Corn starch was processed using a combination of heat-moisture treatment (HMT; 95 °C, 0-9 h) and ultrasonication (UST; 0-120 kJ, 10 min). HMT shifted hydration-restricted architecture, indicating enhanced thermal-shear stability and reduced retrogradation tendency. UST provided a secondary tuning that modulated granule accessibility without altering the A-type polymorph. Rheology showed weak-gel behavior across samples but with strongly reduced moduli and increased tan δ after HMT-UST, consistent with constrained swelling and altered network formation during cooling. Low-field nuclear magnetic resonance (LF-NMR) demonstrated systematic shifts in water mobility and spatial distribution, with free-water relaxation times shortened relative to the control and treatment-dependent redistribution among bound, semi-bound, and free water pools. To conclude, co-tuning of HMT-UST acted as a tunable platform that decoupled aspects of molecular order from water-state dynamics to program starch pasting robustness and gel viscoelasticity, providing a scalable pathway to engineer starch functionality through unit operations compatible with food manufacturing.
No takes yet. Share an insight, caveat, or question.
Yang et al. (2026) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: