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- Meraz, M., et al. Show all 6 Authors
- Food hydrocolloids 2014 v.37 pp. 25-33
- bananas; corn; homogenization; hydrocolloids; models; potatoes; shear stress; starch; starch gels; viscoelasticity; wheat
- ... Oscillatory mechanical tests are commonly used for characterizing the rheological properties of starch gels. Although widely used, simple phenomenological models (e.g., Maxwell and Kelvin-Voigt) do not suffice for describing the viscoelastic dynamics of starch gels in the face of shear stress applications. Given the complex nature of starch gels, it is expected that mechanical dynamics are express ...