The effects of gamma irradiation, stearic acid alone and in combination on functional, structural and molecular characteristics of high amylose maize starch (Hylon VII) were studied. Stearic acid (0, 1.5 & 5 %) was added to Hylon VII starch, and then irradiated at 0, 30 and 60 kGy. Gamma irradiation significantly (P ≤ 0.05) increased solubility, water absorption capacity and oil absorption capa...