Molecular structure, rheological and thermal characteristics of ozone-oxidized starch

► Starch in dry powder form can be oxidized by ozone gas but the extent of oxidation is dependent on the type of starch. ► Apparent viscosity of ozone-oxidized starch decreased drastically with increasing ozone generation time. ► Ozone-oxidized corn and sago starch gels exhibited increased retrogradation as evidenced by increased in gel firmness upon storage at 4 °C.