Effects of various microwave intensities collaborated with different cold plasma duration time on structural, physicochemical, and digestive properties of lotus root starch

•Combined cold plasma and microwave treatments changed the morphology of starch.•The relative crystallinity of starch decreased after combination treatments.•Combined treatments increased the amylose content of root lotus starch.•The resistant starch content varied depending on treatment conditions.•Increased solubility and reduced swelling power were found for the treated starch.