CS	Corn starch
DES	Deep eutectic solvents
DI-FTICR MS	Direct-infusion fourier transform ion cyclotron resonance mass spectrometry
EGCG	Epigallocatechin gallate
EU	European Union
EBC	EBC colour scale, developed by the Institute of Brewing and the European Brewing Convention. Method for colour grading of beers, malts, and caramel solutions, as well as similarly coloured liquids. It has a range of 2 to 27 visual units, yellower pale worts and lagers at the low end of the scale, and the redder colour of dark worts, beers and caramels at the upper end of the scale
FT-IR	Fourier transform infrared spectroscopy
HBE	Honey bee
HPMC	Hydroxypropyl methylcellulose
NADES	Natural-deep eutectic solvents
OS	Octenyl succinylated
OSA	Octenyl succinic anhydride
OSCS	Octenyl succinic anhydride-modified corn starch
O-MTSs	Octenyl succinic anhydride-modified turmeric starches
PR-106	A medium-duration, high-yield rice variety developed by Punjab Agricultural University. It is known for its good milling and cooking qualities and is frequently studied for its physicochemical characteristics.
PR-114	A comparatively early-maturing rice variety, also developed by Punjab Agricultural University, is often evaluated for grain quality, starch composition, and functional properties.
PUSA-44	A high-yielding, long-duration indica rice variety developed by the Indian Agricultural Research Institute (IARI), New Delhi. It is widely cultivated in northern India and commonly used in agronomic and starch-property studies.
RS	Resistant starch
SCFAs	Short-chain fatty acids
SEM	Scanning electron microscopy
TPS	Thermoplastic starch
UPLC-ToF-MS	Ultra-performance liquid chromatography–time-of-flight mass spectrometry
XG	Xanthan gum
XRD	X-ray diffraction