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Functional Starch and Applications in Food

  • Zhengyu Jin

Table of contents

  1. Front Matter
    Pages i-v
  2. Chunsen Wu, Xing Zhou
    Pages 1-26
  3. Junrong Huang, Qi Yang, Huayin Pu
    Pages 27-61
  4. Xuehong Li
    Pages 63-90
  5. Lingyi Liu, Wangyang Shen, Wei Zhang, Fang Li, Zhenzhou Zhu
    Pages 91-117
  6. Haoran Fan, Xiuting Hu, Jianwei Zhao, Jinpeng Wang
    Pages 119-146
  7. Benxi Wei, Canxin Cai, Yaoqi Tian
    Pages 147-176
  8. Tao Feng, Haining Zhuang, Feng Chen, Osvaldo Campanella, Deepak Bhopatkar, Marcelo A. Carignano et al.
    Pages 177-226

About this book

Introduction

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. 

Keywords

Functional starch Resistant starch Slowly digestible starch Starch modification Starch application

Editors and affiliations

  • Zhengyu Jin
    • 1
  1. 1.School of Food Science and TechnologyJiangnan UniversityWuxiChina

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods