Cereal Starch and Baked Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 21 November 2025 | Viewed by 19
Special Issue Editors
Interests: starch; physicochemical properties; resistant starch; modified starch; starch nano/micro particle; cereal; carbohydrate-based food
Special Issue Information
Dear Colleagues,
This Special Issue invites research contributions focused on the role of cereal starch in baked products and related food systems. Starch, as a fundamental component of cereal grains, significantly impacts the quality, texture, and nutritional properties of baked goods. We aim to highlight advancements in starch science that drive innovation in the baking industry and beyond.
Topics of interest include, but are not limited to, the following:
- Physicochemical properties and functional roles of cereal starch in baked products;
- Development and applications of resistant starch or health-focused formulations derived from cereal;
- Modification and processing techniques for enhanced cereal starch functionality;
- Cereal starch-based nano/microparticles and their integration into bakery systems;
- Innovations in bread-making technologies and their connection to cereal starch properties.
We encourage submissions that present experimental research, theoretical insights, or innovative approaches related to cereal starch and its applications. Interdisciplinary studies linking starch science with modern baking technologies are especially welcomed.
Join us in advancing the understanding of cereal starch and unlocking its potential in creating high-quality, sustainable baked products.
Dr. Seon-Min Oh
Dr. Carlos W. P. Carvalho
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
- cereal starch
- baked product
- physicochemical properties
- carbohydrate
- baking technology
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