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Microwave-mediated modulation of starch-based food systems: From molecular interactions to tailored functionality
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DOI：10.1016/j.carbpol.2026.125719.png)
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Abstract
En 中文
To meet the demand for high-quality and convenient starch-based staple foods, microwave treatments have become a key technology. The quality of microwave-processed food depends on the dielectric properties of starch and its interactions with components such as proteins and lipids under electromagnetic fields. Therefore, elucidating the effects of microwave treatment on the properties and interactions of starch-based system components is essential for optimizing quality and promoting broader application of the technology. This review summarizes recent advances in the application of microwave technology to modulate the properties of starch-based foods. Initially, the impact of microwave treatments on the molecular structure and physicochemical properties of starch are discussed. Next, the mechanisms by which microwave processing influences interactions between starch and other food components in food systems are examined. Subsequently, the applications of microwave technology in both traditional and emerging starch-based foods are highlighted. Finally, future research directions are outlined. Microwave technology has been widely applied and can significantly affect product quality, promote component interactions, and enhance stability. When combined with other techniques, it can also be used to develop food products with tailored properties and nutritional profiles.
Journal
IF:
12.5
Papers:
2.3W
Citations:
15.2W
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Cited Papers