Novel Processing Technology of Starch Based Products in Food Industry

Dear Colleagues,

Starch is an important functional component in many foods and a main source of calories in the human diet, whether it is bread and potatoes on the tables of Europeans and Americans or rice and noodles in the kitchens of Asian people. It can be said that after a long evolutionary process, human beings have chosen starch as an important material to provide body energy without exception.

In order to meet the urgent need for the development of healthy, nutritious, and delicious food, various new processing technologies relating to starch-based food have emerged in recent years, such as additive manufacturing technology and starch-molecular-modification technology. Some of these new technologies are already in industrial application, while others are still at the laboratory level. However, in-depth research and application of these new technologies and supporting new processes and new equipment is of great significance to the starch industry in the future.

Thus, the present Special Issue will publish original research papers or review articles dealing with the latest advances, challenges, and prospects of “Novel Processing Technology of Starch-Based Products in the Food Industry”, including but not limited to the following aspects: 3D-printing and additive-manufacturing technology, enzyme-added extrusion, biological fermentation of starch or enzymatic modification technology, green solvents for starch processing (i.e., ionic liquids, eutectic solvents), starch-based nutrient delivery systems, and starch-based edible or degradable food packaging materials. In addition, research on new equipment and processes derived from new technologies is also welcome. All papers should focus on the novelty of the recent research carried out.

Prof. Dr. Zhengyu Jin
Dr. Long Chen
Dr. Enbo Xu
Guest Editors

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