Rheology of starch nanoparticles as influenced by particle size, concentration and temperature
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- 作者：Mariana Perez Herrera ; Thava Vasanthan ; tv3@ualberta.ca ; Lingyun Chen
- 关键词：Starch nanoparticles ; Morphology ; Particle size distribution ; Rheology
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：May 2017
- 年：2017
- 卷：66
- 期：Complete
- 页码：237-245
- 全文大小：4007 K
- 卷排序：66
文摘
Starch nanoparticles were isolated from different botanical origins and crystalline types. The thermal stability of starch nanoparticles in aqueous suspensions varied substantially. The viscosity varied significantly between all starch nanoparticle suspensions. At 5%, the starch nanoparticles suspensions exhibited a gel-like behavior. A model with the viscoelastic behavior of starch nanoparticle in suspension was proposed.