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Functional characterization included solubility, swelling, emulsification, phosphorus content, paste clarity, rheology, and digestibility. Additionally, starch preparations were classified according to the International Dysphagia Diet Standardization Initiative (IDDSI). Water solubility and swelling increased with temperature (50\u00b0C\u201390\u00b0C). Emulsifying capacity reached 51.6%, with 94.6% stability. The starch formed a clear paste (5.2% transmittance) and contained 48.1\u2009mg\u2009P\/100\u2009g, exceeding commercial starches. After 180\u2009min of digestion, 39.7% hydrolysis yielded a hydrolysis index of 15.88 and glycemic index of 48.44, values lower than those found for commercially available starches. Rheologically, it behaved as a non\u2010Newtonian dilatant fluid without hysteresis. The IDDSI flow test showed that a 2% (w\/v) starch suspension produces level 1\u20132 slightly thick fluid, and the IDDSI fork pressure test evidenced a level 4 starch gel, which is considered an extremely thickened or pureed food. Gathering the findings of this study, it is possible to conclude that\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>S. malaccense<\/jats:italic>\n                    <\/jats:styled-content>\n                    starch exhibits desirable properties that enable it to be used as a thickener for liquid and solid dysphagia diets.\n                  <\/jats:p>","DOI":"10.1111\/jtxs.70057","type":"journal-article","created":{"date-parts":[[2025,12,18]],"date-time":"2025-12-18T12:28:29Z","timestamp":1766060909000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Naturally Phosphorylated Starch From\n                    <scp>\n                      <i>Syzygium malaccense<\/i>\n                    <\/scp>\n                    Seeds: A Promising Functional Ingredient"],"prefix":"10.1111","volume":"56","author":[{"given":"Danilo A. 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