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M. Rao ; J. Tattiyakul | 1999Rheological behavior of starch dispersions is strongly influenced by the granules. From granule size data of 2.6% tapioca starch dispersions (STDs) isothermally heated in the range 61°C-74°C obtained by laser diffraction, the maximum average gra[...]
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J. Tattiyakul ; M. Rao | 2000A model was developed to describe the complex viscosity versus temperature ( -T) data on 5% (w w) cross-linked waxy maize (CWM) starch dispersions (STDs) obtained over the frequency range ( ) 1.26-31.38 rad s and temperature range 55-95°C. The 5[...]
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H. Liao ; J. Tattiyakul ; M. Rao | 1999Complex viscosity (eta*) of 8% tapioca starch dispersion (STD during gelatinization at a specific oscillatory frequency (omega, rad s(-1)) was independent of the heating rates: 1.5 to 6.0C min(-1) when plotted against temperature as the independ[...]
