Starch Modifications: Physicochemical and Enzymatic Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 20 May 2024 | Viewed by 93
Special Issue Editors
Interests: starch; modification; enzyme; physicochemical properties; retrogradation
Special Issue Information
Dear Colleagues,
Starch is popular due to its low cost, biodegradability, renewability, and easy availability. However, starches from different sources have varying properties, such as physicochemical, rheological, thermal, and retrogradation. This has led to a growing demand for starch with specific functionality as additives in food systems. To address this, modifications can be made to native starch through chemical, physical, or enzymatical processes. Modified starches exhibit improved paste clarity, texture, film formation, adhesiveness, as well as reduced retrogradation and gelling tendencies. Current research is focused on developing innovative forms of modified starches with unique physicochemical and enzymatic properties. These advancements in the field will have significant implications for starch modification research, applications, and industry.
Dr. Chunsen Wu
Dr. Lunan Guo
Guest Editors
Manuscript Submission Information
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Keywords
- starch modification
- physicochemical properties
- enzymatic properties
- retrogradation
