An Overview of the Retrogradation Properties of Starch in Rice‐Based Foods: Influencing Factors, Regulating Approaches and Mechanisms

ABSTRACT Rice, which is consumed globally as a dietary staple, is processed into various rice‐based foods, accounting for over one‐third of the total consumption and enriching daily diets. However, starch in these products often undergoes changes during processing, transportation, storage, and distribution, leading to reduced solubility, enzymatic digestibility, and sensory quality. Through physical, chemical, and biological modifications and the assistance of additives, its specific attributes and functional properties can be improved, thereby enhancing its performance in food applications. The regulation of starch retrogradation and the elucidation of its underlying mechanisms are critical for ensuring the quality and shelf life of rice‐based foods. This review systematically overviews the factors affecting the retrogradation properties of starch in rice‐based foods throughout the entire production‐to‐consumption chain. A bibliometric analysis reveals research trends linking “rice” and “retrogradation properties.” The objective of this review was to propose precise and feasible approaches for regulating the starch retrogradation in rice‐based products to enhance quality. Notably, the amylose content and starch structure directly govern recrystallization kinetics, enabling direct control of retrogradation through genetic modification and variety selection. Indirect regulation is achieved by modulating the processing and storage temperatures to modulate the starch–water interaction and gelatinization–recrystallization kinetics. Furthermore, modification techniques and exogenous additives alter the molecular rearrangement, thereby improving gel stability and freeze thaw resistance. Understanding these mechanisms lays the foundation for improving the quality and shelf life of rice‐based foods, bridging the gap between fundamental research and industrial applications.