{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T11:03:19Z","timestamp":1790247799809,"version":"4.1.0"},"reference-count":138,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Comp Rev Food Sci Food Safe"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>Dietary starch varies in digestion rate: Rapidly digestible fractions cause sharp postprandial glucose spikes linked to chronic disease, whereas slowly digestible starch (SDS) breaks down gradually, producing a moderate glycemic response. Increasing SDS content is therefore a key objective in developing carbohydrate\u2010rich foods with improved metabolic functionality. Physical, enzymatic, and combined modification strategies have been reported to enhance SDS, but outcomes are often inconsistent, with the same treatment increasing SDS under some conditions while favoring rapidly digestible or resistant fractions under others. The structural basis of this variability, and how conditions can be adjusted to reliably favor SDS formation, remains insufficiently synthesized. This review compiles studies reporting quantified SDS increases relative to unmodified controls following physical, enzymatic, and combined strategies, linking these changes to structural and functional transformations, and addressing conditions under which SDS declines. SDS formation is positioned as crystallization arrested at nucleation, distinct from the chain maturation yielding resistant starch, with chain length, branching density, and granule or matrix architecture governing the balance among SDS, resistant, and rapidly digestible fractions. These insights, together with strategies for recovering SDS when treatments underperform, aim to inform rational design of starch\u2010based foods with tailored digestibility for glycemic management and to help close the gap between laboratory\u2010scale research and commercial translation.<\/jats:p>","DOI":"10.1111\/1541-4337.70634","type":"journal-article","created":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T03:27:00Z","timestamp":1788319620000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation"],"prefix":"10.1111","volume":"25","author":[{"given":"Samiah Khalaf","family":"Alshammari","sequence":"first","affiliation":[{"name":"Department of Food Technology and Nutrition School of Science RMIT University, Bundoora West Campus  Melbourne Australia"},{"name":"Department of Community Health College of Applied Medical Sciences Northern Border University  Arar Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5681-9275","authenticated-orcid":false,"given":"Asgar","family":"Farahnaky","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Nutrition School of Science RMIT University, Bundoora West Campus  Melbourne Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ayman","family":"Allahham","sequence":"additional","affiliation":[{"name":"Department of Pharmacy School of Health and Biomedical Science RMIT University, Bundoora West Campus  Melbourne Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Billy","family":"Lo","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Nutrition School of Science RMIT University, Bundoora West Campus  Melbourne Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2732-4534","authenticated-orcid":false,"given":"Nilesh","family":"Nirmal","sequence":"additional","affiliation":[{"name":"Institute of Nutrition Mahidol University  Salaya, Nakhon Pathom Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0048-7707","authenticated-orcid":false,"given":"Mahsa","family":"Majzoobi","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Nutrition School of Science RMIT University, Bundoora West Campus  Melbourne Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,1]]},"reference":[{"key":"e_1_2_15_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tjnut.2026.101473"},{"key":"e_1_2_15_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf063123x"},{"key":"e_1_2_15_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.07.197"},{"key":"e_1_2_15_5_1","doi-asserted-by":"publisher","DOI":"10.1002\/star.202100096"},{"key":"e_1_2_15_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.124069"},{"key":"e_1_2_15_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2026.107824"},{"key":"e_1_2_15_8_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.8955"},{"key":"e_1_2_15_9_1","doi-asserted-by":"publisher","DOI":"10.1093\/ijfood\/vvae093"},{"key":"e_1_2_15_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2020.105383"},{"key":"e_1_2_15_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010022\u201001789\u20101"},{"key":"e_1_2_15_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11540\u2010019\u201009445\u2010w"},{"key":"e_1_2_15_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu15071582"},{"key":"e_1_2_15_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2022.11.025"},{"key":"e_1_2_15_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2019.06.137"},{"key":"e_1_2_15_16_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.1004966"},{"key":"e_1_2_15_17_1","doi-asserted-by":"publisher","DOI":"10.1097\/MCO.0000000000001044"},{"key":"e_1_2_15_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2008.08.006"},{"key":"e_1_2_15_19_1","doi-asserted-by":"publisher","DOI":"10.1002\/leg3.156"},{"key":"e_1_2_15_20_1","doi-asserted-by":"crossref","unstructured":"Dias T. 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