Viscoelastic behavior of aging starch gels : effects of concentration, temperature, and starch hydrolysates on network properties

Abstract

The time-dependent changes in network properties of aqueous starch, amylose, and waxy maize starch (amylopectin) gels were studied by small-strain oscillatory shear measurements and differential scanning calorimetry. Data on the effect of temperature on gelation kinetics of this starch suggested that the overall process is nucleation controlled