“…Morphological modification is also a common strategy that is utilized to change starches' functional properties to give porous starch or starch nanoparticles (NPs) (Li, Zhao et al, 2018;Oliyaei, Moosavi-Nasab, Tamaddon, & Fazaeli, 2020;Xiang et al, 2016;Yang et al, 2017). Enzymatic modification by pullulanase, an enzyme that cleaves (1,6)-α-D glycosidic linkages, can also effectively change the amylopectin to amylose ratio (Abidin et al, 2018; Although most of these modification strategies involve fairly simple synthetic reaction steps, much attention has recently been focused on developing and optimizing processes for reactive extrusion of starch, opening the door for further commercialization of starch-based products (Fitch-Vargas et al, 2019;Fonseca-Florido et al, 2019;Jebalia et al, 2019;Kaisangsri, Kowalski, Kerdchoechuen, Laohakunjit, & Ganjyal, 2019;Liu et al, 2019;Milotskyi, Bliard, Tusseau, & Benoit, 2018;Nessi et al, 2019;Siyamak, Laycock, & Luckman, 2020;Tian, Zhang, Sun, Jin, & Wu, 2015;Ye et al, 2019). Although chemical modification of starch typically diminishes the mechanical properties of the resultant films by causing less efficient polymer packing and subsequent decreases in film crystallinity, modified films can exhibit some improvements in some mechanical properties (Table 2, entries 40 and 41) as well as oftentimes leading to better barrier properties or increased compatibilization with additives that can offset the decrease in properties (Table 2, entries 10 and 38) or can endow the film with additional function while decreasing the potential for retrogradation (Colussi et al, 2017;Fu et al, 2019).…”