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Starch and Starch-Based Products: Processing, Functions and Applications—2nd Edition
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Starch and Starch-Based Products: Processing, Functions and Applications—2nd Edition

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

Deadline for manuscript submissions: 20 August 2026 | Viewed by 6289

Special Issue Editors

Dr. Jinpeng Wang

E-Mail Website
Guest Editor
College of Food and Health, Beijing Technology and Business University, Beijing, China
Interests: starch and starchy food; cyclodextrin; delivery related emulsion; hydrogel; nanoparticles
Special Issues, Collections and Topics in MDPI journals
Dr. Chao Qiu

E-Mail Website
Guest Editor
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Interests: nanotechnology; nutrient delivery system; functional characteristics; digestibility; biomimetic plant foods; nutraceutical properties
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The first edition of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/PZ7RUW6IJ2) was a great success and gained the attention and interest of many scholars. I would like to take the opportunity here to thank them for their contributions and support. As the topic continues to attract the attention of scholars and play a pivotal role in this area of research, we are looking forward to the launch of the second edition of this Special Issue.

Starch, which is the primary component of natural foodstuffs, has been a focus of increasing attention due to its extended functions in food products. This is because of its unique properties, which render it suitable for a wide range of applications in the food industry. Resistant starch, in particular, can provide a longer lasting effect in the body, which is beneficial for individuals who need to control their blood sugar levels or lose weight. By slowing down the digestion process, starch can help to reduce the glycemic index (GI) of a food, making it a more suitable choice for individuals with diabetes or those who are trying to maintain a healthy weight.

Furthermore, starch's ability to combine with other components in food products to create complex structures offers exciting possibilities for the development of new textures and characteristics that are not feasible with traditional ingredients. For instance, by utilizing starch in combination with other components to form nanoparticles, emulsions, or liposomes, it is possible to create foods that have a chewier or more textured consistency, thereby enhancing the overall eating experience.

The unique properties of starch render it an essential component in natural food products. Its resistance to digestion, ability to form complex structures, and processing and digestion characteristics offer valuable benefits to both food manufacturers and consumers. As the demand for healthier and more sustainable food products continues to grow, the role of starch in the food industry is likely to expand.

The aim of this Special Issue is to present the latest research in the fields of (i) starch and starch-based food processing, and starch structure modification; (ii) the application of modified starch; (iii) the function of starch-based food; (iv) starch-based novel materials, including nanoparticles, emulsions, liposomes, hydrogels, etc.  

Dr. Jinpeng Wang
Dr. Chao Qiu
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 and starch-based food processing, and starch structure modification
  • the application of modified starch
  • the function of starch-based food
  • starch-based novel materials, including nanoparticles, emulsions, lipsomes, hydrogels, etc.

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

Published Papers (4 papers)

