Publication
Rheological properties of heated cross-linked waxy maize starch dispersions
| dc.contributor.author | Silva, Pedro M. S. da | |
| dc.contributor.author | Oliveira, J.C. | |
| dc.contributor.author | Rao, M.A. | |
| dc.date.accessioned | 2011-10-11T11:19:36Z | |
| dc.date.available | 2011-10-11T11:19:36Z | |
| dc.date.issued | 1998 | |
| dc.description.abstract | 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. | por |
| dc.identifier.citation | 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 | por |
| dc.identifier.uri | http://hdl.handle.net/10400.14/5942 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Taylor & Francis | por |
| dc.relation.publisherversion | http://www.informaworld.com/smpp/content~db=all~content=a914400232~frm=titlelink | por |
| dc.title | Rheological properties of heated cross-linked waxy maize starch dispersions | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Oliveira | |
| person.givenName | Jorge | |
| person.identifier.orcid | 0000-0002-0680-6174 | |
| person.identifier.rid | C-2642-2008 | |
| person.identifier.scopus-author-id | 7202452289 | |
| rcaap.rights | openAccess | por |
| rcaap.type | article | por |
| relation.isAuthorOfPublication | 5227bcfa-cb99-407e-a2ef-3f4eb86d4243 | |
| relation.isAuthorOfPublication.latestForDiscovery | 5227bcfa-cb99-407e-a2ef-3f4eb86d4243 |
Files
Original bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- Rheological properties of heated cross linked waxy maize starch dispersions.pdf
- Size:
- 3.97 MB
- Format:
- Adobe Portable Document Format
License bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- license.txt
- Size:
- 3.44 KB
- Format:
- Item-specific license agreed upon to submission
- Description: