Starch-Based Materials

Principles and Applications
Erscheinungsjahr 2026
ISBN: 978-0-443-33285-2
Verlag: Elsevier Science

Buch, Englisch, 502 Seiten, Format (B × H): 214 mm x 277 mm, Gewicht: 1297 g

Starch-Based Materials: Principles and Applications explores the cutting-edge research and development of starches as biodegradable, renewable biomaterials addressing urgent environmental concerns associated with non-biodegradable polymers. This comprehensive volume delves into the structural characteristics of starches, recent advances in their physical, chemical, and enzymatic modifications, and emerging technologies that expand their use beyond traditional food applications. It highlights innovative approaches to enhance nutritional value and health benefits, including the design of gluten-free products and specialized foods, while also covering industrial uses such as hydrogels and controlled release systems.

Despite extensive prior research on starch packaging and non-food uses, there is a significant gap in current literature regarding modern starch modifications and their multifunctional applications across food, pharmaceutical, medical, and biomaterial fields. This book addresses this gap by providing a timely, authoritative summary of recent scientific findings, aiming to stimulate innovation and sustainable development in starch utilization. It is an essential reference, particularly in courses related to food chemistry, food analysis, nutrition, packaging, pharmaceutical applications, and specialized medical fields such as controlled release technologies.

Autoren/Hrsg.

Campanella, Osvaldo H.

Fachgebiete

• Technische Wissenschaften Maschinenbau | Werkstoffkunde Technische Mechanik | Werkstoffkunde Materialwissenschaft: Biomaterialien, Nanomaterialien, Kohlenstoff
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Overview of starch
2. Starch structural features and properties
3. Physical modification of starch
4. Enzymatic modification of starch
5. Chemical modification of starch
6. Methods of Analyses for starch-based materials
7. Slowly digestible starch
8. Resistant starch
9. Starch nanocrystal
10. Porous starch
11. Glycogen nanoparticle
12. Nanoscale Binary /Ternary/Quaternary Complex
13. Stabilizing starches (OSA starches)
14. Cyclo-dextrin derivatives
15. Electrospinning starch fibre
16. Starch-guest inclusion complex
17. Thermoplastic starch(Biodegradable composites)
18. Pickering Emulsions
19. Bio-active carriers(Controlled-release delivery systems)
20. Starch-based superabsorbent
21. Starch-based packaging
22. Hydrogels
23. Novel starch-based foods
24. Applications of cyclo-dextrin
25. Highly branched isomaltodextrin
26. Starch-based aerogels

Über Autor(innen)

Campanella, Osvaldo H.
Professor Osvaldo H. Campanella has specialized in Food Engineering. On completion of his PhD, he worked as a postdoctoral fellow specializing in characterization of food powders. In 1990, Professor Campanella was appointed in the Department of Food Technology, Massey University, New Zealand as a Lecturer and was promoted to Senior Lecturer. He moved to Purdue University in 1999 where he continued working on areas of Rheology, Food Engineering and Food Processing. He is also actively involved in research related to new methods to characterize the formation of complex compounds using novel acoustic/ultrasound techniques. Since his appointment at Purdue, Professor Campanella has been associated with the Whistler Carbohydrate Research Center where he has researched methods to characterize starch and other biomaterials. Professor Campanella has published more than 150 peer reviewed scientific articles related to rheology, food engineering, extrusion, thermal processing and physicochemical characterization of biomaterials. In 2007 he was named Purdue University Scholar, a distinction given to faculties that have shown excellence in research and teaching. Professor Campanella has been awarded twice (2008 and 2010) as one the faculties to receive grants for more than one million dollars. He holds several patents related to the processing and functionality of dietary fibres and other biomaterials