Abstract
Abstract The crystalline, thermal and textural properties of chestnut starches (CSs I–V) at 0%, 25%, 50%, 75% and 100% degrees of hardening (DHs) were investigated in this work. CS I had a structure of C-type crystallinity. With the increase of DH, more B-type crystalline regions and amylose–lipid complexes were formed. The gelatinisation temperature of CS and melting temperature of amylose–lipid complexes were not significantly changed as DH increased. However, a significant (P
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