Starch and Starch Complexes: Structure, Functional Properties and Food Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 10 August 2025 | Viewed by 231
Special Issue Editors
Interests: carbohydrate modification and functional regulation
Interests: modified starch and treatment method; structural design and functional regulation of novel resistant starch; human intestinal health
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Starch is a kind of macromolecular carbohydrate which is formed through the glucoside bond from glucose molecules. It is widely used in food, papermaking, textiles, medicine, agriculture, and other fields. Due to the limited properties of common native starch, research has been focused on the exploitation of new starch resources and the new green modification technology of starch, improving the structure and functional properties. Moreover, starch can interact with other food components (protein, lipid, polyphenol, etc.) to form starch complexes, which will change the structural and functional properties of starch, especially the nutritional function. The precise design of starch structure to regulate its functional properties (enzyme resistance, prebiotic properties, etc.) has become a significant focal point. This Special Issue aims to focus on the following, but not limited to, topics:
(1) Development and application of new starch resources;
(2) Development of innovative green modification technologies of starch, such as physical, enzymatic, or double/triple modification;
(3) Construction, structure, and properties of new starch complexes;
(4) New characterization techniques for the structure and functional properties of starch and starch complexes;
(5) New food applications of starch and starch complexes.
Prof. Dr. Yizhe Yan
Dr. Jinwei Wang
Dr. Bin Niu
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
- starch
- starch complexes
- green modification technologies
- multi-scale structure
- functional properties
- characterization technologies
- food applications
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