## 3 Results and Discussion
### Thermal Performance Analysis  
Thermogravimetric analyses (TGs) of the C, US, and US-Q were performed (Figure 5a,b). Mass losses in all three types of starch were detected in two stages, mainly resulting from the thermal decomposition of starch and the complexes. The water evaporation caused the samples' weight loss between 40 and 150 \({}^{\circ}\)C. The mass of C decreased from 92% to 40%, the mass of the starch after ultrasonic treatment (US) dropped from 96% to 30%, and the mass of the complex (US-Q) decreased from 93% to 45%. This indicates that the thermal stability of the starch is reduced after ultrasonic treatment. However, when combined with quercetin, the mass loss of the starch is decreased, and the thermal stability is enhanced. Similarly, the DTG analyses of C, US, and US-Q are shown in Figure 5c. The maximum weight loss of the C control sample was greater than that of the US and US-Q samples at around 300 \({}^{\circ}\)C. Moreover, when the temperature reached between 400 and 500 \({}^{\circ}\)C, the weight loss of US-Q happened at the highest temperature, followed by the US and C samples. This indicated that the interaction in the starch-quercetin complex resulted in better thermal stability, which was also supported by the compact structure of the starch granules (Figure 1). These results were consistent with the studies of maize starch-quercetin complexes [49] and _Tartary_ buckwheat starch-quercetin complexes [50].  
In addition, [PERSON] et al. studied the formation of resistant starch in the V-type complex within the helix between polymeric proanthocyanidins and amylose. Through differential scanning calorimetry (DSC), they found that the amylose-proanthocyanidin complex has a characteristic melting peak at approximately 120 \({}^{\circ}\)C, also indicating the formation of an inclusion complex. Through TG analyses, it was proven that broken rice starch forms an inclusion complex after ultrasonic treatment and combination with quercetin [40]. Meanwhile, compared with the unmodified broken rice starch, the thermal stability of the starch is enhanced by the combined modification with ultrasound and quercetin. Similarly, [PERSON] et al. demonstrated that the combined treatment of ultrasound and high-pressure homogenization was able to enhance the thermal stability of the starch-phenolic acid complexes, a synergistic effect on the complexes' thermal stability [51]. This suggests that the synergistically modified complexes of starch and polyphenol have a more complex molecular structure and a larger molecular weight.  
\begin{table}
\begin{tabular}{p{42.7 pt} p{42.7 pt} p{42.7 pt} p{42.7 pt} p{42.7 pt} p{42.7 pt}} \hline \hline
**Sample** & \begin{tabular}{c} **Peak Viscosity** \\ **(cp)** \\ \end{tabular} & \begin{tabular}{c} **Minimum Viscosity** \\ **(cp)** \\ \end{tabular} & \begin{tabular}{c} **Attenuation Value** \\ **(cp)** \\ \end{tabular} & \
\begin{tabular}{c} **Final Viscosity** \\ **(cp)** \\ \end{tabular} &
\begin{tabular}{c} **Return to Life Value** \\ **(cp)** \\ \end{tabular} \\ \hline C & 2782 \(\pm\) 16.34 \({}^{\text{b}}\) & 2782 \(\pm\) 16.34 \({}^{\text{a}}\) & 2782 \(\pm\) 16.34 \({}^{\text{b}}\) & 2782 \(\pm\) 16.34 \({}^{\text{a}}\) & 2782 \(\pm\) 16.34 \({}^{\text{a}}\) & 2782 \(\pm\) 16.34 \({}^{\text{b}}\) \\ US & 3795 \(\pm\) 20.32 \({}^{\text{a}}\) & 3795 \(\pm\) 20.32 \({}^{\text{b}}\) & 3795 \(\pm\) 20.32 \({}^