Relationships between thermal, rheological characteristics and swelling power for various starches

By Jeng-Yune Li, An-I Yeh. 2001

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Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties (2005, methodology): “Swelling behaviors were determined by modifying the method of Li and Yeh (2001). Starch (1% w/v) in volumecalibrated sealed tubes was heated at 50, 60, 70, 80 and 90 8C in a shaking water bath for 30 min with renewed suspension every 5 min.”
How environmental stress affects starch composition and functionality in cereal endosperm (2014, background): “However, a strict correlation between starch granule size and gelatinization behavior was not universally found [58].”
Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch (2005, result): “However, the SP profiles obtained from this study were similar to those previously reported by Li and Yeh (2001) for native tapioca starch.”
Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles (2011, background): “It has been previously reported when studying different starches that SI showed a non-linear relationship with SP, showing a linear positive relationship for low SI, but there is a limiting SI value after which SP decreases due to the amount of leached solids (Li & Yeh, 2001).”