Starch-based nanocomposites (SNCs) are at the forefront of innovations in food science, offering unparalleled opportunities for enhancing the stability, bioactivity, and overall functionality of food systems. This review delves into the potential of SNCs to address contemporary challenges in food formulation, focusing on the synergistic effects of their components. By integrating cutting-edge technologies, such as artificial intelligence (AI) and nuclear magnetic resonance (NMR), we explore new avenues for enhancing the precision, predictability, and functionality of SNCs. AI is applied to optimize the design of SNCs, leveraging predictive modeling to fine-tune material properties and streamline production processes. The role of NMR is also critically examined, with particular emphasis on its capacity to provide high-resolution structural insights, monitor stability over time, and elucidate molecular interactions within food matrices. Through detailed examples, the review highlights the impact of NMR in unraveling the complex behaviors of bioactive compounds encapsulated in SNCs. Additionally, we discuss the integration of functional assays and AI-driven analytics in assessing the bioactivity and sensory properties of these systems, providing a robust framework for the rational design of advanced food products. The synergy between AI, NMR, and SNCs opens new pathways for developing tailored, high-performance food formulations that address both health and consumer preferences.

Refined wheat staple foods are widely criticized for low dietary fiber and high postprandial glycemic response, making soluble dietary fiber fortification a promising strategy for cereal improvement. This study investigated how resistant dextrin (RD) modulates wheat starch, gluten, dough, and bread quality through multiscale interactions. In wheat starch, 6% RD gave the best overall balance, reducing 14-day retrogradation from 57.2% to 48.6%, delaying gelatinization, and restricting amylose diffusion, with hydrogen bonding identified as a major contributing interaction. In gluten, RD increased water-holding capacity but weakened network integrity, as evidenced by reduced moduli, a shift in thiol–disulfide balance, secondary-structure redistribution (increased β-sheet, decreased α-helix/β-turn), and suppressed glutenin polymerization, yielding a looser microstructure. In dough, SEM and rheological results suggested that moderate RD (4–6%) may form a hydrated, polysaccharide-rich phase that fills structural voids and improves matrix continuity, partially offsetting gluten weakening and enhancing viscoelasticity. Overall, this study establishes a quantitative relationship between RD addition level, multiscale macromolecular interactions in wheat matrices, and the processing performance and quality of bakery products.