“…The interaction between starch and hydrocolloid is also reported to be dependent on the starch source, differences in granule size (Amini et al, 2015) and crystalline microstructure (Techawipharat, Suphantharika, & BeMiller, 2008). In order to take advantage of starch/gum interactions and enhance their applications in food formulations, it is important to assess the influence of different physical and chemical processes, such as heat, high pressure (HP) and/or enzymatic treatments, on their functional and physicochemical properties (Li, Bai, Mousaa, Zhang, & Shen, 2012). The majority of earlier reports are focused mainly on the nutritional, functional and digestibility characteristics of resistant starches, while the use of resistant starches in food formulations often involve noticeable presence of other hydrocolloids (gums).…”