Improvement on the freeze-thaw stability of corn starch gel by the polysaccharide from leaves of Corchorus olitorius L.

► The polysaccharide from Corchorus olitorius (PLC) reduced syneresis of starch gel. ► PLC stabilized rheological properties of starch gel during freeze-thaw cycles. ► SEM images showed that PLC maintained the gel matrix surrounding pores.