Dr. Pothiyappan Karthik is presently an Associate Professor and Head at the Department of Food Technology, Karpagam Academy of Higher Education, Tamil Nadu, India. He has done his Ph.D. in Engineering specialized in “Food Technology” at CSIR-Central Food Technological Research Institute (CFTRI), Mysore, India. His research interests include Food nanotechnology, Food colloids, Nutraceutical and Functional foods, Biopolymers and Food engineering. He has published 30 articles in peer-reviewed international journals, 9 book chapters, 2 granted international patents (Germany and China), and 1 national patent. He serves as an academic editor in the Journal of Food Processing and Preservation, International Journal of Food Science, Journal of Food Quality, Journal of Nanotechnology and Editorial Board Member for BMC Biotechnology, apart from being a Guest Editor in Discover Food and Environmental Science and Pollution Research. Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.Dr. Wing-Fu Lai received his MSc degree in Materials Engineering and Nanotechnology from the City University of Hong Kong, and earned his PhD in Chemistry from the University of Hong Kong. He is currently an Associate Professor in School of Food Science and Nutrition at the University of Leeds. He is also an Honorary Professor at Zhejiang Provincial People’s Hospital. Dr. Lai has been qualified as a Licensed Pharmacist and a Registered Dietitian in People's Republic of China, in which he has also been accredited as “Overseas High-caliber Personnel” by Shenzhen Municipal People's Government. Dr. Lai is a Registered Nutritionist in the UK, and a Fellow of the UK Higher Education Academy, and has received his Certified Food Scientist credential from the International Food Science Certification Commission in the United States. His research interests focus on the development of functional polymer materials for food and pharmaceutical applications, dietary interventions, prebiotics and the modulation of the gut microbiota. Dr. Lai has served as an ad-hoc reviewer for over 110 international journals.

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• 1. Introduction to Starches in Food: Sources and Classification2. Structure, Physicochemical and Functional Properties of Native and Modified Starches3. Sensory Profiling and Rheological Characterization of Starch-Based Food Ingredients4. Emerging Processing Techniques for Starches: Gelatinization, Modification and Extrusion5. Strategies and Novel Approaches in the Modification of Starches: Physical, Chemical, Enzymatic and Biotechnological Methods Part-II: Starch Application in Food Processing6. Starch-based Fat Replacers: Strategies for Healthier Food Formulation7. Resistant Starches: A Novel Approach to Lower Digestibility, Fat Intake and Glycemic Index8. Modified Starches as Promising Food Biopolymers in Nutraceuticals9. Innovative Starch Utilization in Bakery and Confectionery Products10. Contemporary Starch Applications for Dairy and Frozen Product Development11. Transforming Meat and Seafood Products with Native and Modified Starch12. Starches in the extruded food system13. Starches as Emulsifiers and Stabilizers in Liquid Food and Beverages14. Enhancing Texture and Mouthfeel: The Role of Starches in Soups, Sauces, and Salad dressing15. Novel Application of Gluten-Free Starches in Food Industry16. Starches in Baby, Adult and Elderly Foods: Nutritional Benefits and Formulation Considerations17. Starch Formulation Strategies for Canned and Instant Foods18. Utilization of Starches for Bioactive Delivery Systems and flavor processing19. Recent Advancements in Thermoplastic Starches for Food Packaging20. 3D-printing Technology in Starch-based Food Products Part-III: Future Trends21. Nanotechnology Innovations: Advancing Nanoscale Modifications of Starch for Enhanced Functionality in Food22. Plant-Based Alternatives: Role of Native and Modified Starches in Plant-Based Meat and Dairy Analogues23. Nanostructured Packaging: Innovations in Starch-Based Nanocomposite Films and Coatings for Extended Food Shelf Life.24. Disruptive Technologies: Impact of Artificial Intelligence and Blockchain on Starch Supply Chain Management25. Market Dynamics and Consumer Preferences in Starch-Based Functional Ingredients

