Starch Modifications, Properties, and Functions—Volume II

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: closed (12 April 2024) | Viewed by 122

Special Issue Editors

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Guest Editor
School of Science, RMIT University, Melbourne, VIC 3083, Australia
Interests: food processing; starch; grains; cereals; value-addition; plant products; bakery products
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
Interests: agricultural genetics; starch; genetic biofortification; wheat; functional foods; nutritional quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Starch, which is a well-known carbohydrate obtained from plant sources with numerous functional properties, is critical for creating high-quality and shelf-stable foods. Starch and its derivatives have always been attractive, highly consumed materials in many food and non-food products. It is anticipated that starch’s popularity and demand will further increase due to the development of novel starch modification methods.

This Special Issue is a scholarly forum that aims to publish cutting-edge research findings on the latest advances in starch characterization and modification. It will focus on the application of modern techniques to unveil novel aspects of starch, including the emerging opportunities and challenges to address the growing demands of the food industry for high-quality, sustainable, and environmentally friendly products.

Moreover, the Special Issue will address the potential uses of resistant starch to enhance human health and increase consumer satisfaction. This Special Issue accepts original research articles, reviews, and short communications for publication.

Dr. Mahsa Majzoobi
Dr. Francesco Sestili
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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.


  • native starches
  • modified starches
  • starch functional properties
  • starch characterization
  • starch digestibility
  • starch health effects
  • high amylose starch
  • resistant starch
  • novel food applications of starch

Published Papers

There is no accepted submissions to this special issue at this moment.
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