as diabetes and cardiovascular diseases [4]. Modulating the type of starch consumed to slow the rate and index of postprandial blood glucose elevation is an effective strategy for avoiding these health problems [5]. Studies have shown that the consumption of resistant starch can effectively lower the postprandial blood glucose index and reduce the levels of total cholesterol and low-density lipoprotein cholesterol in serum [6]. Therefore, increasing the proportion of resistant starch in starch using modification techniques has considerable feasibility and potential market value for reducing the incidence of chronic diseases such as diabetes. Starch modification techniques can be classified into chemical, enzymatic, and physical modalities. Chemical modification methods such as oxidation, esterification, and ethrification have been previously explored and applied to functionalize starch [7]. While they can provide a variety of physicochemical benefits, chemical means can affect the molecular structure and reactivity of starch by adding new functional groups, degrading the starch's polymer structure, and oxidizing or cross-linking starch molecules through free radicals. Moreover, a solvent-free reaction or mild reagent for application in pre-formed particles (e.g., drug delivery) is increasingly required. Enzyme modification can be performed to change the chain length and molecular weight of amylose, as well as amylopectin. Enzyme modification does not improve the swelling capacity of starch granules but can be used for disintegration. In addition, enzyme modification is usually not cost-effective enough for industrial applications [8]. Physical modification alters the stacking structure of starch polymer molecules within the granules and the overall structure of the starch granules without the introduction of foreign substances, having a significant impact on the starch paste, gel, and in vitro digestive properties; thus, this approach is widely employed in the food industry [9]. Such physical treatments include moist heat treatment, aging, high-pressure treatment, radiation heat treatment, annealing, pulsed electric field treatment, and ultrasonic treatment. These methods are chemical-free; environmentally friendly; do not require wastewater treatment; improve the textural properties, stability, and shelf-life; increase the dietary fiber content; and ultimately improve the nutritional value of the product [10]. As a non-thermal technology, ultrasound is a type of physical modification method that has the advantages of being environmentally benign, highly selective, and highly efficient [11]. Through ultrasonic treatment, pores or fissures may appear on the surface of the starch, thereby changing its physicochemical properties [12]. For example, [PERSON] et al. reported that ultrasonics represents a valuable technique for remodeling the composition, structure, and properties of broken rice starch [13]. [PERSON] et al. probed the effects of ultrasonic treatment on the physicochemical properties and in vitro digestibility of semi-gelatinized high-amylose corn starch and ascertained that the use of high-temperature ultrasonic treatment for a specific time interval could potentiate the short-range ordered molecular structure, whereas the long-range ordered molecular structure waned with low-temperature ultrasonic treatment [14]. Resistant starch formation requires a highly short-range ordered molecular structure to resist enzymatic hydrolysis. Moreover, it has been shown that the combined application of multiple modification methods can be more effective in reducing the digestibility of starch [15]. In addition to physical modification, the combination of phenolic compounds with starch can increase the content of resistant starch. Starch-polyphenol complexes are generated mainly through hydrogen bonding, hydrophobic interaction, and electrostatic interaction, which contribute to the formation of V-type inclusion and non-inclusion complexes [16].