Effect of waxy rice flour and cassava starch on freeze-thaw stability of rice starch gels

► Waxy rice flour and cassava starch increased freeze-thaw stability of rice starch gel. ► Both reduced syneresis and spongy structure formation in freeze-thaw rice starch gel. ► Cassava starch increased the hardness of unfrozen and freeze-thawed rice starch gel. ► While waxy rice flour lowered the hardness of the rice starch gel.