Starch modification by novel technologies and their functionality

Various processes have been applied to modify starch characteristics because starch restricted application in native form. Consumers have been growing demand for modified starches with physical and nonchemical methods in food products. This chapter is a review of the recent studies on the utilization of novel technologies in starch modification, and their effect on the physicochemical, structural, rheological, and functionality of modified starch was summarized. The effect of these strategies on structure–function relationships of starch is also reviewed. The results provide useful information for the application of the novel method in starch-based industries. Moreover, these methods can be used for the design of tailor-made products contained starch and their derivatives.