Starch Food: Latest Advances and Prospects

Dear Colleagues,

Starch is an important functional component in many foods and a main source of calories in the human diet. The primary research hotspots in the field of dietary starch include the relationship between structure and  functionality, the precise control or design of tailor-made starch-based food, the development and application of novel processing technologies for the production of innovative healthy foods, the fabrication and characterization of starch-based delivery systems, the exploration and utilization of new starch resources (coarse cereals, banana starch, Yam starch, chestnut starch, leaf starch, etc.), and many other aspects. This Special Issue seeks to provide the latest advances, challenges, and prospects of the biosynthesis, structure–function relationships, and modification and potential applications, of novel starch materials. This Special Issue will cover original research on starch nutritional quality, as well as the analytical methods of starch structure and bio-accesibility, interactions with protein and lipids, and novel processing techniques to manufacture starchy foods for better health.

Thus, the present Special Issue will publish original research papers or review articles with a focus on the novelty of the recent research carried out.

Dr. Ming Miao
Dr. Long Chen
Dr. Mario M. Martinez
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 250 words) can be sent to the Editorial Office for assessment.

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.