Physical Modifications of Starch

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 an Associate Professor and the undergraduate program director at the Department of Food Science and Engineering at Shanghai Jiaotong University. Her research focuses on the structure and functions of starch and non-starch polysaccharides. She has published more than 30 original papers, 2 book chapters, and has submitted 5 patent applications.  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 Institute of Nuclear Agricultural Science, 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 30 peer-reviewed journal articles.

Chapter 1. Structure and Physicochemical Properties of Starch.- Chapter 2. Heat-Moisture Treatment of Starch.- Chapter 3. Annealing.- Chapter 4. Pre-gelatinized Modification of Starch.- Chapter 5. Gamma Irradiation of Starch.- Chapter 6. Microwave Treatment.- Chapter 7. Ultra High Pressure Treatment.- Chapter 8. Ultrasonic Treatment.- Chapter 9. Milling Processing of Starch.