Abstract
ABSTRACT Complex viscosity (η*) of 8% cornstarch dispersion during gelatinization at oscillatory frequencies (ω): 0.63–47.12 (rad s−1) was independent of the heating rates: 1.6–6.0 (°C min−1) when temperature was the independent variable. The influence of ω on η* was scaled by a frequency shift factor resulting in reduced complex viscosity (η*R) versus temperature (60–95C) master curve. Similar η*R master curves were derived for data on 6% and 3.5% dispersions. A modified Cox‐Merz rule correlated the complex and apparent viscosity data, and a power law model described the effect of concentration of the gelatinized structures.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