Dr. Pothiyappan Karthik is presently an Associate Professor and Head at the Department of Food Technology, Karpagam Academy of Higher Education, Tamil Nadu, India. He has done his Ph.D. in Engineering specialized in “Food Technology” at CSIR-Central Food Technological Research Institute (CFTRI), Mysore, India. His research interests include Food nanotechnology, Food colloids, Nutraceutical and Functional foods, Biopolymers and Food engineering. He has published 30 articles in peer-reviewed international journals, 9 book chapters, 2 granted international patents (Germany and China), and 1 national patent. He serves as an academic editor in the Journal of Food Processing and Preservation, International Journal of Food Science, Journal of Food Quality, Journal of Nanotechnology and Editorial Board Member for BMC Biotechnology, apart from being a Guest Editor in Discover Food and Environmental Science and Pollution Research. Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.Dr. Wing-Fu Lai received his MSc degree in Materials Engineering and Nanotechnology from the City University of Hong Kong, and earned his PhD in Chemistry from the University of Hong Kong. He is currently an Associate Professor in School of Food Science and Nutrition at the University of Leeds. He is also an Honorary Professor at Zhejiang Provincial People’s Hospital. Dr. Lai has been qualified as a Licensed Pharmacist and a Registered Dietitian in People's Republic of China, in which he has also been accredited as “Overseas High-caliber Personnel” by Shenzhen Municipal People's Government. Dr. Lai is a Registered Nutritionist in the UK, and a Fellow of the UK Higher Education Academy, and has received his Certified Food Scientist credential from the International Food Science Certification Commission in the United States. His research interests focus on the development of functional polymer materials for food and pharmaceutical applications, dietary interventions, prebiotics and the modulation of the gut microbiota. Dr. Lai has served as an ad-hoc reviewer for over 110 international journals.

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• 1. Introduction to Starches in Food: Sources and Classification2. Structure, Physicochemical and Functional Properties of Native and Modified Starches3. Sensory Profiling and Rheological Characterization of Starch-Based Food Ingredients4. Emerging Processing Techniques for Starches: Gelatinization, Modification and Extrusion5. Strategies and Novel Approaches in the Modification of Starches: Physical, Chemical, Enzymatic and Biotechnological Methods Part-II: Starch Application in Food Processing6. Starch-based Fat Replacers: Strategies for Healthier Food Formulation7. Resistant Starches: A Novel Approach to Lower Digestibility, Fat Intake and Glycemic Index8. Modified Starches as Promising Food Biopolymers in Nutraceuticals9. Innovative Starch Utilization in Bakery and Confectionery Products10. Contemporary Starch Applications for Dairy and Frozen Product Development11. Transforming Meat and Seafood Products with Native and Modified Starch12. Starches in the extruded food system13. Starches as Emulsifiers and Stabilizers in Liquid Food and Beverages14. Enhancing Texture and Mouthfeel: The Role of Starches in Soups, Sauces, and Salad dressing15. Novel Application of Gluten-Free Starches in Food Industry16. Starches in Baby, Adult and Elderly Foods: Nutritional Benefits and Formulation Considerations17. Starch Formulation Strategies for Canned and Instant Foods18. Utilization of Starches for Bioactive Delivery Systems and flavor processing19. Recent Advancements in Thermoplastic Starches for Food Packaging20. 3D-printing Technology in Starch-based Food Products Part-III: Future Trends21. Nanotechnology Innovations: Advancing Nanoscale Modifications of Starch for Enhanced Functionality in Food22. Plant-Based Alternatives: Role of Native and Modified Starches in Plant-Based Meat and Dairy Analogues23. Nanostructured Packaging: Innovations in Starch-Based Nanocomposite Films and Coatings for Extended Food Shelf Life.24. Disruptive Technologies: Impact of Artificial Intelligence and Blockchain on Starch Supply Chain Management25. Market Dynamics and Consumer Preferences in Starch-Based Functional Ingredients

