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- Ptaszek, Anna
- Die Stärke = 2014 v.66 no.3-4 pp. 326-336
- amylopectin; amylose; corn; dimethyl sulfoxide; energy; hysteresis; models; pastes; potato starch; viscosity
- ... The study discusses the rheological properties of four different starches (amylose (AM), potato starch (P), waxy potato starch (WXP), and maize amylopectin (AP)) in the form of aqueous pastes and solutions in DMSO. Additionally, osmotic characteristics of diluted solutions of these starches are presented. The results of the qualitative hysteresis loop tests revealed that AM paste and AM solution i ...