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Functional Starch and Applications in Food

  • Book
  • © 2018

Overview

Editors:
  1. Zhengyu Jin

    1. School of Food Science and Technology, Jiangnan University, Wuxi, China

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  • Introduces functional starch

  • Covers kinds of starch

  • Involves its application in food

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Table of contents (7 chapters)

  1. Front Matter

    Pages i-v
    Download chapter PDF

  2. The Overview of Functional Starch

    • Chunsen Wu, Xing Zhou
    Pages 1-26

  3. Slowly Digestible Starch

    • Junrong Huang, Qi Yang, Huayin Pu
    Pages 27-61

  4. Resistant Starch and Its Applications

    • Xuehong Li
    Pages 63-90

  5. Porous Starch and Its Applications

    • Lingyi Liu, Wangyang Shen, Wei Zhang, Fang Li, Zhenzhou Zhu
    Pages 91-117

  6. Starch Microemulsions and Its Applications

    • Haoran Fan, Xiuting Hu, Jianwei Zhao, Jinpeng Wang
    Pages 119-146

  7. Nano-sized Starch: Preparations and Applications

    • Benxi Wei, Canxin Cai, Yaoqi Tian
    Pages 147-176

  8. Starch-Lipid and Starch-Protein Complexes and Their Application

    • Tao Feng, Haining Zhuang, Feng Chen, Osvaldo Campanella, Deepak Bhopatkar, Marcelo A. Carignano et al.
    Pages 177-226
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Keywords

About this book

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. 

Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries. 





Editors and Affiliations

  • School of Food Science and Technology, Jiangnan University, Wuxi, China

    Zhengyu Jin

About the editor

Dr. Zhengyu Jin is a professor at School of Food Science and Technology, Jiangnan University, Wuxi, China.

Bibliographic Information

  • Book Title: Functional Starch and Applications in Food

  • Editors: Zhengyu Jin

  • DOI: https://doi.org/10.1007/978-981-13-1077-5

  • Publisher: Springer Singapore

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Nature Singapore Pte Ltd. 2018

  • Hardcover ISBN: 978-981-13-1076-8Published: 06 October 2018

  • Softcover ISBN: 978-981-13-4563-0Published: 08 February 2019

  • eBook ISBN: 978-981-13-1077-5Published: 19 September 2018

  • Edition Number: 1

  • Number of Pages: V, 226

  • Number of Illustrations: 17 b/w illustrations, 31 illustrations in colour

  • Topics: Food Science, Biochemistry, general

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