Physical modulation of starch/non-starch polysaccharide complexes for tailored functional foods: A comprehensive review

Starch/non-starch polysaccharide complexes have gained increasing attention in food science due to their tunable functional properties and wide-ranging applications. This review systematically examines the modification of starch characteristics through non-starch polysaccharides incorporation, focusing on key properties including pasting behavior, rheological performance, and digestibility. We have further focused on the analysis of how various physical processing methods, encompassing both thermal (dry/moist heat treatments, microwave irradiation, and extrusion) and non-thermal approaches (high-pressure homogenization, pulsed electric fields, ultrasound, and cold plasma) can modulate these complexes to further enhance starch functionality. Special emphasis is placed on the applications of these complexes in fast foods, baked foods, low-glycemic-index products, fluid systems, emerging 3D-printed foods, edible films and encapsulating materials, where they address critical challenges in texture modulation, shelf-life extension, and nutritional improvement. By critically evaluating recent advances and identifying knowledge gaps, this review provides novel insights into the structure-function relationships of starch/non-starch polysaccharide systems and highlights future research directions for developing next-generation, physically modulated starch-based ingredients.