Standard dried noodle matrices exhibit slow water penetration and uneven gelatinization during preparation. Improving rehydration kinetics ensures rapid transition to an edible state without requiring deep-frying for porosity.

Standard food matrices suffer from structural disintegration and moisture migration over time. Establishing a stable cohesive structure prevents product crumbling and texture degradation.

Instant and moist plant-based food products suffer from loss of texture and palatability over time due to starch recrystallization. Preventing this degradation ensures long-term shelf stability and consistent sensory quality.