Steady flow and viscoelastic behavior of crosslinked waxy corn starch-κ-carrageenan pastes and gels

Effect of hydrothermal treatment on the physical and rheological properties of maize starches

“…In the range of concentrations used in this work, the volume fraction appears to be close to unity: the suspension can then be described as a packing of swollen starch granules, the overall behavior being governed by the dispersed phase (Doublier, Llamas & Le Meur, 1987). This explains why the elastic response in the viscoelastic behavior of the suspension is predominant (Tecante & Doublier, 1999). In such a case, the deformability of the swollen starch granules also plays a role in the rheological properties: the decrease of apparent viscosity and storage modulus with the intensity of the treatment may be related to a higher deformability.…”

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“…In many practical situations, swollen starch particles are the dominant structural feature (Steeneken 1989). In mixed systems such as gluten-free doughs, the situation remains the same, but a further complication arises since the continuous phase is itself an aqueous mixture of amylose and added hydrocolloid; without considering the possible solubilization of the amylopectin during pasting (Tecante and Doublier 1999). Depending on the ratio of the biopolymers and the gelling technique, one of the biopolymers forms a continuous phase into which the other is dispersed, or two continuous networks in a bicontinuous system can be formed (Autio et al 2002).…”

Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch

“…swelling of granules can be affected by the addition of hydrocolloids, suggesting that swelling is enhanced in their presence (ROJAS et al 1999;TEACANTE & DOUBLIER 1999). Retrogradation of starch involves a time-dependent crystallisation process (MORRIS 1990), which in turn leads to the increase in the firmness of starch-based products upon storage (D'APPOLONIA & MORAD 1981).…”