Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/5942
Título: Rheological properties of heated cross-linked waxy maize starch dispersions
Autor: Silva, Pedro M. S. da
Oliveira, J.C.
Rao, M.A.
Data: 1998
Editora: Taylor & Francis
Citação: SILVA, Pedro M. S. da ; OLIVEIRA, J. C.; RAO, M. A - Rheological properties of heated cross-linked waxy maize starch dispersions. International Journal of Food Properties.ISSN 1094-2912. Vol. 1 n.º 1 (1998), p. 23 - 34
Resumo: The effect of starch concentration on time-dependent, steady shear, and dynamic shear rheological properties of heated cross-linked waxy maize starch (CWM) starch dispersions was studied. The influence of storage time at 5°C on the rheological properties, the applicability of the Cox-Merz rule, and the sol-gel transition of a 5% (w/w) were also examined. The heated CWM starch dispersions exhibited antithixotropic and shear-thinning with yield stress behaviors. The former behavior increased with both starch concentration and shear rate between 100s-1 and 400s-1. As expected, the apparent viscosity at a fixed shear rate and the yield stress increased with starch concentration. Because the Cox-Merz rule was not applicable, the dispersions may be classified as weak gels. Both differential scanning calorimetry and thermo-rheological data showed that the onset of starch gelatinization temperature was 63°C.
Peer review: yes
URI: http://hdl.handle.net/10400.14/5942
Versão do Editor: http://www.informaworld.com/smpp/content~db=all~content=a914400232~frm=titlelink
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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