Starch Conjugates

Properties and Applications
Erscheinungsjahr 2026
ISBN: 978-0-443-27586-9
Verlag: Elsevier Science

Buch, Englisch, 408 Seiten, Format (B × H): 152 mm x 229 mm

Starch Conjugates: Properties and Applications a volume in the Applications of Starches in Food and Packaging Series, compiles the latest research findings, methodologies, and case studies of starch conjugates synthesis techniques and applications across different industries, such as Food, Agriculture, Pharmaceutical, and Biomedical Engineering. The book brings detailed analysis and practical insights into the synthesis, characterization, and utilization of starch conjugates, ultimately fostering innovation and an eco-friendly alternative to conventional materials, driving advancements in materials science and technology. Practical case studies and real-world examples offer practical guidance to researchers and industry professionals, aiding them in developing and implementing starch conjugate-based solutions. The book also serves as a problem-solving resource for those facing challenges in utilizing starch conjugates, offering strategies, best practices, and expert advice to overcome obstacles and optimize outcomes. With contributions from experts across various disciplines, the book provides an interdisciplinary perspective, fostering collaboration and knowledge exchange among researchers and professionals from different backgrounds.

Autoren/Hrsg.

Kadam, Aayushi Deepak

Kadam, Deepak Sunil

Fachgebiete

• Geisteswissenschaften Design Produktdesign, Industriedesign
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Technik Allgemein Konstruktionslehre und -technik

Inhaltsverzeichnis

1. Introduction to Starch Conjugates: Overview and Methods and Techniques of Starch Conjugates Preparation
2. Functional and Physico-chemical Properties of Starch Conjugates
3. Structural Characterization Techniques for Starch Conjugates
4. Starch-Protein Conjugates: Formation, Structure, and Applications
5. Starch-Lipid Conjugates: Synthesis, structure and Utilization in Food and Non-Food Products
6. Starch-Polyphenol Conjugates: Preparation, Characterization, and Potential Applications
7. Starch-dietary fibre conjugates: Preparation, Properties and Applications
8. Starch Conjugates in Agriculture: Soil Amendment, Crop Protection, and Biodegradable Mulching
9. Starch Conjugates in Food Industry: Enhancing Texture, Stability, and Nutritional Value
10. Pharmaceutical Applications of Starch Conjugates: Role in drugs and bioactive compounds delivery and Formulations
11. Starch Conjugates in Biomedical Engineering: Tissue Engineering and Regenerative Medicine
12. Starch Conjugates in packaging films and coatings: Production and Environmental Implications
13. Starch conjugates in personal care: a multi-functional Additive
14. Biosafety of starch conjugate: Environmental, Economic and legal aspects
15. Future Perspectives and Challenges in Starch Conjugate Research

Über Autor(innen)

Kadam, Deepak Sunil
Dr. Deepak Kadam holds a Ph.D. in Food Biotechnology and is renowned for his contributions to the field. With a robust portfolio comprising over 10 research articles and 4 book chapters, Dr. Kadam's expertise is widely recognized. His professional journey includes a pivotal role as an Application Specialist at Jasco-India, where he honed his skills in industry applications. Currently, Dr. Kadam serves as a Post-Doctoral Fellow at the esteemed University of Manitoba, where he has been instrumental in advancing research in Food Biotechnology over the past year and a half.

Kadam, Aayushi Deepak
Dr. Aayushi Kadam is a scholar in the field of Food Processing and Nutrition, boasting a Ph.D. in Food Biotechnology. With over a decade of intensive research experience, Dr. Kadam has authored more than 10 research articles and contributed to 5 book chapters, solidifying their expertise in the domain.

Having served as an Assistant Professor at Dy Patil Deemed to be University for four years, Dr. Kadam has nurtured budding talents in the academic sphere. Additionally, their one-year stint as an Application Specialist at Jasco-India provided invaluable industry insights, enriching their professional repertoire.

Currently, Dr. Kadam is engaged as a Research Associate at the prestigious University of Manitoba, where their innovative contributions continue to push the boundaries of Food Biotechnology.