Structural variation of rice starch in response to temperature during microwave heating before gelatinisation

► We study starch structural variation during microwave heating at subgelatinisation. ► We also use oil bath to imitate the high heating rate of microwave heating. ► Effect of different heating rates on starch structure is also analysed. ► Thermal physics methods are used to analyse strength variation of hydrogen bonds. ► Starch lamellar organisation is obtained through small angle X-ray scattering.