Amylose complexes were prepared from high amylose starch and octadecyl ferulate.

A 6₁ V-type inclusion complex was identified by X-ray diffraction spectroscopy.

Complexation formation depended on octadecyl ferulate's lipophilic alkyl chain.

Steam jet cooking was used to simply prepare the complex.

7.5 wt% loading of octadecyl ferulate into the complex was accomplished.