The gel properties and structural changes of sweet potato starch induced by heat-moisture treatment (HMT) were investigated, and its vermicelli textural properties were revealed. HMT increased the relative crystallinity, and the crystallinity reduced with increasing moisture content, which was consistent with the results of DSC. RVA results revealed that the HMT starches showed an increased setback viscosity and a reduced breakdown viscosity, indicating that the HMT starches gel lead a stronger retrogradation tendency. Rheometer results indicat...
