As an important component of food, starch not only provides the energy necessary for the human body, but also affects the texture, taste, acceptability, and other quality attributes of starch-based foods. Most starchy foods have undergone some form of processing or cooking, causing the starch to absorb water and swell to form a paste-like system with a certain viscosity. However, in the process of cooling and storage, after the starch molecules are rearranged in space conformation, they will form an orderly and stable gel structure. This phenomenon is called starch aging or retrogradation. Starch aging usually leads to deterioration of