Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch

► Chemically/enzymatically modified high-amylose maize starches were used to synthesize inclusion complexes with α-naphthol. ► The complexes showed a range of thermostability and greatly influenced the rheology of wheat starch. ► These complexes may be feasibly used for controlled releasing of flavour compounds in food systems.