Recent advancements in cross-linked starches for food applications: a review Cross-linking of starches enhances their stability and functional properties by forming covalent or noncovalent bonds between starch molecules. This process involves agents like sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), epichlorohydrin (EPI), phosphorus chloride (POCl₃), and citric acid. Cross-linked starches exhibit improved resistance to retrogradation, enhanced freeze-thaw stability, and increased stability during cooking, shearing, and processing. This review discusses cross-linking modifications, emphasizing their importance in addressing native starch limitations. It highlights the significance of selecting appropriate cross-linking agents to customize starch properties for specific applications. The paper also discusses the properties and applications of cross-linked starches and regulatory considerations regarding their use. Cross-linking agents include phosphorylation cross-linking with POCl₃, STMP, STPP, and a mixture of STMP–STPP. STMP and STPP are traditional cross-linking agents that induce both intra and intermolecular bonds through esterification. Cross-linking with POCl₃ results in distarch phosphate, which is influenced by pH and the presence of sodium sulfate. Cross-linking with STPP involves different mechanisms depending on pH levels. Cross-linking with epichlorohydrin involves a multistep process, leading to the formation of diester and diglycerol molecules. Cross-linking with citric acid involves the formation of a cyclic anhydride intermediate, which facilitates esterification. Cross-linking with adipic acid involves the formation of acetylated distarch-adipate. Cross-linked starches exhibit various functional properties, including swelling power (SP), solubility, water absorption capacity (WAC), and oil absorption capacity (OAC). Cross-linking affects these properties, with some starches showing reduced SP and solubility, while others show increased values. Cross-linking also impacts pasting attributes, such as pasting temperature (PT), peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BV), final viscosity (FV), and setback viscosity (SV). Cross-linking affects the rheological properties of starches, including storage modulus (G'), loss modulus (G''), and tan δ value. Cross-linking also influences thermal properties, such as gelatinization temperature and enthalpy change (ΔH). Cross-linked starches have various applications in food products, including bakery products, dairy products, soups, and processed meats. In bakery products, cross-linked starch improves texture, shelf life, and overall quality. In dairy products, cross-linked starch enhances texture and stability. In soups and sauces, cross-linked starch improves thickening properties. In processed meats, cross-linked starch enhances water retention and texture. Regulatory considerations for cross-linked starches include ensuring safety and qualityRecent advancements in cross-linked starches for food applications: a review Cross-linking of starches enhances their stability and functional properties by forming covalent or noncovalent bonds between starch molecules. This process involves agents like sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), epichlorohydrin (EPI), phosphorus chloride (POCl₃), and citric acid. Cross-linked starches exhibit improved resistance to retrogradation, enhanced freeze-thaw stability, and increased stability during cooking, shearing, and processing. This review discusses cross-linking modifications, emphasizing their importance in addressing native starch limitations. It highlights the significance of selecting appropriate cross-linking agents to customize starch properties for specific applications. The paper also discusses the properties and applications of cross-linked starches and regulatory considerations regarding their use. Cross-linking agents include phosphorylation cross-linking with POCl₃, STMP, STPP, and a mixture of STMP–STPP. STMP and STPP are traditional cross-linking agents that induce both intra and intermolecular bonds through esterification. Cross-linking with POCl₃ results in distarch phosphate, which is influenced by pH and the presence of sodium sulfate. Cross-linking with STPP involves different mechanisms depending on pH levels. Cross-linking with epichlorohydrin involves a multistep process, leading to the formation of diester and diglycerol molecules. Cross-linking with citric acid involves the formation of a cyclic anhydride intermediate, which facilitates esterification. Cross-linking with adipic acid involves the formation of acetylated distarch-adipate. Cross-linked starches exhibit various functional properties, including swelling power (SP), solubility, water absorption capacity (WAC), and oil absorption capacity (OAC). Cross-linking affects these properties, with some starches showing reduced SP and solubility, while others show increased values. Cross-linking also impacts pasting attributes, such as pasting temperature (PT), peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BV), final viscosity (FV), and setback viscosity (SV). Cross-linking affects the rheological properties of starches, including storage modulus (G'), loss modulus (G''), and tan δ value. Cross-linking also influences thermal properties, such as gelatinization temperature and enthalpy change (ΔH). Cross-linked starches have various applications in food products, including bakery products, dairy products, soups, and processed meats. In bakery products, cross-linked starch improves texture, shelf life, and overall quality. In dairy products, cross-linked starch enhances texture and stability. In soups and sauces, cross-linked starch improves thickening properties. In processed meats, cross-linked starch enhances water retention and texture. Regulatory considerations for cross-linked starches include ensuring safety and quality