In fact, starch gelatinised (= decrystallised) in water is unstable. On standing, recrystallisation may occur which may lead to precipitation, viscosity increase, and gel formation / gel hardening, depending on water content, storage temperature (T) and time, and starch type. This assembly of phenomena is known as ‘retrogradation’.

At high water content, the optimum T for retrogradation is close to 0 degrees C. Retrograded amylopectin melts around T = 60 C, retrograded amylose around T = 130 C. This means that waxy starches are thermoreversible, but normal (wild-type) starches are partly thermo-irreversible with respect to retrogradation.

At low water content, the optimum T for retrogradation shifts to higher T (typically 75 C at 25 % water), and re-melting T exceeds 100 C. Hence, I expect that starch-based extrudates are fairly stable towards storage and reheating (at equilibrium water content = ca 15 %). In order to prevent recrystallisation it is important that cooling and removal of moisture after the extrusion step is rapid and storage temperature is low. Stability of the pellets can be checked by texture measurements or by DSC (differential scanning calorimetry) during storage.

I include two papers on the basics of retrogradation at high and low water content, respectively. For the latter, see also I.A. Farhat et al., Biopolymers 53 (2000) 411-422, which I don't have available.

look for starch inclusion complexes. Lipids go into the hydrophobic part of the starch helix, especially amylosis and strengthen the molecule. So gelatination temperature will be higher, enzymatic degradation is blocked /retarded.

https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=15227&context=rtd

See this paper might be help to get answer.