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 modification1. Plant starch synthesis2. Analysis of starch molecular structure, molar mass and size3. Understanding starch structure and functionality4. Physical modification of starch5. Chemical modification of starch6. Starch interaction with native and added food components7. Measuring starch in food8. The relationship between structure and digestion of starch9. The influence of plant cell wall properties on the bioaccesibility of starchPart two – Sources of starch10. Cereal starches11. Rice flour and starch functionality12. Potato starch13. Root and tuber starches14. Pseudo-cereal starches15. Pulse starchesPart 3 - Applications16. Utilizing starches in product development17. Starch in baked products18. Starch in gluten-free bread applications19. Starch in brewing applications20. Starch-based microencapsulation21. Encapsulation of probiotic bacteria using starch microspheres produced by polymer phase separation22. Starch nanoparticles23. Starch-based food emulsifiers24. Starch-based films