Exploitation and Utilization of Starch Resources in Food
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: closed (10 December 2022) | Viewed by 5484
Special Issue Editor
Interests: modification of macromolecules (starch, protein and polysaccharide) using environment-friendly (green) methods; development of novel product with improved functionalities (rheological, digestion and film forming properties of starches, solubility, emulsifying, gel forming properties of proteins, etc.); study on the molecular structure and interaction of macromolecules and application of the modified macromolecules as delivery systems or ingredients in food products
Special Issue Information
Dear Colleagues,
Starch is widely used in the formulation of food products and has many industrial applications. Due to the advances in process engineering and the emerging market trends, the demand for novel and versatile starches is growing rapidly. Modified starches have been developed to eliminate shortcomings of native starches and develop novel product with improved functionalities (rheological, digestion, gelling, film forming properties, etc.). There have been intense interests to develop novel methods with advantages of high-efficiency, environment-friendly and easy operation for starch modification. In addition, the composition, structure, and properties of starch tend to vary greatly among different plant sources. Besides some major crops (maize, potato, cassava, and wheat), there are many underutilized and neglected starch producing crops. Modifications and applications of these starches should be explored. And the relationship between starch structure as well as function is needed to provide a theoretical basis for the development and utilization of starch resources.
This special issue on “Exploitation and Utilization of Starch Resources in Food” seeks original and innovative research concerned with the functional property improvements, applications, and unconventional source of starch. However, other aspects of the study on starch resources in food are also welcome. The main areas of interest are:
- Novel methods for improving functional properties of starches;
- Process-structure-function relationships of starch at macro, micro or nanoscale;
- Interactions between starch and non-starch component (proteins, lipids, or other food components) during processing;
- Study on non-traditional starch sources with commercial potential.
Prof. Dr. Yue Li
Guest Editor
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 papers will be 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. Processes is an international peer-reviewed open access monthly 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 2000 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.
