Small and large strain rheology of heated starch dispersions.

GENOVESE, DIEGO B.; MENG, Y.; RAO, M. ANDY

Montpellier

Congreso; 9th International Congress on Engineering and Food (ICEF); 2004

The nature of 5% w/w gelatinized cross-linked waxy maize (CWM) dispersions was studied by dynamic and large strain vane-yield rheological tests. The static (s0s) and dynamic (s0d) yield stress values were measured before and after breaking down the structure, respectively. The contributions of viscous, internal bonds, and network stresses were estimated. The elastic (G?) and shear (G) modulus were compared.