Innovative techniques for controlling starch retrogradation: Insights from physical methods

LWT 2026 Open access

Read full text
Authors: Boru Chen, Yuanyi Ye, Ume Roobab, Zhiyuan Liu, Hongyi Jian, Sajid Maqsood, Zhen Wang
DOI: 10.1016/j.lwt.2026.119576
Cited by: 1
References: 107

Abstract

• Physical modification techniques reduce setback viscosity and retrogradation. • High pressure processing limits amylose leaching and reduces retrogradation. • Cold plasma depolymerizes starch, weakening molecular bonds to prevent retrogradation. • The mechanism is that microwave treatment degrades amylopectin and inhibits long-term starch retrogradation • E-beams disrupt starch structure and inhibit retrogradation.

Fields of Study & Subjects

Food composition and properties Nanocomposite Films for Food Packaging biodegradable polymer synthesis and properties

Publication details

Journal / source
LWT
Publisher
Elsevier BV
Volume
252
Pages
119576–119576
Publication date
28 May 2026
Language
EN