Innovative Processing Technologies for Starch-Based Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 10 October 2026 | Viewed by 73
Special Issue Editors
Interests: food packaging; food 3D printing; food preservation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue explores the latest advancements in the innovative processing of starch-based foods, addressing the growing consumer demand for healthier, clean-label, and functionally tailored products. While starch is a vital dietary and structural component in foods, traditional processing methods are continually challenged by modern nutritional needs. Therefore, this Issue focuses on cutting-edge thermal, non-thermal, and structural engineering techniques designed to modify starch at a multi-scale level. A key area of interest is the development of advanced starch-based hydrogels incorporating non-starch polysaccharides. These synergistic interactions can significantly optimize texture and metabolic profiles, paving the way for next-generation, low-glycemic-index (GI) foods.
We invite original research and comprehensive reviews covering diverse topics, including starch–polysaccharide composite systems, advanced non-thermal (e.g., high-pressure processing, cold plasma) and thermal (e.g., extrusion, microwave) technologies, nutritional engineering to enhance resistant starch, and the impact of these innovations on food quality and sensory attributes. This Special Issue aims to provide a premier platform for showcasing breakthroughs in modern starch science and food engineering.
Prof. Dr. Yaowen Liu
Dr. Shang Lin
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 250 words) can be sent to the Editorial Office for assessment.
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 modification
- innovative food processing
- starch–polysaccharide interactions
- starch-based hydrogels
- low-glycemic index
- in vitro digestibility
- rheological properties
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