ReviewCurrent research in food science2025
An overview on the dry heat treatment (DHT) for starch modification: Current progress and prospective applications.
Review in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- From raw material to functional food: Effect of dry-heat treatment on whole quinoa flour structure and dough rheology, with in vivo hypoglycemic validation at the optimal temperature.Food chemistry: X · 2026Article
- Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation.Comprehensive reviews in food science and food safety · 2026Review
- Pre-Esterification Dry Heat Treatment Enhances the Functional Properties of Starch Citrate: Enzyme Resistance and Water Absorption.Biopolymers · 2026Article
- Surface Association of Flaxseed Oil on Cassava Starch Granules via Prolonged Mild Thermal Treatment: Structural, Pasting, Textural, and Emulsifying Properties.Foods (Basel, Switzerland) · 2026Article
- Review
- Clean-Label Starch Modifications: Dry Heat Treatment in Combination with Ion Exchange.Foods (Basel, Switzerland) · 2026Article
- Protein Contents Determine the Thermal Stability and Gel Consistency of High-Amylose Milled Rice.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Starch plays a pivotal role in numerous applications, making the enhancement of its functionality through physical processes increasingly important. Dry heat treatment (DHT) is a straightforward and eco-friendly technique that significantly improves starch characteristics and boosts food quality. This method has emerged as a focal point in starch modification research in recent years. This paper reviews current studies on the DHT of starches from various botanical sources, presenting key concepts and methodologies while delving into the impacts and mechanisms of DHT on the structural and physicochemical properties of starches. Furthermore, it elaborates on how additional components, such as ionic gums, amino acids, and sugars, can enhance the functionality of starches modified by DHT. Additionally, this review discusses the practical applications of dry heat-modified starches in the food industry, aiming to offer valuable insights for ongoing research and potential applications in enhancing food quality and functionality through innovative starch modifications.
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Registered trials
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