Dr. Pothiyappan Karthik is presently an Associate Professor and Head at the Department of Food Technology, Karpagam Academy of Higher Education, Tamil Nadu, India. He has done his Ph.D. in Engineering specialized in “Food Technology” at CSIR-Central Food Technological Research Institute (CFTRI), Mysore, India. His research interests include Food nanotechnology, Food colloids, Nutraceutical and Functional foods, Biopolymers and Food engineering. He has published 30 articles in peer-reviewed international journals, 9 book chapters, 2 granted international patents (Germany and China), and 1 national patent. He serves as an academic editor in the Journal of Food Processing and Preservation, International Journal of Food Science, Journal of Food Quality, Journal of Nanotechnology and Editorial Board Member for BMC Biotechnology, apart from being a Guest Editor in Discover Food and Environmental Science and Pollution Research. Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.Dr. Wing-Fu Lai received his MSc degree in Materials Engineering and Nanotechnology from the City University of Hong Kong, and earned his PhD in Chemistry from the University of Hong Kong. He is currently an Associate Professor in School of Food Science and Nutrition at the University of Leeds. He is also an Honorary Professor at Zhejiang Provincial People’s Hospital. Dr. Lai has been qualified as a Licensed Pharmacist and a Registered Dietitian in People's Republic of China, in which he has also been accredited as “Overseas High-caliber Personnel” by Shenzhen Municipal People's Government. Dr. Lai is a Registered Nutritionist in the UK, and a Fellow of the UK Higher Education Academy, and has received his Certified Food Scientist credential from the International Food Science Certification Commission in the United States. His research interests focus on the development of functional polymer materials for food and pharmaceutical applications, dietary interventions, prebiotics and the modulation of the gut microbiota. Dr. Lai has served as an ad-hoc reviewer for over 110 international journals.

Select Guide Rating

• 1. Introduction to Starches in Food: Sources and Classification2. Structure, Physicochemical and Functional Properties of Native and Modified Starches3. Sensory Profiling and Rheological Characterization of Starch-Based Food Ingredients4. Emerging Processing Techniques for Starches: Gelatinization, Modification and Extrusion5. Strategies and Novel Approaches in the Modification of Starches: Physical, Chemical, Enzymatic and Biotechnological Methods Part-II: Starch Application in Food Processing6. Starch-based Fat Replacers: Strategies for Healthier Food Formulation7. Resistant Starches: A Novel Approach to Lower Digestibility, Fat Intake and Glycemic Index8. Modified Starches as Promising Food Biopolymers in Nutraceuticals9. Innovative Starch Utilization in Bakery and Confectionery Products10. Contemporary Starch Applications for Dairy and Frozen Product Development11. Transforming Meat and Seafood Products with Native and Modified Starch12. Starches in the extruded food system13. Starches as Emulsifiers and Stabilizers in Liquid Food and Beverages14. Enhancing Texture and Mouthfeel: The Role of Starches in Soups, Sauces, and Salad dressing15. Novel Application of Gluten-Free Starches in Food Industry16. Starches in Baby, Adult and Elderly Foods: Nutritional Benefits and Formulation Considerations17. Starch Formulation Strategies for Canned and Instant Foods18. Utilization of Starches for Bioactive Delivery Systems and flavor processing19. Recent Advancements in Thermoplastic Starches for Food Packaging20. 3D-printing Technology in Starch-based Food Products Part-III: Future Trends21. Nanotechnology Innovations: Advancing Nanoscale Modifications of Starch for Enhanced Functionality in Food22. Plant-Based Alternatives: Role of Native and Modified Starches in Plant-Based Meat and Dairy Analogues23. Nanostructured Packaging: Innovations in Starch-Based Nanocomposite Films and Coatings for Extended Food Shelf Life.24. Disruptive Technologies: Impact of Artificial Intelligence and Blockchain on Starch Supply Chain Management25. Market Dynamics and Consumer Preferences in Starch-Based Functional Ingredients