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Oscillatory rheology enables characterization of viscoelastic properties of starch suspensions and gels, which in turn help to reveal structural changes occurring under processing conditions and to establish relationships between structure, sensory and functional properties, product formulation, and equipment design. In this chapter, we describe different oscillatory tests useful to characterize the structure of starch-based material, including strain, frequency, time, and temperature sweeps, as well as the three-interval thixotropy tests.

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Oscillatory Rheology for Characterization of Starch Gels

  • 章节

  • 发表日期：

    2026年

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  • Kivia Mislaine Albano,
  • Sungil Ferreira,
  • Poliana Moser,
  • Vânia Regina Nicoletti

摘要

Oscillatory rheology enables characterization of viscoelastic properties of starch suspensions and gels, which in turn help to reveal structural changes occurring under processing conditions and to establish relationships between structure, sensory and functional properties, product formulation, and equipment design. In this chapter, we describe different oscillatory tests useful to characterize the structure of starch-based material, including strain, frequency, time, and temperature sweeps, as well as the three-interval thixotropy tests.