Influence of blend ratio and water content on the rheology and fragility of maltopolymer/maltose blends

Scaling relations in rheology of concentrated starches and maltodextrins

“…If time-temperature superposition holds, all relaxation times τ M , τ α , and τ p should scale in a similar way as the zero shear viscosity η 0 (Marin & Graessley, 1977). For maltodextrins it is assumed that the horizontal shift factor a T indeed scales with the zero-shear viscosity (Dupas-Langlet et al, 2019;Palzer, 2010) -both following WLF theory for example (Williams et al, 1955).…”

“…maltodextrins of low dextrose equivalent (DE = 2). Experimental data are obtained from the following data sources (Sillick & Gregson, 2009;Dupas-Langlet et al, 2019;Normand et al, 2019). In these studies the actual values of T g of the measured mixtures are not given, but they have been fitted with either Gordon-Taylor or Couchman-Karasz.…”

“…In these applications often maltodextrins and starch are used as the food matrix. Maltodextrins are often used as model systems for understanding complex food processing like spray drying (Descamps et al, 2013;Gianfrancesco et al, 2010), powder stability and encapsulation (Dupas-Langlet et al, 2019;Ubbink, 2016;Ubbink & Dupas-Langlet, 2020).…”

“…Hence, we will first investigate the scaling of the shear-rate-dependent viscosity of maltodextrins and starch. Given the validity of the Cox-Merz rule for maltodextrins (Dupas-Langlet et al, 2019;Sillick & Gregson, 2009) the shear-rate dependent viscosity can also be obtained via dynamic viscoelastic experiments, i.e. small amplitude oscillatory (SAOS) rheology.…”

“…In this paper, we shall investigate in particular whether the various rheological properties of maltodextrins (Dupas-Langlet et al, 2019;Kasapis & Shrinivas, 2010) and (extruded) starch (Kasapis et al, 2000;Kristiawan et al, 2016) scale with T g /T, and if this generalized superposition principle applies to zero shear viscosity, flow curves and SAOS measurements. If this scaling holds true, it would allows us to predict their rheological properties under conditions which are difficult to attain experimentally, but which are often very relevant for applications (Gholamipour-Shirazi et al, 2019;Kristiawan et al, 2019;Lai & Kokini, 1991;Liu et al, 2019;Palzer, 2009;Philipp et al, 2018;Siemons et al, 2020;van der Sman & Broeze, 2014).…”