Effect of NaCl addition on alcohol-alkali-treated waxy rice starch: Structural and physicochemical functionality

•NaCl increased apparent viscosity, dynamic modulus values of waxy rice starch (WRS) and alcohol-alkali-treated waxy rice starch (AAT-WRS).•Textural paraments of WRS were positively correlated to NaCl content.•FT-IR results indicated NaCl could increase the degree of short-range order of WRS and AAT-WRS.•SEM images revealed that NaCl wrapped up the surface of starch granules.