Starch in Food

Lars Nilsson is a professor in formulation technology Department of Process and Life Science Engineering at the Lund University, Sweden. He holds a PhD in food technology and specializes in areas such as surface and colloid chemistry, biopolymers, biopolymer characterization, protein formulation, emulsions, and foams, as well as field-flow fractionation. Nilsson has a strong publication history focusing on starch and its properties, particularly in the field of food.

Part one – Structure, analysis and modification
1. Plant starch synthesis
2. Analysis of starch molecular structure, molar mass and size
3. Understanding starch structure and functionality
4. Physical modification of starch
5. Chemical modification of starch
6. Starch interaction with native and added food components
7. Measuring starch in food
8. The relationship between structure and digestion of starch
9. The influence of plant cell wall properties on the bioaccesibility of starch

Part two – Sources of starch
10. Cereal starches
11. Rice flour and starch functionality
12. Potato starch
13. Root and tuber starches
14. Pseudo-cereal starches
15. Pulse starches

Part 3 - Applications
16. Utilizing starches in product development
17. Starch in baked products
18. Starch in gluten-free bread applications
19. Starch in brewing applications
20. Starch-based microencapsulation
21. Encapsulation of probiotic bacteria using starch microspheres produced by polymer phase separation
22. Starch nanoparticles
23. Starch-based food emulsifiers
24. Starch-based films