Themes, Trends, and Knowledge Structure in 30 Years of Starch Research in Food Science and Technology: a Visualization Review

Abstract

AbstractStarch research comprises several aspects covering a multitude of domains. It is essential to elucidate the themes, trends, and knowledge structure of starch research on a holistic basis to understand its historical evolution and research hotspots, and to promote the development of starch research. In this review, the direction and discipline of starch research are analyzed based on 84 853 Web of Science (WoS) core collection documents over three decades. Co‐citation network maps, influential authors, collaborative patterns, changing paradigms, and research hotspots of starch research in food science and technology are identified using CiteSpace software. Starch research in food science and technology is becoming increasingly popular and is undergoing rapid development. Collaborative networks of countries, institutions, and study authors have been formed to study the functional properties of starch and their effects on human health; the effects of polyphenols and polysaccharides on starch structure, physicochemical properties, and digestibility; and Pickering emulsions, which are hotspots of starch research in food science and technology. These three research hotspots have their research emphases. In this review, a broad perspective is provided to facilitate the understanding of starch research and its various aspects.