Enzymatic Processing of Starch and Development and Improvement of Starchy Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 23
Special Issue Editors
Interests: starch; enzymatic modification; physicochemical properties; starchy food
Special Issues, Collections and Topics in MDPI journals
Interests: starch; enzymatic modification; physicochemical properties; starchy food
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Starch, a vital carbohydrate in global food systems, plays a central role in nutrition, texture, and functionality across diverse culinary traditions. Recent advances in enzymatic processing have revolutionized starch modification, enabling tailored physicochemical properties and enhancing the quality, sustainability, and nutritional value of starchy foods. This Special Issue invites original research, reviews, and case studies exploring innovative enzymatic strategies for starch modification and their applications in food science. Topics of interest include, but are not limited to, the following:
- Enzyme mechanisms in starch hydrolysis, branching, or stabilization;
- Novel enzymatic approaches for starch-based product development (e.g., gluten-free, low-glycemic, or functional foods);
- Impact of enzymatic processing on digestibility, texture, and shelf-life;
- Sustainable production of modified starches for industrial applications;
- Nutritional and health implications of enzymatically engineered starchy foods.
Submissions should highlight interdisciplinary insights, technological advancements, or translational outcomes. By sharing cutting-edge research, this Issue aims to foster collaboration among enzymologists, food technologists, and nutritionists to address global challenges in food security and health.
Dr. Chunsen Wu
Dr. Lunan Guo
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
- enzymatic starch modification
- starch-based food innovation
- functional carbohydrate engineering
- texture optimization
- nutritional enhancement
- sustainable food processing
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