Functional Regulation, High-Value Processing and the Utilization of Starch-Based Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 25 November 2024 | Viewed by 32
Special Issue Editor
Special Issue Information
Dear Colleague,
Starch-based food products are widely consumed worldwide. Moreover, exploring new knowledge about these products to enhance their formulation and quality may promote the preference that consumers have for them. Native starches have low water solubility at room temperature and poor stability, which demand modifications to overcome esterification, crosslinking, oxidation and multiple modifications. These modified starches are not only important auxiliary materials or additives for modern food processing, but they are also a novel, promising biomaterial for pharmaceutical applications. Therefore, the objective of this Special Issue is to cover recent advances in developing the quality of starch-based foods. We invite the submission of original research manuscripts and review articles focusing on advances in functional regulation, high-value processing and the utilization of starch-based foods.
Potential topics include (but they are not limited to) the following:
- Application of chemically modified starches in food processing;
- Application of physically modified starches in food processing;
- Application of enzymatically modified starches in food processing;
- Modified, starch-based carriers in drug delivery.
Dr. Han Tao
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 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
- cereal processing
- starch
- gluten
- fiber
- interactions
