Abstract
The rheological properties of edible film-forming dispersions containing corn starch, methylcellulose (MC) and glycerol were studied using oscillatory and steady shear flow tests. The combined effects of glycerol content and blending levels of MC with starch on the rheological properties of dispersion were evaluated. The flow curves showed shear-thinning behaviour. Mechanical spectra and Cox–Merz superposition of steady-shear viscosity and dynamic viscosity were consistent with polymer solutions containing topological entanglement interactions of chains. Dispersion stability results showed total recovery of the viscoelastic properties of dispersions subject to high strains, as expected for entangled polymers. MC was the main factor influencing apparent viscosity and viscoelastic properties.
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.
