Rheological behavior of cross-linked waxy maize starch dispersions during and after heating-Reference-Cited by-同舟云学术

Rheological behavior of cross-linked waxy maize starch dispersions during and after heating

Published:2000-11 Issue:3 Volume:43 Page:215-222
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Tattiyakul J,Rao M.A

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference31 articles.

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2. Network development during shear-thickening in semidilute solutions of gently solubilized starches;Carriere;Journal of Polymer Physics,1998

3. Chamberlain, E. K. (1996). Characterization of heated and thermally processed cross-linked waxy maize starch utilizing particle size analysis, microscopy and rheology. MS thesis, Cornell University, Ithaca, New York.

4. Shear thinning and antithixotropic behavior of a heated cross-linked waxy maize starch dispersion;Chamberlain;International Journal of Food Properties,1999

5. Shear-thickening and transient flow effects in starch solutions;Dintzis;Journal of Applied Polymer Science,1995

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