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