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

該雜志旨在成為現代淀粉和非淀粉碳水化合物相關研究和知識的首要參考點，從對傳統淀粉加工及其工業應用的關注演變而來。該雜志接受研究論文，評論，筆記和信件給編輯跨越淀粉和淀粉碳水化合物的研究和利用。重點領域是：i）生物合成和改造；i i）營養（食品和飲料、飼料和臨床營養）；以及i i i）生物醫學。鼓勵作者在這些領域內提交新的研究成果，并從閱讀他們感興趣領域內的其他文章中獲益。提交給期刊的淀粉和非淀粉碳水化合物相關生物合成和修飾工作包括：基因型特異性變異；生物合成酶的結構和性質；環境對淀粉生物合成的影響；突變（包括轉基因作物）；發展α-glucan結構及其相互作用；淀粉(蛋白質和脂質)中非葡聚糖的生物合成和相互作用；顆粒結構與建筑；化學、生化和物理改性；調查技術；以及貯藏對淀粉結構的影響。與該雜志感興趣的營養相關的工作包括：動物（包括魚和鳥）和人類消化；加工和加工誘導的消化改性；與疾病相關的消化改性；淀粉酶；食品和飼料工業中使用的衍生物；抗藥性淀粉和益生元；腸內和腸外飼料。香料和香料載體；食品和飼料系統內的相互作用；營養和非營養甜味劑；熱量和重量管理；發酵。與該雜志相關的生物醫學研究包括：藥物制劑；賦形劑；味覺掩蔽；載體；封裝；固體和液體輸送系統；劑型；局部