Effects of pulsed electric field treatments on some properties of tapioca starch

► Higher energy input (>49.36 J g−1) offered by pulsed electric field could destroy the crystal region of tapioca starch. ► The gelatinization temperature, enthalpy, the peak viscosity and the breakdown viscosity of PEF-treated samples were all decreased. ► PEF treatments would be a promising physical method to modify properties of starch and get desired products in food industry.