of starch functional properties for food processing and human nutrition. Here we reveal the
molecular mechanism of starch gelatinization by differential scanning calorimetry (DSC) in
conjunction with a protocol using the rapid viscosity analyzer (RVA) to generate material for
analysis under conditions that simulated the DSC heating profiles. The results from DSC,
FTIR, Raman, X-ray diffraction and small angle X-ray scattering (SAXS) analyses all showed …