Call for papers！
Starch and Starch Derivatives: Structure, Properties, and Nutrition
Submission deadline: 15 July 2025
Starch acts as a versatile biomacromolecules that holds significant importance in various aspects of industrial applications, including food additives, pharmaceutical uses, papermaking, feedstock for biofuels, and textile industry. Lately, an in-depth characterizing of structure and properties of starch, particularly those from new sources or those derived from modification of existing ones, becomes essential to bridge the gap between the starch materials and the development of innovative products. There is also an increasing interest on the nutritional aspects of starch and its derivatives, particularly in relation to their crucial roles in maintaining blood glucose homeostasis, brain’s cognitive function, and gut microenvironment balance. These functional properties necessitate the modification of starch structure through various means, such as physical, biological, and chemical modifications. As research into the structure-function relationship advances, the pursuit of unique function and nutrition through precise design of starch structure has become a significant focal point in the foreseeable future.
This special issue covers both original and innovative research concerned with the multi-scale structure characteristics, functional properties, health benefits, modification technologies, applications in emerging fields of starch and its derivatives, aiming to promote the advance of basic scientific theories and application technologies of starch. Potential topics around four major themes, i.e., structure, properties, nutrition, and modification, include but not limited to:
Exploration and application of new starch resources
Creative technologies for analyzing the multi-scale structure and functional properties of starch
Novel biological, physical, and chemical technologies applied in starch modification
New insights into the structure-function relationships of starch and its derivatives
Guest editors:
Yan Hong Ph.D, Professor,
State Key Lab Food Sci & Resources, Jiangnan University, Wuxi, China
Lingjin Li Ph.D, Research associate,
School of Food Science and Technology, Jiangnan University, Wuxi, China
Manuscript submission information:
Manuscripts should be submitted online at https://www2.cloud.editorialmanager.com/ijbiomac/default2.aspx
Please select “VSI: Starch and Starch Derivatives: S, P, & N" when submitting your manuscript to this special issue and indicate the actual article type in the cover letter.
Deadline for manuscript submission: 15 July 2025.
Keywords:
Starch
Starch Derivatives
New Resources
Multi-scale Structure
Nutritional Properties
Analyzing Technologies
Modification Technologies
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肉与肉制品 蛋与蛋制品 水产品 奶及奶制品
豆及豆制品 果蔬及果蔬制品 大米及米制品 食用菌
炎症性肠病 糖尿病 肝病 神经疾病
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