Starch: Chemistry, Technology, and Application—2nd Edition
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 31 October 2026 | Viewed by 36
Special Issue Editor
Interests: polymer composites; structure characterization; green processes for biopolymers; biopolymer films and coatings; biopolymer hydrogels; interactions between active ingredients in food; food nutrient composition and functional activity
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Starch, a high-molecular carbohydrate composed of glucose molecules bonded together by glycosidic bonds, is not only a major source of energy in the human diet but also an indispensable industrial raw material for food, papermaking, textiles, medicine, and agriculture. In recent years, with the advent of genomics, green chemistry, and the concept of precision food nutrition, the field of starch research has undergone a comprehensive transformation from traditional modification techniques to structure–function relationships, intelligent design, and interdisciplinary applications. Notwithstanding the substantial progress that has been made, the field of starch research continues to be confronted with several fundamental challenges. These challenges include the complexity and difficulty of predicting the relationship between starch structure and function, as well as the lack of accurate predictive models that span the spectrum from molecular characteristics to macroscopic functions. The field of modification technologies, particularly green modification, has yet to achieve substantial progress in two key areas: durability and the precise control of starch granules. The construction of starch complexes and the regulation of nutritional functions require further in-depth analysis. Additionally, a significant gap exists between the compatibility of personalized nutrition and industrial applications. This Special Issue, titled "Starch: Chemistry, Technology, and Application—2nd Edition," aims to establish a nexus between contemporary research frontiers and to provide a comprehensive exchange platform for scholars and industry, spanning from basic research to innovative applications. The objective of this research is to establish a theoretical framework for the targeted design of functional starch materials. The objective of this initiative is twofold: first, to encourage the innovation and industrial implementation of green technologies, encompassing physical and enzymatic methods, as well as multiple modification, with the aim of contributing to the sustainable development of food and related industries; and second, to promote the dissemination of knowledge and expertise in these areas. The objective of this study is to broaden the utilization of starch and starch complexes in emerging domains, including three-dimensional printing, nutrient delivery systems, specialized medical foods, and intelligent packaging. This initiative is guided by the need to address market demands for customized health solutions.
Dr. Xu Lu
Guest Editor
Manuscript Submission Information
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Keywords
- starch modification
- starch complexes
- resistant starch
- digestibility
- precision nutrition
- green technology
- structure–function relationship
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