Starch-Based Materials: Principles and Applications explores the cutting-edge research and development of starches as biodegradable, renewable biomaterials addressing urgent environmental concerns associated with non-biodegradable polymers. This comprehensive volume delves into the structural characteristics of starches, recent advances in their physical, chemical, and enzymatic modifications, and emerging technologies that expand their use beyond traditional food applications. It highlights innovative approaches to enhance nutritional value and health benefits, including the design of gluten-free products and specialized foods, while also covering industrial uses such as hydrogels and controlled release systems.
Despite extensive prior research on starch packaging and non-food uses, there is a significant gap in current literature regarding modern starch modifications and their multifunctional applications across food, pharmaceutical, medical, and biomaterial fields. This book addresses this gap by providing a timely, authoritative summary of recent scientific findings, aiming to stimulate innovation and sustainable development in starch utilization. It is an essential reference, particularly in courses related to food chemistry, food analysis, nutrition, packaging, pharmaceutical applications, and specialized medical fields such as controlled release technologies.
1. Title of Book - p. i 2. Cover Image - p. i 3. Title Page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Dedication - p. v 7. Contributors - p. xi 8. About the editors - p. xiii 9. Preface - p. xv 10. Acknowledgements - p. xvii 11. Chapter 1 Exploring starch: Sources, structures, transformations, and applications - p. 1 12. Chapter 2 Starch structural features and properties - p. 15 13. Chapter 3 Physical modification of starch - p. 25 14. Chapter 4 Enzymatic modification of starch - p. 51 15. Chapter 5 Chemical modification of starch - p. 73 16. Chapter 6 Methods of analyses for starch-based materials - p. 107 17. Chapter 7 Slowly digestible starch - p. 119 18. Chapter 8 Resistant starch - p. 133 19. Chapter 9 Starch nanocrystals - p. 159 20. Chapter 10 Porous starch - p. 171 21. Chapter 11 Phytoglycogen nanoparticle - p. 183 22. Chapter 12 Food-grade nanocarriers: Structural design and functional performance of binary and ternary complexes - p. 197 23. Chapter 13 Stabilizing starches - p. 215 24. Chapter 14 Cyclodextrin derivatives - p. 233 25. Chapter 15 Electrospinning starch fibers - p. 255 26. Chapter 16 Starch-guest inclusion complex - p. 273 27. Chapter 17 Starch-based bioactive carriers for controlled release - p. 289 28. Chapter 18 Starch-based aerogels - p. 323 29. Chapter 19 Starch-based delivery systems - p. 339 30. Chapter 20 Beyond granules: Starch as a platform for smart adsorption and absorption - p. 355 31. Chapter 21 Functionalized starch-based packaging products - p. 375 32. Chapter 22 Starch-based materials for sustainable food packaging: Modification strategies and circular economy applications - p. 391 33. Chapter 23 Gluten-free starchy products - p. 419 34. Chapter 24 Cyclodextrins in food, pharmaceutical, and cosmetic industries - p. 439 35. Chapter 25 Next-generation dietary fibers: Isomaltodextrin - p. 463 36. Chapter 26 Future perspectives of starch-based materials - p. 469 37. Index - p. 477
Starch-Based Materials: Principles and Applications explores the cutting-edge research and development of starches as biodegradable, renewable biomaterials addressing urgent environmental concerns associated with non-biodegradable polymers. This comprehensive volume delves into the structural characteristics of starches, recent advances in their physical, chemical, and enzymatic modifications, and emerging technologies that expand their use beyond traditional food applications. It highlights innovative approaches to enhance nutritional value and health benefits, including the design of gluten-free products and specialized foods, while also covering industrial uses such as hydrogels and controlled release systems.
Despite extensive prior research on starch packaging and non-food uses, there is a significant gap in current literature regarding modern starch modifications and their multifunctional applications across food, pharmaceutical, medical, and biomaterial fields. This book addresses this gap by providing a timely, authoritative summary of recent scientific findings, aiming to stimulate innovation and sustainable development in starch utilization. It is an essential reference, particularly in courses related to food chemistry, food analysis, nutrition, packaging, pharmaceutical applications, and specialized medical fields such as controlled release technologies.
1. Title of Book - p. i 2. Cover Image - p. i 3. Title Page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Dedication - p. v 7. Contributors - p. xi 8. About the editors - p. xiii 9. Preface - p. xv 10. Acknowledgements - p. xvii 11. Chapter 1 Exploring starch: Sources, structures, transformations, and applications - p. 1 12. Chapter 2 Starch structural features and properties - p. 15 13. Chapter 3 Physical modification of starch - p. 25 14. Chapter 4 Enzymatic modification of starch - p. 51 15. Chapter 5 Chemical modification of starch - p. 73 16. Chapter 6 Methods of analyses for starch-based materials - p. 107 17. Chapter 7 Slowly digestible starch - p. 119 18. Chapter 8 Resistant starch - p. 133 19. Chapter 9 Starch nanocrystals - p. 159 20. Chapter 10 Porous starch - p. 171 21. Chapter 11 Phytoglycogen nanoparticle - p. 183 22. Chapter 12 Food-grade nanocarriers: Structural design and functional performance of binary and ternary complexes - p. 197 23. Chapter 13 Stabilizing starches - p. 215 24. Chapter 14 Cyclodextrin derivatives - p. 233 25. Chapter 15 Electrospinning starch fibers - p. 255 26. Chapter 16 Starch-guest inclusion complex - p. 273 27. Chapter 17 Starch-based bioactive carriers for controlled release - p. 289 28. Chapter 18 Starch-based aerogels - p. 323 29. Chapter 19 Starch-based delivery systems - p. 339 30. Chapter 20 Beyond granules: Starch as a platform for smart adsorption and absorption - p. 355 31. Chapter 21 Functionalized starch-based packaging products - p. 375 32. Chapter 22 Starch-based materials for sustainable food packaging: Modification strategies and circular economy applications - p. 391 33. Chapter 23 Gluten-free starchy products - p. 419 34. Chapter 24 Cyclodextrins in food, pharmaceutical, and cosmetic industries - p. 439 35. Chapter 25 Next-generation dietary fibers: Isomaltodextrin - p. 463 36. Chapter 26 Future perspectives of starch-based materials - p. 469 37. Index - p. 477
