The rheological analysis of starch suspensions (15%
w/
w) was carried out using a controlled stress rheometer (
Modular Advanced Rheometer System Haake Mars 60, Thermo-Scientific, Dreieich, Germany), following the methodology of López-Barraza et al. [70 (
link)], equipped with rough plate geometry (35 mm in diameter and GAP in diameter) to prevent wall slip effects.
The stress amplitude sweep test for starch suspensions was carried out within the range of 0.001 to 1000 Pa and with an angular frequency of 1 Hz at 25 °C in order to determine the linear viscoelastic regime.
Thermo-viscoelasticity properties were investigated with a ramp temperature of 40 to 90 °C, at a constant frequency (1 Hz) in the linear viscoelasticity regime and a heating rate of 5 °C/min.
Mieles-Gómez L., Quintana S.E, & García-Zapateiro L.A. (2023). Ultrasound-Assisted Extraction of Mango (Mangifera indica) Kernel Starch: Chemical, Techno-Functional, and Pasting Properties. Gels, 9(2), 136.