibility, as well as the textural properties of 10% CLMB gels and their freeze–thaw stability, were evaluated. As a result of the study, CLMB maintained an A-type crystalline structure, but structural changes due to the introduction of phosphate groups were observed during FT-IR analysis. Compared to natural mung bean starch (MBS), the swelling power and solubility decreased, and the gelatinization temperature range increased. Additionally, the cross-linking treatment increased the resistant starch (RS) content. In the case of the gel with 10% CLMB added, the freezing–thawing experiment results show a significant reduction in syneresis and it was confirmed that high stability was maintained even through repeated processes. Our results suggest that CLMB is a functional ingredient with potential applications in the development of food products offering extended shelf lives and tailored nutritional benefits. Full article
(This article belongs to the Special Issue Research on the Structure and Physicochemical Properties of Starch)
Show Figures

Graphical abstract

Back to TopTop