Research on the Structure and Physicochemical Properties of Starch

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.

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