Effect of hydroxypropyl starch on the multiscale structure and pasting properties of starch in γ-irradiated fresh rice noodles (opens in new tab)

Fresh rice noodles (FRNs) are widely consumed starch based foods whose quality and shelf life depend strongly on the structural stability of the starch matrix. γ-Irradiation can effectively extend the shelf life of FRNs but induces starch depolymerization, altering starch structure and functionality. This study investigated the effects of hydroxypropyl starch (HPS) incorporation on the molecular characteristics, ordered structure, and thermal and pasting properties of starch in γ-irradiated F...