The small amplitude rheological properties of starch suspended in solutions of different concentrations were measured using a dynamic rheometer. We are using these data to evaluate the effect of composition on properties and the applicability of various constitutive equations. During the past year, we investigated the rheological properties of instant starches. Oscillatory measurements were performed to ensure the linear viscoelastic region. Occurrence of slip was checked by varying the gap height of the rheometer.
Newtonian limit is evident from the data.
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