Lentil starch has unique properties compared to corn and potato starch. It has the highest amylose content, resulting in lower crystallinity and gelatinization enthalpy. Lentil starch gels have the highest storage modulus, gel strength, and pasting viscosity. Peleg's model accurately predicts the behavior of these starches. Lentil starch gel is less affected by temperature changes and is stronger at higher temperatures. Lentil starch is ideal for applications requiring strong gels and high viscosity.