Properties of maize starch modified by ball milling in ethanol medium and low field NMR determination of the water molecular mobility in their gels

► Ethanol ratios and milling time on physical modification of starch were investigated. ► The use of ethanol tends to reduce the efficiency of the modification. ► Starch crystalline organization depends on the ethanol effect and milling conditions. ► Ethanol content, milling time and H2O affect the water mobilities in starch gels.