Research on Physicochemical Properties and In Vitro Digestive Characteristics of High-Amylose Corn Starch–Ultrasound-Treated Waxy Rice Flour Blends

This study aimed to investigate the effect of high-amylose corn starch (HACS) addition on the physicochemical properties and in vitro digestibility of an ultrasound-treated waxy rice flour (UWRF)–HACS blend system. As the proportion of HACS increased, the amylose content in the blends significantly increased (p < 0.05), while their water solubility index (WSI) and swelling power (SP) significantly decreased (p < 0.05). Additionally, the average particle size of the blends increased, and the...