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Research

15 pages, 3682 KB  
Article
The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat Mimetics
by Yuanqi Lv, Xiying He, Tingting Tang, Han Cui, Tingwei Zhu, Yujie Su, Guanhao Bu and Lilan Xu
Foods 2026, 15(9), 1568; https://doi.org/10.3390/foods15091568 - 2 May 2026
Viewed by 371
Abstract
To mitigate health risks associated with animal solid fats, this study developed a heat-induced emulsion gel using corn starch and xanthan gum (XG) as the matrix. The effects of the oil-to-water ratio (20–40%) and XG content (0.1–0.5%) on gel properties were systematically investigated. [...] Read more.
To mitigate health risks associated with animal solid fats, this study developed a heat-induced emulsion gel using corn starch and xanthan gum (XG) as the matrix. The effects of the oil-to-water ratio (20–40%) and XG content (0.1–0.5%) on gel properties were systematically investigated. Results suggested a significant two-way interaction (p < 0.05) between the oil–water ratio and XG content, which jointly optimized the three-dimensional network structure. The resulting gel (O40-XG0.5) exhibited rheological and textural properties—including an increased storage modulus (G′), hardness of 2420.74 g, and springiness of 0.97, which closely matched those of pork backfat. Microstructural and low-field NMR analyses suggested that XG may stabilize the oil–water interface via its amphiphilic nature and may form hydrogen bonds with starch, which could enhance the water/oil holding capacity and cooking stability (i.e., reduced oil exudation). This research offers a potential theoretical basis and technical pathway for developing plant-based solid fat replacers. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications—2nd Edition)
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14 pages, 7505 KB  
Article
Facile Fabrication of Starch–Zein Core–Shell Microparticles by Antisolvent Precipitation for Reducing Starch Digestibility
by Chaofan Wang, Na Ji and Qingjie Sun
Foods 2026, 15(6), 996; https://doi.org/10.3390/foods15060996 - 11 Mar 2026
Viewed by 1202
Abstract
This study aimed to slow down starch digestion by encapsulating the starch granule within a firm zein shell via solvent-exchange-induced zein deposition. The zein shell adhered tightly to the granule surface and the shell thickness increased with increasing zein concentration. The average shell [...] Read more.
This study aimed to slow down starch digestion by encapsulating the starch granule within a firm zein shell via solvent-exchange-induced zein deposition. The zein shell adhered tightly to the granule surface and the shell thickness increased with increasing zein concentration. The average shell thickness of microparticles produced with zein (1%, 2%, and 3% w/v) was 0.54 μm, 0.97 μm, and 1.63 μm, respectively. Thicker zein shells acted as a mechanical barrier limiting heat transfer and water penetration, thus significantly affecting the starch digestibility. The in vitro simulated digestion experiment indicated that CS-3% zein microparticles exhibited an approximately 19-fold higher resistant starch (RS) content compared with native corn starch. These findings demonstrated the potential of the zein acting as a shell material in developing delivery system for controlled starch digestion. Additionally, this study validated antisolvent precipitation as an effective method to construct hydrophilic core/hydrophobic shell delivery systems to encapsulate unstable and hygroscopic compounds. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications—2nd Edition)
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21 pages, 3986 KB  
Article
Critical Melting–Freezing Pretreatment Enhances Enzymatic Hydrolysis for Porous Starch Preparation: Role of Partial Structural Weakening and Surface Modification
by Chen Zhang, Chu-Yun Wu, Shi-Qi Qian, Yu-Yan Zhang, Ya-Li Liu, Xin-Yu Li, Shi-Yi Wang and Jian-Ya Qian
Foods 2025, 14(17), 2984; https://doi.org/10.3390/foods14172984 - 26 Aug 2025
Cited by 2 | Viewed by 1544
Abstract
In this study, critical melting followed by freeze–thaw (CMFT) pretreatment was employed as an effective strategy to partially weaken and modify the surface structure of starch, enhancing enzymatic hydrolysis (EH) for porous starch preparation. Compared with EH alone, the CMFT + EH treatment [...] Read more.
In this study, critical melting followed by freeze–thaw (CMFT) pretreatment was employed as an effective strategy to partially weaken and modify the surface structure of starch, enhancing enzymatic hydrolysis (EH) for porous starch preparation. Compared with EH alone, the CMFT + EH treatment synergistically facilitated porous structure formation while preserving structural integrity. Partial structural weakening and surface modifications induced by CMFT promoted enzyme diffusion into amorphous starch domains, enabling efficient hydrolysis and pore development without excessive granule degradation. CMFT + EH treatment reduced enzyme requirements and hydrolysis time by 33% compared to single enzymatic hydrolysis while markedly increasing water and oil absorption capacities. Porous starch prepared by CMFT + EH exhibited enhanced ordering of double-helical structures, with RC% increasing from 25.48% (native) and 24.74% (enzymatic hydrolysis alone) to approximately 28%. Furthermore, CMFT + EH significantly improved curcumin encapsulation efficiency from 40% (native) to ~88% and increased curcumin stability under various storage conditions. This study provided an effective strategy to enhance enzymatic hydrolysis efficiency for porous starch preparation with reduced enzyme addition and hydrolysis time. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications—2nd Edition)
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27 pages, 6633 KB  
Article
Effect of Lactic Acid Bacteria Fermentation Agent on the Structure, Physicochemical Properties, and Digestive Characteristics of Corn, Oat, Barley, and Buckwheat Starch
by Ziyi You, Jinpeng Wang, Wendi Teng, Ying Wang, Yuemei Zhang and Jinxuan Cao
Foods 2025, 14(16), 2904; https://doi.org/10.3390/foods14162904 - 21 Aug 2025
Cited by 8 | Viewed by 2551
Abstract
This study modified corn, oat, barley, and buckwheat starches using a Henan-specific sourdough starter, revealing that the initial starch architecture governs differentiated functional transformations. Pore-dominant starches (corn/buckwheat) underwent “inside-out” enzymatic pathways—corn starch exhibited a 38.21% reduced particle size through pore expansion, with long [...] Read more.
This study modified corn, oat, barley, and buckwheat starches using a Henan-specific sourdough starter, revealing that the initial starch architecture governs differentiated functional transformations. Pore-dominant starches (corn/buckwheat) underwent “inside-out” enzymatic pathways—corn starch exhibited a 38.21% reduced particle size through pore expansion, with long amylopectin chain degradation forming thermally stable gels, establishing it as an ideal base for anti-staling sauces and frozen dough. Buckwheat starch demonstrated a 44% increased amylose content facilitated by porous structures, where post digestion double helix formation elevated the resistant starch (RS) content by 7%, achieving a significant 28.19% GI (Glycemic Index) reduction. Conversely, fissure-dominant starches (oat/barley) experienced “surface-inward” limited erosion—oat starch, constrained by surface cracks, showed amorphous region degradation and short-chain proliferation, accelerating glucose release and adapting it for rapid digestion products like energy bars. Barley starch primarily underwent amorphous zone modification, enhancing the pasting efficiency to provide raw materials for instant meal replacement powders. Full article
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications—2nd Edition)
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