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.Work relevant to nutrition of interest to the journal includes: animal (including fish and bird) and human digestion; processing and processing induced modification to digestion; disease-related modifications to digestion; amylases; derivatives used within the food and feed industries; resistant starches and prebiotics; enteral and parenteral feeding; flavors and flavor carriers; interactions within food and feed systems; nutritive and non-nutritive sweeteners; calorie and weight management; and fermentation.Biomedical research related to the journal's interests include: pharmaceutical formulations; excipients; taste masking; carriers; encapsulation; solid and liquid delivery systems; dosage formats; topical
该杂志旨在成为现代淀粉和非淀粉碳水化合物相关研究和知识的首要参考点，从对传统淀粉加工及其工业应用的关注演变而来。该杂志接受研究论文，评论，笔记和信件给编辑跨越淀粉和淀粉碳水化合物的研究和利用。重点领域是：i）生物合成和改造；i i）营养（食品和饮料、饲料和临床营养）；以及i i i）生物医学。鼓励作者在这些领域内提交新的研究成果，并从阅读他们感兴趣领域内的其他文章中获益。提交给期刊的淀粉和非淀粉碳水化合物相关生物合成和修饰工作包括：基因型特异性变异；生物合成酶的结构和性质；环境对淀粉生物合成的影响；突变（包括转基因作物）；发展α-glucan结构及其相互作用；淀粉(蛋白质和脂质)中非葡聚糖的生物合成和相互作用；颗粒结构与建筑；化学、生化和物理改性；调查技术；以及贮藏对淀粉结构的影响。与该杂志感兴趣的营养相关的工作包括：动物（包括鱼和鸟）和人类消化；加工和加工诱导的消化改性；与疾病相关的消化改性；淀粉酶；食品和饲料工业中使用的衍生物；抗药性淀粉和益生元；肠内和肠外饲料。香料和香料载体；食品和饲料系统内的相互作用；营养和非营养甜味剂；热量和重量管理；发酵。与该杂志相关的生物医学研究包括：药物制剂；赋形剂；味觉掩蔽；载体；封装；固体和液体输送系统；剂型；局部
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