Complexation between High-Amylose Starch and Binary Aroma Compounds of Decanal and Thymol: Cooperativity or Competition?

-type crystals formed by starch-thymol ICs were both present in binary aroma ICs, resulting in a less-ordered structure and lower thermal transition temperatures. In summary, the complexation between binary aroma compounds and starch exhibited both cooperative and competitive binding behaviors. The synergistic effects between decanal and thymol provide guidance in enhancing the aroma encapsulation in starch carriers.