A Review on Effect of Various Parameters on the Rheological Behaviour, Thermal Properties and Viscosity of Potato Starch

被引：0

作者：

Porwal O. ^{[1
]}

Malviya R. ^{[2
]}

Ameen M.S.M. ^{[1
]}

Anwar E.T. ^{[1
]}

Sharma A. ^{[2
]}

机构：

[1] Department of Pharmacy, Tishk International University, Kurdistan, Erbil

[2] Department of Pharmacy, School of Medical and Allied Sciences, Galgotias University, Plot No. 02, Sector 17-A, Gautam Buddha Nagar, Uttar Pradesh, Greater Noida

来源：

Current Materials Science | 2022年 / 15卷 / 01期

关键词：

polysaccharide; potato starch; Rheology; starch; thermal properties; viscosity;

D O I：

10.2174/2666145414666210521214130

中图分类号：

学科分类号：

摘要：

Aim: The article aims to describe the rheological behavior of potato starch with reference to different parameters. Methods: Various search engines, such as Science Direct, Google Scholar, Scopus, Google Patents, etc. were used for literature survey. Discussion: The manuscript describes the rheology and its classification. It describes the importance of rheology and factor affecting viscosity. The manuscript focuses on the physicochemical properties of potato starch, rheological properties of potato starch and pharmaceutical uses of potato starch. The rheological property of potato starch depends on the shear rate and viscosity. Conclusion: Rheological behavior of potato starch plays a significant role in food processing. In the future, potato starch will be used in various pharmaceutical companies, manufacturing, daily life and food products. © 2022 Bentham Science Publishers.

引用

页码：10 / 20

页数：10

共 97 条

[1]

Focus on Rheology, pp. 1-8, (2010)

[2]

Chen S, Springer TA., Selectin receptor-ligand bonds: Formation limited by shear rate and dissociation governed by the Bell model, Proc Natl Acad Sci USA, 98, 3, pp. 950-955, (2001)

[3]

Xu F., Bubble hydrodynamics and mass transfer in complex media (Doctoral dissertation, INSA de Toulouse), Chem Proc Eng INSA de Toulouse, pp. 1-215, (2019)

[4]

Chhabra RP., Non-Newtonian fluids: an introduction, Rheology of complex fluids, pp. 3-34, (2013)

[5]

Tanvir S., Physical properties, evaporation and combustion characteristics of nanofluid-type fuels, (2016)

[6]

Lu G, Wang XD, Duan YY., A critical review of dynamic wetting by complex fluids: from Newtonian fluids to nonNewtonian fluids and nanofluids, Adv Colloid Interface Sci, 236, pp. 43-62, (2016)

[7]

Chhabra RP., Rheology: From simple fluids to complex suspensions, Lignocellulosic Fibers and Wood Handbook: Renewable Materials for Today's Environment, pp. 405-438, (2016)

[8]

Rapp BE., Microfluidics: modeling, mechanics and mathematics, pp. 1-755, (2016)

[9]

Dewar RJ, Joyce MJ., The thixotropic and rheopectic behaviour of maize starch and maltodextrin thickeners used in dysphagia therapy, Carbohydr Polym, 65, 3, pp. 296-305, (2006)

[10]

Lee CH, Moturi V, Lee Y., Thixotropic property in pharmaceutical formulations, J Control Release, 136, 2, pp. 88-98, (2009)

← 1 2 3 4 5 6 7 8 9 10 →