Starch: Properties and Functionality in Food Systems
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 30 November 2025 | Viewed by 392
Special Issue Editors
Interests: starch; structure–properties–functionality; starch modification
Special Issues, Collections and Topics in MDPI journals
Interests: carbohydrate chemistry; starch modification; functional characteristics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Starch is a vital carbohydrate in food systems, which serves as a key source of energy and as a functional ingredient due to its unique set of physicochemical properties. Composed of amylose and amylopectin, starch exhibits distinct behaviours during processing, such as gelatinization, retrogradation, and pasting, which influence the texture, stability, and sensory attributes of food products. This Special Issue, entitled “Starch: Properties and Functionality in Food Systems”, highlights advancements in starch science and its applications across various stages of the food industry. The ability of starch to form gels, thicken, and stabilize makes it indispensable in applications ranging from baked goods and sauces to dairy and meat products. It also plays a critical role in gluten-free formulations and as a fat replacer in low-calorie foods. Furthermore, modifications, including chemical, physical, or enzymatic treatments, enhance its functionality, enabling tailored solutions for specific food applications. A deep understanding of starch’s structure, properties, and interactions with other food components is essential for optimizing its functionality and addressing evolving consumer demands for quality, nutrition, and sustainability in food systems.
In this Special Issue of Foods, we aim to compile a collection of innovative reviews and research that offers a comprehensive understanding of the structure of native or modified starch, while also exploring its functional properties and applications in food systems.
Dr. Mengting Ma
Prof. Dr. Zhongquan Sui
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
- physicochemical properties
- starch functionality
- starch modification
- food application
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