Effects of partial gelatinization on structure and thermal properties of corn starch after spray drying

► Partially gelatinized starch was prepared by gelatinization followed by spray drying. ► The crystalline fraction in partially gelatinized starch was greatly reduced. ► The swelling power of partially gelatinized starch was higher than the native starch <60 °C. ► Partially gelatinized starch had higher gelatinization temperature compared to the native starch. ► Partially gelatinized starch had lower gelatinization enthalpy compared to the native starch.