雜志介紹

Starch-starke雜志介紹

《Starch-starke》是一本以Multi-Language為主的未開放獲取國際優(yōu)秀期刊，中文名稱強-強，本刊主要出版、報道農(nóng)林科學(xué)-FOOD SCIENCE & TECHNOLOGY領(lǐng)域的研究動態(tài)以及在該領(lǐng)域取得的各方面的經(jīng)驗和科研成果，介紹該領(lǐng)域有關(guān)本專業(yè)的最新進展，探討行業(yè)發(fā)展的思路和方法，以促進學(xué)術(shù)信息交流，提高行業(yè)發(fā)展。該刊已被國際權(quán)威數(shù)據(jù)庫SCIE收錄，為該領(lǐng)域相關(guān)學(xué)科的發(fā)展起到了良好的推動作用，也得到了本專業(yè)人員的廣泛認可。該刊最新影響因子為2.6，最新CiteScore 指數(shù)為4.7。

本刊近期中國學(xué)者發(fā)表的論文主要有：

• Whole Maize Flour and Isolated Maize Starch for Production of Citric Acid by Aspergillus niger: A Review

  Author: Tong, Zhenyu; Tong, Yi; Wang, Donghai; Shi, Yong-Cheng

• Synthesis and Characterization of the Starch-ZnO Hybrid Nanoparticles: Effect of the Amylose Content

  Author: Cao, Yu; Bian, Xiaofang; Luo, Shunjing; Liu, Chengmei; Hu, Xiuting

• Antibacterial Activity of Carboxymethyl Chitosan Dialdehyde Starch Schiff Base and its Metal Complex

  Author: Ouyang, Jinyu; Li, Zhenbiao; Miao, Jincheng; Wang, Yongtao; Hu, Langrong; Wang, Xiaojuan

• Gelatinization and Retrogradation Properties of Wheat Starch with Added Konjac Glucomannan or Artemisia sphaerocephala Krasch. Gum

  Author: Zou, Yong; Zhang, Shuai; Chen, Yuanyuan; Zeng, Yunjun; Zhong, Geng; Zhao, Yi

英文介紹

Starch-starke雜志英文介紹

The journal aims to be the premier point of reference for modern starch and non-starch carbohydrate related research and knowledge, having evolved from a focus on traditional processing of starches and their industrial applications.

The journal accepts research papers, reviews, notes, and letters to the Editor across the breadth of starch and no-starch carbohydrates research and utilization. The key areas of focus are i) biosynthesis and modification, ii) nutrition (food and drinks, feed and clinical nutrition), and iii) biomedical. Authors are encouraged to submit new research findings within these areas and benefit from reading other articles within their field of interest.

Starch and non-starch carbohydrates related biosynthesis and modification work accepted for submission to the journal includes: genotype specific variation; structure and properties of biosynthetic enzymes; influence of the environment on starch biosynthesis; mutations (including GM crops); development of α-glucan structures and their interactions; biosynthesis and interactions of non-glucans within (and associated with) starches (proteins and lipids); granule structure and architecture; chemical, biochemical, and physical modification; investigative techniques; and effects of storage upon starch structure.