Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology

•Pregelatinized starch (IPS) was prepared by Improved Extrusion Cooking Technology.•IPS had improved solubility, gel stability & lower short-term retrogradation rate.•The chains near or at the branching points were degraded during IECT process.•Functional properties were explained in terms of changes in starch structure. Pregelatinized starch was made from indica rice starch using a so-called “improved extrusion cooking technology” (IECT) under 30%–70% moisture content. IECT-pregelatinized starch (IPS) had higher water solubility and water absorbability compared to native starch at low temperature. For pasting properties, the breakdown and setback viscosities of IPS were significantly (p