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ABSTRACT

Complex viscosity (η*) of 8% cornstarch dispersion during gelatinization at oscillatory frequencies (ω): 0.63–47.12 (rad s−1) was independent of the heating rates: 1.6–6.0 (°C min−1) when temperature was the independent variable. The influence of ω on η* was scaled by a frequency shift factor resulting in reduced complex viscosity (η*R) versus temperature (60–95C) master curve. Similar η*R master curves were derived for data on 6% and 3.5% dispersions. A modified Cox-Merz rule correlated the complex and apparent viscosity data, and a power law model described the effect of concentration of the gelatinized structures.