Starches: From Structure to Functional Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 20 January 2026 | Viewed by 3376
Special Issue Editor
Special Issue Information
Dear Colleagues,
Starch is the major component of cereal and tuber crops, and it is also an important material for food industries. Currently, two main factors, good eating and cooking qualities and high nutritional values (including low GI), are considered to be essential qualities for starchy food. However, many studies have shown that these two qualities attribute to almost contrary starch structure and properties, and it is a big challenge to breed new crops or produce new foods which are both tasty and healthy. Therefore, a better understanding of starch’s structure and its functional properties relationships is crucial. Starch contains multiple complex levels of structures, including chain length distribution, whole molecular distribution, crystalline structure, semi-crystalline lamellar structure, etc. These structures play important roles in determining starch’s functional properties, such as pasting and thermal properties, digestibility, appearance, texture, and sensory aspects. Advanced analysis technology and data interpretation methods have also been developed recently for obtaining better and accurate structure and property information. New knowledge and technology developments about starch’s structure and functional properties will provide a theoretical basis for the improvement of both agriculture and food industries in the future.
Dr. Enpeng Li
Guest Editor
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Keywords
- cereal starch
- molecular structure
- liquid chromatography
- starchy food
- digestion
- sensory aspects
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