Scaling relations in rheology of concentrated starches and maltodextrins

Sman, R.G.M. van der; Ubbink, Job; Dupas-Langlet, Marina; Kristiawan, Magdalena; Siemons, I.

doi:10.1016/j.foodhyd.2021.107306

Cited by 14 publications

(18 citation statements)

References 104 publications

(150 reference statements)

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“…All of the methods applied in our study enable studies on starch-solvent interaction. This problem has been described most broadly in relation to rheological studies [ 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 ]. Nevertheless, the other two methods used seem to be designed to study these interactions [ 34 , 35 , 36 , 37 , 74 ].…”

Section: Discussionmentioning

confidence: 99%

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Polymer-Solvent Interactions in Modified Starches Pastes–Electrokinetic, Dynamic Light Scattering, Rheological and Low Field Nuclear Magnetic Resonance Approach

et al. 2022

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Starch paste is a very complex dispersion that cannot be clearly classified as a solution, colloid or suspension and many factors affects its properties. As these ambiguities constitute a barrier to technological development, the aim of this study was to investigate the interaction of starch macromolecules with water by analysing the results of rheological properties, low field nuclear magnetic resonance (LF NMR), dynamic light scattering (DLS) and ζ potential analyses. Starch pastes with a concentration of 1%, prepared with distilled water and buffered to pH values of 2.5, 7.0 and 9.5 were analysed. It was proved that the pH buffering substantially decreased the values of consistency index but the pH value itself was not significant. LF NMR studies indicated that the dissolution of starch in water resulted in a reduction in spin-lattice as well as spin-spin relaxation times. Moreover, changes in relaxation times followed the patterns observed in rheological studies. Electrokinetic and DLS analyses showed that potential values are primarily influenced by the properties of the starches themselves and, to a lesser extent, by the environmental conditions. The conducted research also showed complementarity and, to some extent, substitutability of the applied research methods as well as exclusion chromatography (a method not used in this work).

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Section: Discussionmentioning

confidence: 99%

“…New and improved analytical methods, which in the case of starch processing are mainly related to rheology, are developed. This development is stimulated by food technology and market demand for novel and competitive food products [ 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Polymer-Solvent Interactions in Modified Starches Pastes–Electrokinetic, Dynamic Light Scattering, Rheological and Low Field Nuclear Magnetic Resonance Approach

et al. 2022

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“…Later, we have shown that T g / T is also a good measure for mechanical properties of food materials ( Siemons et al, 2020 ) ( Siemons et al, 2022 ) ( Van der Sman et al, 2022 ), indicating the central role of glass transition T g in mechanical and textural properties. Following Gibson-Ashby, the porosity also influences the elastic modulus ( Robin et al, 2010 ).…”

Section: Physicochemical Causes To Textural Changesmentioning

confidence: 97%

“…Knowledge of T g is also important in relation to viscoelastic properties. For several biopolymers we have shown that the elastic modulus, viscosity, and viscoelastic relaxation times are a function of T g / T ( Van der Sman et al, 2022 ) ( van der Sman et al, 2023 ).…”

Section: Available Knowledgementioning

confidence: 99%

“… (Possible) cause Models Ref. Complexity Molecular level Moisture transport moisture diffusion/ a w van der Sman and Meinders (2013) + Glass transition Couchman-Karasz/State diagram Van der Sman and Meinders (2011) + Crust strength/hardness viscoelastic model Van der Sman et al (2022) + Cellular level Case hardening – – ++++ Microstructural level Porosity/structure cell model Van der Sman and Broeze (2014b) +++ Oil adsorption pore network Vauvre et al (2014) +++ Crust level Stress development continuum model Tremeac et al (2007) ++ Crust thickness continuum heat/mass transfer ( Van Koerten et al, 2017 ) ( Gouyo et al, 2021b ) ++ …”

Section: Available Knowledgementioning

confidence: 99%

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