Starch Analysis and Biological Activity in 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: closed (19 June 2023) | Viewed by 246
Special Issue Editors
Interests: starch; plant food; food technology
Special Issue Information
Dear Colleagues,
As one of the most abundant macromolecules present in biomass, starch has many interesting functions, and shows promising application in food and non-food industries. However, native starch still faces many challenges (e.g., structural stability), attracting increasing attention from worldwide scientists specializing in starch processes. In recent years, the development of new analysis technologies has endowed starch with more functions, expanding the application in various fields. With the advancement of research, the deep mechanisms behind the effects of different methods on starch have received increasing attraction, and the structural variations are key to improve starch properties. To further reveal the effects of starch, investigations of its structure, biological activity, and application in food are of great significance. This Special Issue caters to the needs of analysis methods and biological activity in starch-based food, functional food materials, and other starch-derived foods. This Special Issue will mainly publish original research papers, review articles, and short communications.
Prof. Dr. Sukhcharn Singh
Dr. Kawaljit Singh Sandhu
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
- cereals
- starches
- physicochemical properties
- thermal properties
- rheological properties
- SEM
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