The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel

► Higher phosphorus content enhanced re-crystallisation of amylopectin in a concentrated starch gel system. ► More rigid gel can be obtained from higher phosphorus content of starch. ► Phosphorus content was positively correlated to the resistant starch content in raw starch. ► Phosphorus content was positively correlated to the slowly digestible starch in starch gel.