Novel Processing Technology of Starch Based Products in Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 28861
Special Issue Editors
Interests: food carbohydrate; cyclodextrins and their derivatives; functional starch; functional sugars; extrusion
Special Issues, Collections and Topics in MDPI journals
Interests: intelligent food packaging; starch-based biodegradable packaging
Special Issues, Collections and Topics in MDPI journals
Interests: biopolymer; structural regulation; extrusion; functional materials; whole cereal
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
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
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
- starch
- novel processing technology
- enzyme-added extrusion
- 3D-printing technology
- starch-based nutrient delivery system
- starch-based edible or degradable food packaging materials
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