The article "Recent advancements in cross-linked starches for food applications—A review" by Sneh Punia Bangar, K.V. Sunooj, Muhammed Navaf, Yuthana Phimolsiripol, and William Scott Whiteside provides an comprehensive overview of the advancements in cross-linked starches and their applications in food science. The review highlights the limitations of native starch, such as low resistance to shear, thermal decomposition, and retrogradation, and discusses how cross-linking can enhance these properties. Various cross-linking agents, including sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), epichlorohydrin (EPI), phosphorus chloride (POCl₃), and citric acid, are used to introduce covalent or non-covalent bonds between starch molecules, improving their stability and functional attributes. The article details the mechanisms of cross-linking, the properties of cross-linked starches, and their applications in different food products. Key functional properties affected by cross-linking include swelling power, solubility, water and oil absorption capacity, and pasting attributes. Thermal properties, such as gelatinization temperature and enthalpy, are also enhanced, making cross-linked starch more resistant to high temperatures and pH changes. Morphological changes in starch granules are observed, and the retrogradation and freeze-thaw stability of cross-linked starches are improved. The review also discusses the applications of cross-linked starches in bakery products, milk and dairy products, soups and sauces, and processed meat. These applications leverage the enhanced stability, texture, and shelf life provided by cross-linking. Regulatory considerations, particularly those set by the United States Food and Drug Administration (US FDA), are discussed to ensure the safety and quality of food-grade cross-linked starches. In conclusion, the article emphasizes the significant role of cross-linking in enhancing the functionality and versatility of starch, making it a valuable tool in the food industry.The article "Recent advancements in cross-linked starches for food applications—A review" by Sneh Punia Bangar, K.V. Sunooj, Muhammed Navaf, Yuthana Phimolsiripol, and William Scott Whiteside provides an comprehensive overview of the advancements in cross-linked starches and their applications in food science. The review highlights the limitations of native starch, such as low resistance to shear, thermal decomposition, and retrogradation, and discusses how cross-linking can enhance these properties. Various cross-linking agents, including sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), epichlorohydrin (EPI), phosphorus chloride (POCl₃), and citric acid, are used to introduce covalent or non-covalent bonds between starch molecules, improving their stability and functional attributes. The article details the mechanisms of cross-linking, the properties of cross-linked starches, and their applications in different food products. Key functional properties affected by cross-linking include swelling power, solubility, water and oil absorption capacity, and pasting attributes. Thermal properties, such as gelatinization temperature and enthalpy, are also enhanced, making cross-linked starch more resistant to high temperatures and pH changes. Morphological changes in starch granules are observed, and the retrogradation and freeze-thaw stability of cross-linked starches are improved. The review also discusses the applications of cross-linked starches in bakery products, milk and dairy products, soups and sauces, and processed meat. These applications leverage the enhanced stability, texture, and shelf life provided by cross-linking. Regulatory considerations, particularly those set by the United States Food and Drug Administration (US FDA), are discussed to ensure the safety and quality of food-grade cross-linked starches. In conclusion, the article emphasizes the significant role of cross-linking in enhancing the functionality and versatility of starch, making it a valuable tool in the food industry.