Introducing several classification methods for modified starches, which are processed to enhance starch properties and expand their applications. This involves introducing new functional groups or altering the size of starch molecules and the nature of starch granules through physical, chemical, or enzymatic treatments. This modifies the natural characteristics of starch, making it more suitable for specific application requirements.

Modified starch can be divided into three major categories based on the different processing methods used:

　　AProcessed through physical methods

This category of modified starches includes pregelatinized starch, high-pressure radiation-modified starch, oil-modified starch, extrusion-modified starch, metal ion-modified starch, smoked-modified starch, and more.

　　BProcessed through chemical methods

This category of modified starches includes acid-modified starch, crosslinked starch, esterified starch, etherified starch, oxidized starch, and cationic starch, among others.

　　CThrough enzymatic processing

This type of modified starch, including resistant starches and dextrins, is currently quite rare.

From the classification of the modified starches mentioned above, it is not difficult to notice that the majority of modified starches are produced through either physical or chemical means, while those made by the enzymatic process are relatively rare, which is mainly due to the complexity of the operation.