Gelatinisation of starch in mixtures of sugars. I. Dynamic rheological properties and behaviours of starch–honey systems

Sopade, P. A.; Halley, P. J.; Junming, Luo

doi:10.1016/s0260-8774(03)00153-5

Cited by 31 publications

(18 citation statements)

References 31 publications

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“…Rheological test were performed within the linear viscoelastic region. It was found a linear behavior for amplitudes smaller than 5%, which falls within the range reported by others authors (6e10%) for starch suspensions (Rosalina & Bhattacharya, 2002;Sopade, Halley, & Junming, 2004).…”

Section: Temperature Sweep By Dynamic Oscillatory Testssupporting

confidence: 91%

Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure

Loubes

Resio

Tolaba

et al. 2012

LWT - Food Science and Technology

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Section: Temperature Sweep By Dynamic Oscillatory Testssupporting

confidence: 91%

Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure

Loubes

Resio

Tolaba

et al. 2012

LWT - Food Science and Technology

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“…It has been reported that the Cox-Merz rule, used to predict the steady-shear properties, of a material from its dynamic rheological properties, is not applicable to the TPS system due to the existence of strength gels. [33][34][35] The complex viscosity of TPS is greater than the apparent viscosity; however, the dynamic viscosity provides a reasonable estimate of the apparent viscosity.…”

Section: Rheological Properties Of Neat Pcl and Tpsmentioning

confidence: 99%

Morphology Development and Interfacial Interactions in Polycaprolactone/Thermoplastic‐Starch Blends

Favis

2010

Macro Chemistry & Physics

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The coalescence, continuity development, dynamic and static mechanical properties and interfacial interactions are studied for polycaprolactone/thermoplastic starch blends. These blends, prepared by a one‐step extrusion process, demonstrate the features of a highly interacting system and the tensile mechanical properties demonstrate exceptional ductility at very high levels of thermoplastic starch without any added interfacial modifier. Virtually all the results can be explained by two phenomena: a high elasticity of the thermoplastic starch phase and a strong compatibility between TPS and PCL due to hydrogen bonding. The high level of compatibility is facilitated by the high mobility of the TPS chains due to the high plasticizer content and a highly effective TPS plasticization protocol.magnified image

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“…1) (Sopade, Halley, & Junming, 2004) and minor constituents (Torley et al, 2004) present in different samples. Substituting different honeys with a model honey containing a blend of sugars similar to the principle sugars in honey (Pure Sugar Blend [PSB]) gave different results depending on the particular honey involved (Fig.…”

Section: Mixtures Of a Model Honey And Four Different Honeysmentioning

confidence: 99%

Gelatinization of starch in mixed sugar systems

Torley

Molen

2005

LWT - Food Science and Technology

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Gelatinisation of starch in mixtures of sugars. I. Dynamic rheological properties and behaviours of starch–honey systems

Cited by 31 publications

References 31 publications

Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure

Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure

Morphology Development and Interfacial Interactions in Polycaprolactone/Thermoplastic‐Starch Blends

Gelatinization of starch in mixed sugar systems

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