Special Issue "Study of Starch in Food Chemistry"

A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Biomacromolecules, Biobased and Biodegradable Polymers".

Deadline for manuscript submissions: 31 October 2023 | Viewed by 155

Special Issue Editor

Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICyTAC) (CONICET-UNC), Córdoba, Argentina
Interests: starch digestion; poliphenols interactions; in vitro digestion; infant food; functional food

Special Issue Information

Dear Colleagues,

Starch is one of the most important polysaccharides, especially due to its unique physicochemical properties (dependent on the botanical origin, processing, etc.), making it a unique raw material used by many food industries. Physical, enzymatic, or chemical modifications of native starch from different origins have been applied to expand its application in the production of many food products, particularly those to improve the nutritional quality of final products or enhance its technological attributes. Another important aspect highlighted in recent years has been the interactions of starch with some bioactive compounds that could affect both the nutritional properties and the bioavailability of the latter. Finally, novel technological treatments applied to starch have become a significant aspect to explore for developing new functionalities and original applications in food chemistry. Therefore, this Special Issue in the journal Polymers is focused on studying starch in food chemistry and will provide an overview of the current status and future development in the field.

The Special Issue will cover the following scientific topics:

  • Physicochemical and functional starch properties;
  • Starch technology;
  • Starch applications in food industries;
  • Starch modification and its application;
  • Resistant starch;
  • The nutritional properties of starch;
  • Interactions of starch and bioactive compounds.

Dr. Mariela Cecilia Bustos
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. Polymers 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 2700 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.


  • starch digestion
  • resistant starch
  • modified starch
  • starch properties
  • starch interactions

Published Papers

This special issue is now open for submission.
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