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Foods 特刊征稿：Advanced Technology of Starch Retrogradation, Modification, and Its Impact on Digestion
●期刊
《Foods》，IF=4.7
●期刊出版商
MDPI (Basel, Switzerland)
●文章处理费
2900 CHF, An Open Access Journal by MDPI
●征稿主题
Advanced Technology of Starch Retrogradation, Modification, and Its Impact on Digestion
●关键词
starch modification; starch retrogradation; starch digestion; advanced technology
●Deadline
31 March 2025
● （点击页面左下角阅读原文，直达文献页面）
征稿信息
Special Issue Information
Dear Colleagues,
Starch is the primary source of carbohydrates in the human diet. The ratio of amylose to amylopectin and granule structure of starch, physical and chemical modification of starch, and the degree of starch retrogradation are the major factors affecting starch digestibility. Understanding starch retrogradation and characterizing retrograded starch structures are crucial for controlling retrogradation, thereby enhancing the quality of starchy products with beneficial health properties. The chemical, physical, and enzymatic modifications of starch improve its resistance to digestion, promote the formation of slow-digesting or resistant starches, and expand its applications in various food products. The demand for starches with specific nutritional properties, particularly those with a low glycemic index (GI), is increasing. However, the ability to produce novel starches with these characteristics remains limited and requires a more comprehensive understanding of the relationship between starch structure and its nutritional properties. A deeper understanding of the advanced technology of starch retrogradation, modification, and its impact on digestion offers valuable insights for guiding starch modification techniques and developing targeted programs to produce starches with desired characteristics. This Special Issue focuses on the role of technological advancements in starch retrogradation and modification in improving nutritional outcomes by lowering the rate and extent of digestion.
Dr. Shaokang Wang
Dr. Songnan Li
Guest Editors
Manuscript Submission Information
Manuscripts can be submitted until the deadline.
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 toto the above Guest Editors to check.
The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs).
Special Issue Editors
Dr. Shaokang Wang
Guest Editor
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, ChinaInterests: starch structure; starch nutrition; fermentation of starch and fibers
Dr. Songnan Li
Guest Editor
Institute of Agricultural Science and Technology Development (Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education), Yangzhou University, Yangzhou 225009, ChinaInterests: starch science; modified starch; starch digestion; starch electrospinning
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