Physical Modifications of Starch (eBook, PDF)
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This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly.
In the second edition, chapters are updated according to the recent research progress. Three new chapters are added including pulsed electric fields, dry heating and physical treatments that produce chemical changes. Chapter…mehr

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Produktbeschreibung
This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly.

In the second edition, chapters are updated according to the recent research progress. Three new chapters are added including pulsed electric fields, dry heating and physical treatments that produce chemical changes. Chapter one is rewrote into three individual chapters including Molecular Structure of Starch, Granular Structure of Starch and Physicochemical Properties of Starch, aiming to help the readers better understand the structure of starch.

This book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch. It provides valuable information for researchers and product developers to work on starch.

Autorenporträt
Zhongquan Sui received a BSc. degree in Food Science and Engineering from Shandong Agricultural University, China, and her Ph.D. in Food Science and Nutrition from the University of Hong Kong, investigating the mechanical properties of starchy food in relation to texture and digestibility. From 2008 to 2012, she worked as a postdoctoral researcher in the Whistler Center for Carbohydrate Research at Purdue University, researching the relationship between starch granule architecture, molecular structure, and reactivity. She is a Professor at the Department of Food Science and Engineering at Shanghai Jiao Tong University. Her research focuses on the structure and functions of starch and non-starch polysaccharides. She has published 1 book, more than 80 papers in peer-reviewed Journals and hold 19 patents related to cereal chemistry.

Xiangli Kong is currently an Associate Professor at Zhejiang University, China. He received his BSc. degree (2002) in Agricultural Resources and Environment from Shandong Agricultural University, MSc degree (2005) in Biophysics from Zhejiang University and the PhD degree (2009) in Food Science and Nutrition from the University of Hong Kong. After postdoctoral work at the Department of Grain Science and Industry, Kansas State University, he joined the College of Agriculture and Biotechnology, Zhejiang University in 2011. His research interests include cereal science; starch structure, functionalities and modifications; starch transitions in industry; and the thermal, rheological properties of biopolymers. He has authored over 50 peer-reviewed journal articles and 3 book chapters.