Starch in Food

Dr. Sjöö has published a number of articles on starch functionality and has been involved in the investigation of the behaviour of cereal components like proteins, starches, arabinoxylans, and lipids on a molecular and colloidal level, thus trying to understand how these properties are related to the quality of products, for example bread, cakes and pasta. 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 1: Analysing and modifying starch1. Plant starch synthesis 2. Analysing starch structure 3. Understanding starch structure and functionality 4. Starch bioengineering 5. Starch-acting enzymes  6. Chemical modification of starch 7. Physical modification of starch 8. Measuring starch in food Part 2: Sources of starch9. Corn starch10. Wheat starch 11. Potato starch 12. Rice starch 13. Tuber starches 14. The functionality of pseudocereal starches Part 3: Applications15. Starch as an ingredient: manufacture and applications  16. Utilizing starches in product development 17. Modified starches and the stability of frozen foods 18. Starch in baked products 19. Starch in brewing applications 20. Starch interactions with other components (lipids, proteins, etc) 21. Starch-based microencapsulation 22. Starch as emulsifier 23. Starch nano-particles 24. Starch based filmsPart 4: Starch and health25. Detecting nutritional starch fractions 26. Analysing starch digestion 27. Development of foods high in slowly digestible and resistant starch 28. Starch: Physical and mental performance, and potential health problems