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- Meraz, M., et al. Show all 6 Authors
- Carbohydrate polymers 2014 v.110 pp. 156-162
- amylopectin; corn starch; deformation; dispersions; gelatinization; heat; loss modulus; microscopy; microstructure; mixing; models; torque; viscoelasticity
- ... Corn starch dispersions (5.0% w/w) were gelatinized by heating at 90°C for 20min using gentle stirring. Under these conditions, ghosts, which are insoluble material with high amylopectin content, were detected by optical microscopy. Strain sweep tests showed that the gelatinized starch dispersions (GSD) exhibited a loss modulus (G″) overshoot at relatively low strains (∼1%). In order to achieve a ...