Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products—Second Edition

Dear Colleagues,

Starch, the principal storage polysaccharide of most plant-originated foods, is abundantly present in a discrete and semi-crystalline granular pattern in legumes, potatoes, and cereals. Depending on the processing conditions, starch from different sources with diversified structural characteristics can be formed through rearrangement in the intermolecular structure of starch granules. Unlike the traditional purpose of food processing, which aims to increase the digestibility of food, current food processing has gradually switched to the design of palatable foods with a reduced glycemic index and improved functional properties. The physical modifications to starch during the processing of starch-based materials address several shortcomings of native starch that have limited its industrial application, such as its low heating stability/poor thermal property, low resistance to acid, low shear stress, and high tendency toward syneresis and retrogradation. A deep understanding of the corresponding physicochemical and functional properties, as well as of the effects of isolation and different processing conditions, is of great importance for starch scientific research and also for future studies on the structure–physicochemical/function relationship of starch from different botanical origins. This Special Issue aims to provide an overview of the current and projected outcomes in the physicochemical, structural, and functional properties of starch from legumes, potatoes, and cereals, as well as changes in the above properties during the processing of starch-based materials and their derived food products. Researchers are invited to submit their up-to-date original research articles, review works, and short communications to this Foods Special Issue: “The Processing, Physicochemical, Structural, and Functional Properties of Starch-Based Materials and Their Derived Food Products—Second Edition”.

Dr. Zhen Ma
Dr. Xin Rui
Guest Editors

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