Table 2.

Enhancement of starch gel structure by controlling retrogradation conditions.

Factors	Starch source	Results	References
Gelatinization temperature	Corn starch	Corn starch showed low G' at gelatinization temperatures of 65 °C, and 70 °C, exhibited the highest G' at 80 °C, as the gelatinization temperature continued to rise, G' decreased.	Cheng, Liang, et al., 2023
Storage temperature	Potato starch	(1)Hardness, viscosity, and chewiness increased with decreasing aging temperature (Aging temperature exceeded 9 °C), formed a uniform network structure at 3 °C and 0 °C. (2)Hardness and chewiness of the starch gels decreased when the aging temperature dropped below −9 °C.	Jiang et al., 2020
	Cassava starch	(1)An increase in both G' and G" as the duration of freezing time increased prior to reaching 200 min. (2) After 200 min of freezing time, water-holding capacity and viscoelasticity decreased, and the submicrostructure became looser.	Xu, Zhu, & Yi, 2023
	Oat roll starch	Rapid freezing at −40 °C and − 80 °C inhibited ice crystal enlargement and structural rupture, thus maintaining internal structural integrity.	Gong et al., 2020
pH	HMT cassava starch	(1)HMT cassava starch gel pretreated by acid soaking (pH 3) was white-turbid, non-sticky and spoonable (yoghurt-like). (2)HMT cassava starch gel pretreated by alkali soaking (pH 11) was brown-turbid, nonsticky, stable and spoonable (pudding-like).	Chatpapamon et al., 2019
	Pregelatinized and granular cold water swelling corn starches	(1)The texture parameters, turbidity and freeze-thaw stability of the samples decreased, while the solubility increased at pH 3 and 5. (2)The rheological and mechanical properties, freeze-thaw stability and turbidity of the starch paste increased at pH 9 and 11.	Hedayati et al., 2016
	Waxy potato starch	Waxy potato starch showed a high G' and opaque gel appearance under acidic conditions (pH 4–6), but showed the opposite gel properties under acidic conditions (pH 8–10).	Fang et al., 2020