Highlights
High-intensity ultrasound treatment of rice starch was conducted at different process temperatures.
Severe ultrasound treatment conditions led to complete gelatinization of rice starch.
Ultrasound treatment enhanced rheological and textural properties of starch-based sauces.
Ultrasonication improved the freeze/thaw stability of starch-based sauces.
Ultrasound treated starches are potentially applicable in the formulation of starch-based sauces.
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