Crosslinked and stabilized in-kernel heat-moisture-treated and temperature-cycled normal maize starch and effects of reaction conditions on starch properties

► Starch with a high level of slowly digesting starch (SDS) was modified. ► Stabilization and crosslinking plus stabilization greatly reduced the amount of SDS. ► Conditions for modification alone significantly changed the physical properties of the starch. ► Some changes were greater than those effected by derivatization.