Special Issue on Starch and Starch Derivatives

This special issue on “Starch and Starch Derivatives” will be focusing on the latest development in many aspects of starch. Starch, as an energy store, is a carbohydrate produced by green plants. It consists of the linear and helical amylose and the amylopectin. In our daily life, starch is the most common carbohydrate in the human diet. Now, starch is not only processed to produce many sugars in food industry, but also used in non-food industries, such as in the papermaking process as adhesive, in coated paper as binder and so on. Moreover, modified starches have been widely applied in practice. As the most important substances, starch and starch derivatives are of great attractions to researchers.

In this special issue, we intend to invite front-line researchers and authors to submit original researches and review articles on exploring starch and starch derivatives. Potential topics include, but are not limited to:

• Starch, starch sugar, starch deep-processing
• Starch food
• Modified starch
• Starch as food additive
• Amylase, starch hydrolysis and dextrinization
• Starch in papermaking
• Starch as corrugated board adhesives
• Clothing starch 

Authors should read over the journal’s Authors’ Guidelines carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal’s Paper Submission System.

Please kindly notice that the “Special Issue” under your manuscript title is supposed to be specified and the research field “Special Issue - Starch and Starch Derivatives” should be chosen during your submission.

According to the following timetable:  

For further questions or inquiries

Please contact Editorial Assistant at

fns@scirp.org